Macromolecular Interactions in Food Technology
ACS Symposium S.
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|Format:||Hardback, 322 pages|
|Other Information: ||Illustrationssome col.)|
|Published In: ||United States, 01 January 1996|
Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.
Table of Contents
Structure-Property Relationships in Foods; Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of *b-Lactoglobulin, *a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates; Factors Determining the Character of Biopolymer-Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems; Use of Nonlinear Regression for Analyzing *b-Lactoglobulin Denaturation Kinetics in Skim Milk; Particle Sizes of Casein Submicelles and Purified *k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models; Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins; The Role of *a-Lactalbumin in Heat-Induced Gelation of Whey Proteins; Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels; Aggregation and Gelation of Bovine *b-Lactoglobulin, *a-Lactalbumin, and Serum Albumin; Gelation Properties of Myosin: Role of Subfragments and Actin; Effects of Macromolecular Interactions on the Permeability of Composite Edible Films; Films from Pectin, Chitosan, and Starch; Lipid-Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding; Characteristics of the Products of Limited Proteolysis of *b-Lactoglobulin; Effects of High Pressure on Protein-Polysaccharide Interactions; Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Floccculation, and Rheology; Phosphorylation of Proteins and Their Functional and Structural Properties; Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate; Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications; Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 A Resolution; Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase; Effect of the Bovine *b-Lactoglobulin Phenotype on the Properties of *b-Lactoglobulin, Milk Composition, and Dairy Products
"One of the first characteristics of food is texture and the second is flavor . . . Texture depends on the presence, in food, of macromolecules--especially proteins and polysaccharides. . . . The texture and structure of food are determined mainly by two classes of macromolecular compounds, namely: proteins and polysaccharides. Some complex aspects, such as compatibility and co-solubility determine the physico-chemical, rheological and finally the structure of all food systems. . . . This book is a valuable source of new data and information on the complex subject of macromolecular interactions occurring in the large diversity of food. The results presented are based on the latest advances and findings of the physico-chemical theories and methods. Such studies become more and more important for the technological developments and for improving the quality of foods. Most of the papers are completed with rich up-to-date references lists."--Cellulose Chemistry and Technology
|Publisher: ||American Chemical Society|
|Dimensions: ||24.0 x 16.0 x 2.0 centimeters (0.54 kg)|