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E-grāmata: Food Protein Chemistry: An Introduction for Food Scientists

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Food Protein Chemistry: An Introduction for Food ScientistsPalielināt
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Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.
Preface1 Defining Proteins Problem Set2. Proteins as the Essence of
Life Appendix 2-1: The Greek Alphabet3. Amino Acids4. Chemistry of the
Amino Acids Acid-Base Properties Zwitterions Appendix 4-1:
Nonenzymatic Amino-Sugar Browning ("Maillard Browning") Appendix 4-2:
Specific Reactions of Amino Acids Appendix 4-3: Sample Calculations of
Ionic Strengths Problem Set5. Protein Classification6. Descriptions of
Major Protein Systems Appendix 6-1: Seed Development7. The Peptide Bond
and Protein Structure8. Primary Structure and Related Topics Amino Acid
Analysis Sequencing Problem Set9. Sulfhydryl Chemistry10. Protein
Quantitation Appendix 10-1: Notes on the Kjeldahl Nitrogen Determination
Appendix 10-2: Notes on Color Tests for Quantitation Appendix 10-3:
What Is Wrong with Protein Nutritional Measurements in the United States?
Problem Set11 The Art of Protein Purification12. Salting In and Salting Out
Problem Set13. Dialysis Problem Set14. Separation Techniques15. Column
Chromatography Various Techniques and Types of Columns Problem Set16.
Structure Appendix 16-1: The van der Waals Equation Problem Set17.
Protein Binding of Small Ions Problem Set18. Hydrodynamic Techniques
Problem Set19. The Analytical Ultracentrifuge Problem Set20. Diffusion
and Viscosity21. Electrophoresis Problem Set22. Spectroscopy Infrared
Nuclear Magnetic Resonance Differential Scanning Calorimetry23.
Optical Rotatory Dispersion and Circular Dichroism Problem Set24.
Transmission Electron Microscopy25. X-Ray Diffraction26. Light Scattering
Problem Set27. Protein Functionality for Food Scientists Problem Set
Appendix 27-1: Protein Functionality Methodology Appendix 27-2: The Food
Protein Functionality Properties of Chicken: Breast and Fish Skeletal Muscle
Appendix 27-3: Solubility Measurements Appendix 27-4: NE Regional
Project NE-123, Protein FunctionalitySelected ReadingsIndex
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