Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten.
Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.
1. Functionality of Plant Proteins - p. i 2. Cover - p. i 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. v 6. List of Contributors - p. xvii 7. Preface - p. xxi 8. Acknowledgments - p. xxv 9. Chapter 1 Fundamentals of proteins from plant sources for sustainable and nutritious foods - p. 3 10. Chapter 2 Processing of protein ingredients from plant sources - p. 23 11. Chapter 3 Functionality of plant proteins and importance of aggregation state - p. 47 12. Chapter 4 Probing the structure–function relationship of proteins with molecular modeling - p. 67 13. Chapter 5 Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability - p. 91 14. Chapter 6 Protein–water–protein interaction: viscosity and gelation - p. 115 15. Chapter 7 The interfacial activity of plant proteins: theory, assessment, and application in emulsion development - p. 151 16. Chapter 8 Hydrophobic/hydrophilic surface activity II: foaming properties (air/water interface stabilization) - p. 179 17. Chapter 9 Hydrophobic/hydrophilic surface activity III: interactions with other micro- and macromolecules - p. 197 18. Chapter 10 Protein complexation with carbohydrates and lipids - p. 221 19. Chapter 11 Nutritional properties: protein quality assessment parameters and methods - p. 253 20. Chapter 12 Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity - p. 277 21. Chapter 13 Physical modifications of plant protein and their impact on functionality - p. 309 22. Chapter 14 Plant proteins for dry extruded products - p. 339 23. Chapter 15 Plant proteins for meat analogs: raw material properties, processing techniques, and quality assessment - p. 373 24. Chapter 16 Plant proteins for dairy analogs - p. 401 25. Chapter 17 Allergenicity of plant proteins - p. 429 26. Chapter 18 Antinutritional factors in protein-rich plant products: chemistry, occurrence, nutritional implications, and their analysis - p. 463 27. Chapter 19 Challenges of plant protein processing and protein ingredient functionality assessment - p. 505 28. Index - p. 521
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten.
Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.
1. Functionality of Plant Proteins - p. i 2. Cover - p. i 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. v 6. List of Contributors - p. xvii 7. Preface - p. xxi 8. Acknowledgments - p. xxv 9. Chapter 1 Fundamentals of proteins from plant sources for sustainable and nutritious foods - p. 3 10. Chapter 2 Processing of protein ingredients from plant sources - p. 23 11. Chapter 3 Functionality of plant proteins and importance of aggregation state - p. 47 12. Chapter 4 Probing the structure–function relationship of proteins with molecular modeling - p. 67 13. Chapter 5 Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability - p. 91 14. Chapter 6 Protein–water–protein interaction: viscosity and gelation - p. 115 15. Chapter 7 The interfacial activity of plant proteins: theory, assessment, and application in emulsion development - p. 151 16. Chapter 8 Hydrophobic/hydrophilic surface activity II: foaming properties (air/water interface stabilization) - p. 179 17. Chapter 9 Hydrophobic/hydrophilic surface activity III: interactions with other micro- and macromolecules - p. 197 18. Chapter 10 Protein complexation with carbohydrates and lipids - p. 221 19. Chapter 11 Nutritional properties: protein quality assessment parameters and methods - p. 253 20. Chapter 12 Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity - p. 277 21. Chapter 13 Physical modifications of plant protein and their impact on functionality - p. 309 22. Chapter 14 Plant proteins for dry extruded products - p. 339 23. Chapter 15 Plant proteins for meat analogs: raw material properties, processing techniques, and quality assessment - p. 373 24. Chapter 16 Plant proteins for dairy analogs - p. 401 25. Chapter 17 Allergenicity of plant proteins - p. 429 26. Chapter 18 Antinutritional factors in protein-rich plant products: chemistry, occurrence, nutritional implications, and their analysis - p. 463 27. Chapter 19 Challenges of plant protein processing and protein ingredient functionality assessment - p. 505 28. Index - p. 521
