Food Protein Chemistry  - 1st Edition - ISBN: 9780125858205, 9780323153867

Food Protein Chemistry

1st Edition

An Introduction for Food Scientists

Authors: Joe Regenstein
eBook ISBN: 9780323153867
Imprint: Academic Press
Published Date: 15th August 1984
Page Count: 368
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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.

Table of Contents


1 Defining Proteins

Problem Set

2. Proteins as the Essence of Life

Appendix 2-1: The Greek Alphabet

3. Amino Acids

4. Chemistry of the Amino Acids

Acid-Base Properties


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 Set

5. Protein Classification

6. Descriptions of Major Protein Systems

Appendix 6-1: Seed Development

7. The Peptide Bond and Protein Structure

8. Primary Structure and Related Topics

Amino Acid Analysis


Problem Set

9. Sulfhydryl Chemistry

10. 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 Set

11 The Art of Protein Purification

12. Salting In and Salting Out

Problem Set

13. Dialysis

Problem Set

14. Separation Techniques

15. Column Chromatography

Various Techniques and Types of Columns

Problem Set

16. Structure

Appendix 16-1: The van der Waals Equation

Problem Set

17. Protein Binding of Small Ions

Problem Set

18. Hydrodynamic Techniques

Problem Set

19. The Analytical Ultracentrifuge

Problem Set

20. Diffusion and Viscosity

21. Electrophoresis

Problem Set

22. Spectroscopy


Nuclear Magnetic Resonance

Differential Scanning Calorimetry

23. Optical Rotatory Dispersion and Circular Dichroism

Problem Set

24. Transmission Electron Microscopy

25. X-Ray Diffraction

26. Light Scattering

Problem Set

27. 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 Functionality

Selected Readings



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© Academic Press 1984
Academic Press
eBook ISBN:

About the Author

Joe Regenstein

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