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

Preface 1 Defining Proteins Problem Set

  1. Proteins as the Essence of Life Appendix 2-1: The Greek Alphabet
  2. Amino Acids
  3. 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 Set
  4. Protein Classification
  5. Descriptions of Major Protein Systems Appendix 6-1: Seed Development
  6. The Peptide Bond and Protein Structure
  7. Primary Structure and Related Topics Amino Acid Analysis Sequencing Problem Set
  8. Sulfhydryl Chemistry
  9. 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
  10. Salting In and Salting Out Problem Set
  11. Dialysis Problem Set
  12. Separation Techniques
  13. Column Chromatography Various Techniques and Types of Columns Problem Set
  14. Structure Appendix 16-1: The van der Waals Equation Problem Set
  15. Protein Binding of Small Ions Problem Set
  16. Hydrodynamic Techniques Problem Set
  17. The Analytical Ultracentrifuge Problem Set
  18. Diffusion and Viscosity
  19. Electrophoresis Problem Set
  20. Spectroscopy Infrared Nuclear Magnetic Resonance Differential Scanning Calorimetry
  21. Optical Rotatory Dispersion and Circular Dichroism Problem Set
  22. Transmission Electron Microscopy
  23. X-Ray Diffraction
  24. Light Scattering Problem Set
  25. 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 Skelet


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© Academic Press 1984
Academic Press
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About the Author

Joe Regenstein

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