Handbook of Food Proteins - 1st Edition - ISBN: 9781845697587, 9780857093639

Handbook of Food Proteins

1st Edition

Editors: Glyn O. Phillips P A Williams
eBook ISBN: 9780857093639
Hardcover ISBN: 9781845697587
Paperback ISBN: 9780081016695
Imprint: Woodhead Publishing
Published Date: 9th September 2011
Page Count: 464
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Table of Contents

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Woodhead Publishing Series in Food Science, Technology and Nutrition


Chapter 1: Introduction to food proteins


1.1 Introduction

1.2 Structure of protein

1.3 Functional properties of proteins

1.4 Scope of this book

Chapter 2: Caseins


2.1 Introduction

2.2 Manufacture of casein-based ingredients

2.3 Structure and properties

2.4 Uses and applications of casein-based ingredients

2.5 Interactions with other ingredients

2.6 Technical data and specifications

2.7 Regulatory status

Chapter 3: Whey proteins


3.1 Introduction

3.2 Manufacture of whey protein ingredients

3.3 Chemistry of the major whey proteins

3.4 Technical data

3.5 Uses and applications of whey protein ingredients

3.6 Whey protein hydrolysates

3.7 Regulatory status

3.8 Future trends

3.9 Sources of further information and advice

3.10 Acknowledgements

Chapter 4: Meat protein ingredients


4.1 Introduction

4.2 Sources of meat protein ingredients

4.3 Lean tissue protein ingredients

4.4 Connective tissue protein ingredients

4.5 Hydrolysates and flavors

4.6 Blood protein ingredients

4.7 Future trends

4.8 Acknowledgment

Chapter 5: Gelatin


5.1 Introduction

5.2 Manufacturing gelatin

5.3 Regulations, technical data and standard quality test methods

5.4 Chemical composition and physical properties of collagens and gelatins

5.5 Gelatin derivatives

5.6 Applications of gelatin

5.7 Acknowledgements

Chapter 6: Seafood proteins


6.1 Introduction

6.2 Chemistry of seafood proteins

6.3 Seafood proteins as a component of the human diet

6.4 Comparison of seafood proteins with vegetable and other animal proteins

6.5 Functional properties of seafood proteins

6.6 Factors affecting functional properties of seafood proteins

6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products

6.8 Products derived from seafood proteins

6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources

6.10 Regulatory aspects of seafood protein: allergies to seafood proteins

Chapter 7: Egg proteins


7.1 Introduction

7.2 Egg white: chemical composition and structure

7.3 Manufacture of egg white ingredients

7.4 Functional properties of egg white

7.5 Conclusion: egg white

7.6 Egg yolk: chemical composition and structure

7.7 Manufacture of egg yolk ingredients and egg yolk separation

7.8 Functional properties of egg yolk

7.9 Conclusion: egg yolk

7.10 Regulatory status: egg proteins as food allergens

Chapter 8: Soy proteins


8.1 Introduction

8.2 Soybean storage proteins: structure-function relationship of β -conglycinin and glycinin

8.3 Soy protein as a food ingredient

8.4 Improving soy protein functionality

8.5 Conclusion

Chapter 9: Peas and other legume proteins


9.1 Introduction

9.2 Processing and protein isolation

9.3 Characterization of pea and other legume proteins and isolates

9.4 Functional properties in isolates and ways of improving them

9.5 Utilization of pea and other legume proteins in foods

9.6 Future challenges and trends in using peas and other legume proteins

Chapter 10: Wheat gluten: production, properties and application


10.1 Introduction

10.2 World production and trade

10.3 Wheat gluten manufacturing processes

10.4 Composition and protein structure

10.5 Functional and sensory properties

10.6 Modification of gluten for new functional properties

10.7 Uses and applications of wheat gluten

10.8 Regulatory status and gluten intolerance

10.9 Future trends

Chapter 11: Canola and other oilseed proteins


11.1 Introduction

11.2 Processing and protein isolation

11.3 Characterization of canola and other oilseed proteins and isolates

11.4 Functional properties

11.5 Utilization of canola and other oilseed proteins

11.6 Issues in using canola and other oilseed proteins

Chapter 12: Potato proteins


12.1 Introduction

12.2 Physico-chemical properties of the different potato proteins

12.3 Functionality of different types of potato proteins

12.4 Potato protein isolation

12.5 Specifications of industrially produced potato protein preparations

12.6 Uses and applications

12.7 Regulatory status and safety

Chapter 13: Mycoprotein: origins, production and properties


13.1 Introduction

13.2 Manufacture of mycoprotein

13.3 The production of foods from mycoprotein

13.4 Texture creation in mycoprotein

13.5 Nutritional properties of mycoprotein

13.6 Regulatory status

13.7 Future trends: mycoprotein and sustainability

Chapter 14: Algal proteins


14.1 Introduction

14.2 Cultivation and production of algae and algal proteins

14.3 Composition of algal proteins

14.4 Extraction procedures and processing of algal proteins

14.5 Functional properties of algal proteins

14.6 Nutritional quality of algal proteins

14.7 Toxicological and safety aspects

14.8 Utilisation of algal proteins

14.9 Future trends

Chapter 15: Texturized vegetable proteins


15.1 Introduction

15.2 Raw materials for textured vegetable protein

15.3 Soy processing to generate raw materials for texturization

15.4 Processing other crops to generate raw materials for texturization

15.5 Processes for making textured vegetable protein

15.6 Types of textured vegetable proteins

15.7 Uses of texturized vegetable protein



Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.

The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.

With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.

Key Features

  • An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry
  • Chapters each focus on a particular protein ingredient or group of ingredients
  • Innovative products and potential methods for improving nutrition and diet using proteins is also described


Professionals using food protein ingredients for both food and other applications.


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© Woodhead Publishing 2011
Woodhead Publishing
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"This is a good book that will be appreciated by a wide range of engineers, scientists, technologists, academics and students." --Society of Dairy Technology

Ratings and Reviews

About the Editors

Glyn O. Phillips Editor

Glyn O. Phillips is Chairman of Phillips Hydrocolloids Research Ltd, UK. Glyn O. Phillips is a internationally renowned expert on hydrocolloids and food proteins. Along with Peter A. Williams he was the founder of the international journal Food Hydrocolloids, founding Directors of the Food Hydrocolloids Trust and the Gums and Stabilisers for the Food Industry Conferences.

Affiliations and Expertise

Phillips Hydrocolloid Research Ltd, UK

P A Williams Editor

Peter A. Williams is a director of the Centre for Water Soluble Polymers.

Affiliations and Expertise

The North East Wales Institute, UK