Description

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

Readership

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

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Chapter 1: Introduction to food proteins

Abstract:

1.1 Introduction

1.2 Structure of protein

1.3 Functional properties of proteins

1.4 Scope of this book

Chapter 2: Caseins

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

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

Abstract:

6.1 Introduction

6.2 Chemistry of seafood proteins

6.3 Seafood proteins as a component of

Details

No. of pages:
464
Language:
English
Copyright:
© 2011
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9780857093639
Print ISBN:
9781845697587
Print ISBN:
9780081016695

About the editors

G O Phillips

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.

P A Williams

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

Reviews

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