This book gives the state of the art of the application of industrial (bulk) proteins in the manufacture and the resulting properties of various products, both in manufactured foods and in non-food applications. This concerns the making of gels, emulsions, foams and various specific products, including photographic films, tissue replacers and adhesives. Internationally known experts discuss the progress made over the last two decades in the study and the industrial application of a wide variety of proteins. It will help R & D departments in the industry, including producers and users of bulk proteins, in finding new functional applications of industrial proteins and in improving the quality of existing processes and products. It is the desired functional properties in industrial application of proteins that primarily determine their market value.

Table of Contents

General introduction. Functional properties. 1. Functional properties in industrial applications. 2. Factors affecting functional properties. 3. Solubility. 4. Gel formation and properties. 5. Texturizing. 6. Adhesiveness. 7. Emulsion formation. 8. Emulsion and suspension stability. 9. Foam formation and stability. 10. Conclusions. Further reading. Globular proteins. 1. Introduction. 2. Egg white proteins - ovalbumin. 3. The principal bovine whey protein &bgr;-lactoglobulin: A structure-function analysis. 4. Pea legumins and vicilins. 5. Soybean proteins: Structure and function. 6. Sunflower seed proteins. 7. Potato tuber proteins. 8. Food safety and concluding remarks. References. Gluten. 1. General introduction. 2. Molecular and structural aspects of gluten proteins. 3. Gluten functions in food. 4. Non-food applications of gluten. 5. General discussion. References. Collagen and gelatin. 1. Introduction. 2. Structure and biosynthesis of collagen. 3. Outline of industrial production production processes. 4. Structure and rheology of gelatin gels. 5. Recombinant gelatin and collagen. 6. Applications in food. 7. Non-food applications. 8. Conclusions and outlook. References. Caseins. 1. Introduction. 2. Caseins, chemical composition and properties. 3. Casein-derived peptides. 4. Casein micelles in milk. 5. Interaction of casein micelles and whey protein in heated milk. 6. Casein in cheese. 7. Yoghurt. 8. Caseinates. 9. Non-food applications of caseins. References. Conclusions. Affiliations. Keyword Index.


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© 2003
Elsevier Science
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