New Protein Foods

New Protein Foods

Seed Storage Proteins

1st Edition - June 4, 1985

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  • Editors: Aaron M. Altschul, Harold L. Wilcke
  • eBook ISBN: 9781483215976

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Description

New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for applications of genetic engineering technology to soybeans. The physicochemical and functional properties of oilseed proteins, with emphasis on soy proteins; the chemical and enzymatic modification of plant proteins; and the nutritional characteristics of oilseed proteins are also considered. The book further demonstrates articles on the processes of manufacturing isolated soy protein; the characteristics of isolates; nutritional, the physical, and functional properties; and the major applications of isolated soy proteins. The text concludes by including articles on the production, physicochemical properties, and nutritional aspects of rapeseed, ground nuts, sunflower seeds, and sesame proteins. Nutritionists, horticulturists, agriculturists, agronomists, food technologists, and people involved in related manufacturing companies will find the book invaluable.

Table of Contents


  • Contributors

    Preface

    Contents of Previous Volumes

    Chapter I. The Chemistry and Biology of the Seed Storage Proteins

    I. Introduction

    II. Chemistry

    III. Biosynthesis and Sequestration

    IV. Evolution

    References

    Chapter II. Structure of Soy Proteins

    I. Introduction

    II. Seed Composition

    III. Protease Inhibitors

    IV. Soybean Lectin

    V. Conglycinin

    VI. Glycinin

    VII. Lipoxygenases

    VIII. Urease

    References

    Chapter III. Relationships of Genetic Engineering to Conventional Genetic Technology and Plant Breeding

    I. Introduction

    II. Improvement of Seed Protein Traits through Breeding

    III. Genetic Engineering and Conventional Genetic Technology: Alternative and Complementary Approaches to Crop Improvement

    IV. Summary

    References

    Chapter IV. Potentials for Applications of Genetic Engineering Technology to Soybeans

    I. Introduction

    II. Model System for Genetic Engineering: Soybean Storage Proteins

    III. Genetic Engineering in Plant Cells

    IV. Conclusions

    References

    Chapter V. Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Proteins

    I. Introduction

    II. Protein Structure

    III. Protein-Water Interactions

    IV. Protein Denaturation

    V. Viscosity

    VI. Gelation

    VII. Surface Properties of Proteins

    VIII. Proteins and Flavor

    IX. Texture

    X. Modification

    XI. Antioxidant Effects

    XII. Conclusions

    References

    Chapter VI. Chemical and Enzymatic Modification of Plant Proteins

    I. Introduction

    II. Objectives of Modification of Food Proteins

    III. Chemical Modification

    IV. Enzyme Modification of Proteins

    V. Projections

    Note Added in Proof

    References

    Chapter VII. Nutritional Characteristics of Oilseed Proteins

    I. Introduction

    II. Uses of Oilseed Proteins in Human Diets

    III. Protein Nutritional Quality

    IV. Mono- and Oligosaccharides

    V. Vitamins and Minerals

    VI. Antinutritional Factors

    VII. Other Considerations

    VIII. Food Safety

    IX. Potential Practical Impact of Oilseed Protein Sources on Human Nutrition

    References

    Chapter VIII. Isolated Soy Protein

    I. Introduction

    II. History

    III. Manufacture of Isolated Soy Proteins

    IV. Manufacture of Structured Isolated Soy Proteins

    V. Research in Soy Protein Isolation

    VI. Composition of Isolated Soy Proteins

    VII. Physical and Functional Properties

    VIII. Nutrition Factors

    IX. Meat, Poultry, and Seafood Applications

    X. Infant Formulas

    XI. Dairy-Type Applications

    XII. Bakery Applications

    XIII. The Future of Isolated Soy Protein

    References

    Chapter IX. Soy Protein Concentrate

    I. Introduction

    II. Soy Protein Concentrates

    III. Textured Soy Protein Concentrates

    IV. Nutrition

    V. Regulatory Issues in the United States

    VI. Use of Soy Protein Concentrates as Food Ingredients

    VII. Prospects for Growth

    References

    Chapter X. Rapeseed

    I. Introduction

    II. Background

    III. Chemical Composition

    IV. Breeding

    V. Manufacture of Rapeseed Oil and Meal

    VI. Nutritional Value of Rapeseed Products

    VII. Edible Rapeseed Protein Concentrate

    VIII. Rapeseed Protein Isolate

    IX. Treatment of Rapeseed Protein Plant Wastes

    X. Comment

    References

    Chapter XI. Peanuts (Groundnuts)

    I. Introduction

    II. Production

    III. Physical Structure and Composition

    IV. Distribution and Use of Peanuts

    V. Peanut Protein Ingredients

    VI. Factors Affecting Food Applications of Peanut Proteins

    VII. Summary

    References

    Chapter XII. Sunflower Seed Protein

    I. Introduction

    II. Production of Sunflower Seed and Products

    III. Physical Structure and Variability in Composition

    IV. Composition of Seed and Products

    V. Confectionery Sunflower Seed Industry

    VI. Sunflower Seed Oil Milling, Meals, and Hulls

    VII. Sunflower Seed Food Protein Ingredients

    VIII. Prospects

    References

    Chapter XIII. The Physical Characteristics and Functional Properties of Sesame Proteins

    I. Introduction

    II. Major Uses

    III. Processing

    IV. Seed Composition

    V. Protein Composition

    VI. Physicochemical Properties of Sesame α-Globulin

    VII. Functional Properties

    VIII. Nutritional Aspects

    IX. Research Needs

    References

    Index




Product details

  • No. of pages: 496
  • Language: English
  • Copyright: © Academic Press 1985
  • Published: June 4, 1985
  • Imprint: Academic Press
  • eBook ISBN: 9781483215976

About the Editors

Aaron M. Altschul

Harold L. Wilcke

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