New Protein Foods

Seed Storage Proteins

1st Edition - June 4, 1985
Editors: Aaron M. Altschul, Harold L. Wilcke
Language: English
eBook ISBN:
9 7 8 - 1 - 4 8 3 2 - 1 5 9 7 - 6

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… Read more

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

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.

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