Structure-Function Properties of Food Proteins - 1st Edition - ISBN: 9780125543606, 9781483288987

Structure-Function Properties of Food Proteins

1st Edition

Editors: Steve L Taylor
Authors: Lance G. Phillips
eBook ISBN: 9781483288987
Imprint: Academic Press
Published Date: 18th November 1994
Page Count: 271
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Table of Contents

Chemical Nature of Proteins and Polypeptides. Protein Stability. Protein Folding. Structural and Chemical Properties of Proteins. Protein Films. Protein-Stabilized Foams. Emulsions. Binding Properties of Proteins. Protein Gelation. Modification Reactions and Protein Structure. Functional Properties of Modified Proteins.


The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.


Food scientists in industry, government, and academia who work with protein systems for food and industrial applications as well as those researchers investigating the behavior of natural polymers. Biochemists will also find this book useful. A Publication of Academic Press U.S.A.


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© Academic Press 1994
Academic Press
eBook ISBN:

About the Editors

Steve L Taylor Editor

Affiliations and Expertise

Professor of Food Science and Technology

About the Authors

Lance G. Phillips Author