8 food biochemistry and food phần 1

P1: SFK/UKS BLBS102-fm P2: SFK BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come Food Biochemistry and Food Processing Second Edition i P1: SFK/UKS BLBS102-fm P2: SFK BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come Food Biochemistry and Food Processing Second Edition Edited by Benjamin K Simpson Associate Editors Leo M.L Nollet Fidel Toldr´a Soottawat Benjakul Gopinadhan Paliyath Y.H Hui A John Wiley & Sons, Ltd., Publication iii P1: SFK/UKS BLBS102-fm P2: SFK BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come This edition first published 2012 C 2012 by John Wiley & Sons, Inc First edition published 2006 C Blackwell Publishing Wiley-Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing Editorial offices: 2121 State Avenue, Ames, Iowa 50014-8300, USA The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 9600 Garsington Road, Oxford, OX4 2DQ, UK For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged The fee codes for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-0874-1/2012 Designations used by companies to distinguish their products are often claimed as trademarks All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners The publisher is not associated with any product or vendor mentioned in this book This publication is designed to provide accurate and authoritative information in regard to the subject matter covered It is sold on the understanding that the publisher is not engaged in rendering professional services If professional advice or other expert assistance is required, the services of a competent professional should be sought Library of Congress Cataloging-in-Publication Data Food biochemistry and food processing – 2nd ed / edited by Benjamin Simpson [et al.] p cm Includes bibliographical references and index ISBN 978-0-8138-0874-1 (hardcover : alk paper) Food industry and trade–Research Food–Analysis Food–Composition Food–Packaging I Simpson, Benjamin K TP370.8.F66 2012 664–dc23 2011052397 A catalogue record for this book is available from the British Library Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic books Cover image: C George Muresan/Shutterstock.com Cover design by Meaden Creative Set in 9.5/11.5 pt Times by Aptara R Inc., New Delhi, India Disclaimer The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose No warranty may be created or extended by sales or promotional materials The advice and strategies contained herein may not be suitable for every situation This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services If professional assistance is required, the services of a competent professional person should be sought Neither the publisher nor the author shall be liable for damages arising herefrom The fact that an organization or Website is referred to in this work as a citation and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Website may provide or recommendations it may make Further, readers should be aware that Internet Websites listed in this work may have changed or disappeared between when this work was written and when it is read 2012 iv P1: SFK/UKS BLBS102-fm P2: SFK BLBS102-Simpson March 23, 2012 17:24 Trim: 276mm X 219mm Printer Name: Yet to Come Contents Contributor List Preface xii vii Part 1: Principles/Food Analysis An Introduction to Food Biochemistry Rickey Y Yada, Brian Bryksa, and Wai-kit Nip Analytical Techniques in Food Biochemistry 26 Massimo Marcone Enzymes in Food Analysis 39 Isaac N A Ashie Browning Reactions 56 Marta Corzo-Mart´ınez, Nieves Corzo, Mar Villamiel, and M Dolores del Castillo Water Chemistry and Biochemistry 84 C Chieh Part 2: Biotechnology and Ezymology Enzyme Classification and Nomenclature 109 H Ako and W K Nip Biocatalysis, Enzyme Engineering and Biotechnology 125 G A Kotzia, D Platis, I A Axarli, E G Chronopoulou, C Karamitros, and N E Labrou Enzyme Activities 167 D J H Shyu, J T C Tzen, and C L Jeang Enzymes in Food Processing 181 Benjamin K Simpson, Xin Rui, and Sappasith Klomklao 10 Protein Cross-linking in Food – Structure, Applications, Implications for Health and Food Safety 207 Juliet A Gerrard and Justine R Cottam 11 Chymosin in Cheese Making 223 V V Mistry 12 Pectic Enzymes in Tomatoes 232 Mary S Kalamaki, Nikolaos G Stoforos, and Petros S Taoukis 13 Seafood Enzymes 247 M K Nielsen and H H Nielsen 14 Seafood Enzymes: Biochemical Properties and Their Impact on Quality 263 Sappasith Klomklao, Soottawat Benjakul, and Benjamin K Simpson Part 3: Meat, Poultry and Seafoods 15 Biochemistry of Raw Meat and Poultry 287 Fidel Toldr´a and Milagro Reig 16 Biochemistry of Processing Meat and Poultry 303 Fidel Toldr´a 17 Chemical and Biochemical Aspects of Color in Muscle-Based Foods 317 Jos´e Angel P´erez-Alvarez and Juana Fern´andez-L´opez 18 Biochemistry of Fermented Meat 331 Fidel Toldr´a 19 Biochemistry of Seafood Processing 344 Y H Hui, N Cross, H G Kristinsson, M H Lim, W K Nip, L F Siow, and P S Stanfield 20 Fish Collagen 365 Soottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi 21 Fish Gelatin 388 Soottawat Benjakul, Phanat Kittiphattanabawon, and Joe M Regenstein 22 Application of Proteomics to Fish Processing and Quality 406 H´olmfr´ıður Sveinsd´ottir, Samuel A M Martin, and Oddur T Vilhelmsson Part 4: Milk 23 Dairy Products 427 Terri D Boylston 24 Chemistry and Biochemistry of Milk Constituents P.F Fox and A.L Kelly 25 Biochemistry of Milk Processing 465 A.L Kelly and P.F Fox 26 Equid Milk: Chemistry, Biochemistry and Processing 491 T Uniacke-Lowe and P.F Fox 442 v ...P1: SFK/UKS BLBS102-fm P2: SFK BLBS102-Simpson March 23, 2 012 17 :24 Trim: 276mm X 219 mm Printer Name: Yet to Come Food Biochemistry and Food Processing Second Edition i P1: SFK/UKS BLBS102-fm... Data Food biochemistry and food processing – 2nd ed / edited by Benjamin Simpson [et al.] p cm Includes bibliographical references and index ISBN 9 78- 0 - 81 38- 087 4 -1 (hardcover : alk paper) Food. .. Reporting Service are ISBN -13 : 9 78- 0 - 81 38- 087 4 -1/ 2 012 Designations used by companies to distinguish their products are often claimed as trademarks All brand names and product names used in this