Proteins in food processing

Proteins in food processing

Proteins in food processing Copyright 2004 Woodhead Publishing Limited and CRC Press LLC Related titles from Woodhead's food science, technology and nutrition list: Starch in food: Structure, function and applications (ISBN 1 85573 731 0) Starch is both a major component of plant foods and an important ingredient for the food industry. This book reviews what we know about starch structure and functionality, the growing range of starch ingredients and their use to improve the nutritional and sensory quality of food. Handbook of minerals as nutritional supplements (ISBN 0 8493 1652 9) This handbook provides a comprehensive presentation and interprets the current status of research on various mineral supplements. Yeasts in food (ISBN 1 85573 706 X) Yeasts play a crucial role in the sensory quality of a wide range of foods. This book provides a comprehensive review of the methods for their detection, identification and analysis as well as the role of yeasts in several food products including dairy products, meat, fruit, bread and beverages. Details of these books and a complete list of Woodhead's food science, technology and nutrition titles can be obtained by: · visiting our web site at www.woodhead-publishing.com · contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England) Selected food science and technology titles are also available in electronic form. Visit our web site (www.woodhead-publishing.com) to find out more. If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-publishing.com). Please confirm which subject areas you are interested in. Copyright 2004 Woodhead Publishing Limited and CRC Press LLC Proteins in food processing Edited by R. Y. Yada Copyright 2004 Woodhead Publishing Limited and CRC Press LLC Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2004, Woodhead Publishing Limited and CRC Press LLC ß 2004, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 1 85573 723 X (book); 1 85573 837 6 (e-book) CRC Press ISBN 0-8493-2536-6 CRC Press order number: WP2536 The publisher's policy is to use permanent paper from mills that operate a sustainable forestry policy, and which have been manufactured from pulp which is processed using acid-free and elementary chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. Project managed by Macfarlane Production Services, Markyate, Hertfordshire (e-mail: macfarl@aol.com) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International Limited, Padstow, Cornwall, England Copyright 2004 Woodhead Publishing Limited and CRC Press LLC Contributorcontactdetails 1Introduction R.Y.Yada,UniversityofGuelph,Canada 2Propertiesofproteinsinfoodsystems:anintroduction E.C.Y.Li-Chan,TheUniversityofBritishColumbia,Canada 2.1Introduction 2.2Chemicalandphysicalpropertiesoffoodproteins 2.3Factorsaffectingpropertiesofproteinsinfoodsystems 2.4 Structure and function of proteins: classification and relationships 2.5Futuretrends 2.6Sourcesoffurtherinformationandadvice 2.7References PartISourcesofproteins 3Thecaseins P.F.FoxandA.L.Kelly,UniversityCollege,Cork,Ireland 3.1Introduction:thecaseins 3.2Heterogeneityofthecaseins 3.3Molecularpropertiesofthecaseins 3.4Thecaseinsasfoodconstituentsandingredients 3.5Thecaseinmicelle:introduction 3.6Propertiesandstabilisationmechanismsofcaseinmicelles Contents Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 3.7Structuremodelsofthecaseinmicelle 3.8Stabilityofcaseinmicelles 3.9Futuretrends 3.10References 4Wheyproteins A.Kilara,ArunKilaraWorldwide,USAandM.N.Vaghela, Nestle  R&DCenter,USA 4.1Introduction:wheyproteinsasfoodingredients 4.2Analyticalmethodsfordeterminingproteincontent 4.3Structureofwheyproteins 4.4 Improving functionality of whey proteins in foods: physical processesandenzymaticmodification 4.5Sourcesoffurtherinformationandadvice 4.6References 5Muscleproteins Y.L.Xiong,UniversityofKentucky,USA 5.1Introduction 5.2Structureofmuscleproteinsandendogenousproteases 5.3Muscleproteinfunctionality 5.4Preparedmuscleproteinsasfunctionalingredients 5.5Futuretrends 5.6Sourcesoffurtherinformationandadvice 5.7References 6Soyproteins D.Fukushima,NodaInstituteforScientificResearch,Japan 6.1Introduction 6.2 Soybean storage proteins: structure-function relationship of -conglycininandglycinin 6.3 Soy protein as a food ingredient: physiochemical properties andphysiologicalfunctions 6.4Improvingsoyproteinfunctionality 6.5Conclusion 6.6References 7Proteinsfromoil-producingplants S.D.Arntfield,UniversityofManitoba,Canada 7.1Introduction 7.2Oilseedproteincharacteristics 7.3Factorslimitingproteinutilization 7.4Extractionandisolationofproteins 7.5Functionalpropertiesofproteins 7.6Improvingfunctionalityofoilseedprotein Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 7.7Futuretrends 7.8References 8Cerealproteins N.Guerrieri,UniversityofMilan,Italy 8.1Introduction 8.2Proteinfunctionincereals 8.3Classificationofproteins 8.4Gluten:formation,propertiesandmodification 8.5 Processing and modification of cereal proteins in cereal products 8.6Futuretrends 8.7References 9Seaweedproteins J.Fleurence,UniversityofNantes,France 9.1Introduction:seaweedandproteincontentofseaweed 9.2Compositionofseaweedproteins 9.3Algalproteindigestibility 9.4Usesofalgalproteinsinfood 9.5Futuretrends 9.6Sourcesoffurtherinformationandadvice 9.7References PartIIAnalysingandmodifyingproteins 10Testingproteinfunctionality R.K.Owusu-Apenten,PennsylvaniaStateUniversity,USA 10.1Introduction 10.2 Protein structure: sample characteristics and commercial proteins 10.3Testingfunctionality 10.4Modelfoods:foaming 10.5Modelfoods:emulsificationandgelation 10.6Conclusionsandfuturetrends 10.7Sourcesoffurtherinformationandadvice 10.8Acknowledgement 10.9References 11Modellingproteinbehaviour S.Nakai,UniversityofBritishColumbia,Canada 11.1Introduction 11.2Computationalmethodology 11.3Computer-aidedsequence-basedfunctionalprediction 11.4Futuretrends Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 11.5Furtherinformationandadvice 11.6Conclusion 11.7Acknowledgement 11.8References 12Factorsaffectingenzymeactivityinfoods J.R.Whitaker,UniversityofCalifornia,USA 12.1Introduction 12.2Typesofenzymesandpost-harvestfoodquality 12.3Parametersaffectingenzymeactivity 12.4Futuretrends 12.5Sourcesoffurtherinformationandadvice 12.6References 13Detectingproteinswithallergenicpotential R.Krska,E.WelzigandS.Baumgartner,IFA-Tulln,Austria 13.1Introduction 13.2Methodsofanalysingallergenicproteins 13.3Methodsofdetectingfoodallergens 13.4Developingnewrapidtests:dip-sticksandbiosensors 13.5Futuretrends 13.6Sourcesoffurtherinformationandadvice 13.7References 14Theextractionandpurificationofproteins:anintroduction R.E.Aluko,UniversityofManitoba,Canada 14.1Introduction 14.2Factorsaffectingextraction 14.3Extractionandfractionationmethods 14.4Purificationtechniques 14.5Futuretrends 14.6References 15 The use of genet ic engineering to modify protein functionality: molecular design of hen egg white lysozyme using genetic engineering A.Kato,YamaguchiUniversity,Japan 15.1Introduction 15.2Lysozyme-polysaccharideconjugates 15.3 Constructing polymannosyl lysozyme using genetic engineering 15.4Improvingfunctionalpropertiesoflysozymes 15.5Acknowledgement 15.6References Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 16Modifyingseedstoproduceproteins A.M.NuutilaandA.Ritala,VTTBiotechnology,Finland 16.1Introduction 16.2Methodsofseedmodification 16.3Applicationanduseofmodifiedseedsforproteinproduction 16.4Futuretrends 16.5Sourcesoffurtherinformationandadvice 16.6References 17Processingapproachestoreducingallergenicityinproteins E.N.C.Mills,J.Moreno,A.SanchoandJ.A.Jenkins, InstituteofFoodResearch,UKandH.J.Wichers, WageningenUR,TheNetherlands 17.1Introduction:foodallergens 17.2Proteinallergensofanimalorigin 17.3Proteinallergensofplantorigin 17.4 General properties of protein allergens: abundance, structuralstabilityandepitopes 17.5Factorsaffectingproteinallergenicityinrawfoods 17.6Reducingproteinallergenicityduringfoodprocessing 17.7Reducingproteinallergenicityusingenzymaticprocessing 17.8Futuretrends:lowallergenproteins 17.9Acknowledgements 17.10References PartIIIApplications 18Usingproteinsasadditivesinfoods:anintroduction H.Luyten,J.VereijkenandM.Buecking,WageningenUR, TheNetherlands 18.1Introduction 18.2Rheologicalpropertiesofproteins 18.3Surfactantpropertiesofproteins 18.4Protein-flavourrelationships 18.5Proteinstructureandtechno-functionality 18.6References 19Ediblefilmsandcoatingsfromproteins A.Gennadios,CardinalHealth,Inc.,USA 19.1Introduction 19.2Materialsandmethodsusedinproteinfilmformation 19.3Propertiesofproteinfilm 19.4 Treatments used for modifying the functional properties of proteinfilmsandcoatings 19.5Commercialapplicationsofproteinfilmsandcoatings Copyright 2004 Woodhead Publishing Limited and CRC Press LLC 19.6Futuretrends 19.7Sourcesoffurtherinformationandadvice 19.8References 20Proteingels J.M.Aguilera,UniversidadCato  licadeChileandB.Rademacher, TechnicalUniversityofMunich,Germany 20.1Introduction 20.2Foodproteinsandtheirgels 20.3Mechanismsofproteingelformation 20.4Mixedgels 20.5Conclusionandfuturetrends 20.6Acknowledgement 20.7References 21 Proteomics: examining the effects of processing onfoodproteins S.Barnes,T.Sanderson,H.McCorkle,L.Wilson,M.Kirkand H.Kim,UniversityofAlabamaatBirmingham,USA 21.1Introduction 21.2Proteinseparationtechniques 21.3 Using mass spectrometry to identify and characterize proteins 21.4Theimpactoffoodprocessingonsoyprotein 21.5Conclusion 21.6Acknowledgements 21.7References 22Texturizedsoyproteinasaningredient M.N.Riaz,TexasA&MUniversity,USA 22.1Introduction:texturizedvegetableprotein 22.2Texturizedvegetableprotein:rawmaterialcharacteristics 22.3Soybasedrawmaterialsusedforextrusiontexturization 22.4 Wheat and other raw materials used for extrusion texturization 22.5Effectofadditivesontexturizedvegetableprotein 22.6Typesoftexturizedvegetableprotein 22.7Principlesandmethodologyofextrusiontechnology 22.8 Processing texturized soy protein: extrusion vs. extrusion-expelling 22.9 Economic viability of an extrusion processing system for producingtexturizedsoychunks:anexample 22.10Usesoftexturizedsoyprotein 22.11References Copyright 2004 Woodhead Publishing Limited and CRC Press LLC [...]... phenolic Copyright 2004 Woodhead Publishing Limited and CRC Press LLC Table 2.2 Some properties of the 20 amino acid residues commonly found in proteins Massa Amino acid Alanine Arginine Aspartic acid Asparagine Cysteine Glutamic acid Glutamine Glycine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Proline Serine Threonine Tryptophan Tyrosine Valine Ala Arg Asp Asn Cys Glu Gln Gly His... (Regenstein and Regenstein, 1984) Functional attributes used for classification may be based on biological functions, for example, as enzymes, hormones, transport proteins, structural proteins, contractile proteins, storage or nutrient proteins, regulatory proteins, defense proteins, etc Alternatively, proteins can be viewed in terms of their functional role in food systems Food proteins differ in their... therein for a listing of these amino acids and their properties Some of these amino acids exist as free amino acids, while others have been found in peptides or proteins Some examples of the unusual amino acids that have been reported from food sources include O-phosphoserine in casein, 4-hydroxyproline in gelatin, 4-hydroxy-4-methyl-proline, 4-methylproline and pipecolic acid in apples, citrulline in. .. water-binding, gelation, cohesion, adhesion, elasticity, emulsification, foaming, and fat or flavour binding properties (Damodaran, 1996) The Osborne classification of proteins such as albumins, globulins, glutelins and prolamins, is an example of applying a functional attribute (solubility) to distinguish food proteins (Regenstein and Regenstein, 1984; Li-Chan, 1996) Albumins are defined as those proteins. .. essential to life (`Protein' is derived from a Greek word meaning `first' or `primary,' because of the fundamental role of proteins in sustaining life.) (Morris, 1992) Proteins play a fundamental role not only in sustaining life, but also in foods derived from plants and animals Foods vary in their protein content (Table 2.1), and even more so in the properties of those proteins In addition to their contribution... with other components are exemplified in protein-starch interactions observed during dough processing and baking, protein-hydrocolloid interactions in dairy Copyright 2004 Woodhead Publishing Limited and CRC Press LLC products, protein-fat interactions in comminuted meat emulsions, mayonnaise and cheese, protein-water as well as protein-protein matrix interactions in fish surimi gels, yogurt and cheese... asparagus, Smethylcysteine in Phaseolus vulgaris and hercynin (histidine betaine) in mushrooms Other amino acids may be found as a result of processing, such as furosine (N-(2-furoyl-methyl)-lysine) and pyridosine (-(1,4-dihydro-y-methyl-3hydroxy-4-oxo-1-pyridyl)-lysine) in heated milk, or N--(2-amino-2carboxyethyl)-lysine in alkali-treated protein In addition, , -unsaturated amino acids stabilized... in mind, in addition to describing the basic chemical and physical properties of proteins and their amino acid building blocks, this chapter provides an overview of the factors that can influence the properties of proteins in food systems, and suggests approaches that may be useful to elucidate the structure±function relationships of food proteins 2.2 Chemical and physical properties of food proteins. .. of proteins and ways of improving their functionality as food ingredients Part II builds on Part I by summarising the range of recent research on analysing and modifying proteins A first group of chapters reviews ways of testing and modelling protein behaviour, understanding enzyme activity and detecting allergenic proteins They are followed by chapters reviewing the range of techniques for extracting,... watermelon, 1-aminocyclopropane-1-carboxylic acid in pears and Copyright 2004 Woodhead Publishing Limited and CRC Press LLC apples, 2-alanyl-3-isoxazolin-5-one in pea seedlings, S-methylcysteinesulfoxide in cabbage, ,-dihydroxynorleucine in bovine tendon, -N-methyllysine in calf thymus histone, S-(2-carboxypropyl)-cysteine, S-allylcysteine and other sulfur derivatives in onions, S-methylmethionine in asparagus, . abundance, structuralstabilityandepitopes 17.5Factorsaffectingproteinallergenicityinrawfoods 17.6Reducingproteinallergenicityduringfoodprocessing 17.7Reducingproteinallergenicityusingenzymaticprocessing 17.8Futuretrends:lowallergenproteins 17.9Acknowledgements 17.10References PartIIIApplications 18Usingproteinsasadditivesinfoods:anintroduction H.Luyten,J.VereijkenandM.Buecking,WageningenUR, TheNetherlands 18.1Introduction 18.2Rheologicalpropertiesofproteins 18.3Surfactantpropertiesofproteins 18.4Protein-flavourrelationships 18.5Proteinstructureandtechno-functionality 18.6References 19Ediblefilmsandcoatingsfromproteins A.Gennadios,CardinalHealth,Inc.,USA 19.1Introduction 19.2Materialsandmethodsusedinproteinfilmformation 19.3Propertiesofproteinfilm 19.4. on food quality. Proteins in food processing reviews the growing body of research on under standing protein structure and developing proteins as multi-functional ingredients for the food industry. Chapter2describeswhatweknowaboutthecommonchemicalandphysical properties. LLC 3.7Structuremodelsofthecaseinmicelle 3.8Stabilityofcaseinmicelles 3.9Futuretrends 3.10References 4Wheyproteins A.Kilara,ArunKilaraWorldwide,USAandM.N.Vaghela, Nestle  R&DCenter,USA 4.1Introduction:wheyproteinsasfoodingredients 4.2Analyticalmethodsfordeterminingproteincontent 4.3Structureofwheyproteins 4.4 Improving functionality of whey proteins in foods: physical processesandenzymaticmodification 4.5Sourcesoffurtherinformationandadvice 4.6References 5Muscleproteins Y.L.Xiong,UniversityofKentucky,USA 5.1Introduction 5.2Structureofmuscleproteinsandendogenousproteases 5.3Muscleproteinfunctionality 5.4Preparedmuscleproteinsasfunctionalingredients 5.5Futuretrends 5.6Sourcesoffurtherinformationandadvice 5.7References 6Soyproteins D.Fukushima,NodaInstituteforScientificResearch,Japan 6.1Introduction 6.2