Food proteins : structure and functionality

목차 (Table of Contents)

• CONTENTS
• Preface = ⅴ
• Structure and Modification-Animal Proteins
• Genetic Engineering Approaches to Relationships between Structure and Functionality of Hen Egg-White Lysozyme / Akio Kato = 3
• Design of Amphipathic Lysozyme Using Chemical and Genetic Modification to Achieve Optimal Food Functionality and Diverse Antimicrobial Action / Hisham Radwan Ibrahim ; Akio Kato = 16
• Novel Macromolecular Emulsifier Having Improved Antimicrobial Action Elaborated by Covalent Attachment of Polysaccharides to Lysozyme / Soichiro Nakamura ; Akio Kato ; Kunihiko Kobayashi = 29
• On the Effect of the Denaturation Degree of Food Proteins on their Functional Properties / Valery Ya. Grinberg ; Tatjana V. Bruova ; Natalia V. Grinberg ; Alexander Ya. Mashkevich = 40
• Chemical Modifications of Bovine $$\beta $$-Casein in Organic Solvents / C. Creuzenet ; A. Touati ; E.Dufour ; J. M. Chobert ; C. Bertrand-Harb ; T. Haertl$$e'$$ = 48
• Pepsic Proteolysis of Bovine $$\beta $$-Lactoglobulin and $$\beta $$-Casein in Hydroethanolic Media / J. M. Chobert ; E. Dufour ; M.Dalgalarrondo ; T. Haertl$$e'$$ = 56
• Alcohol-enhanced Cross-linking of $$\beta $$-Lactoglobulin with Dimethyl Suberimidate / C. Bertrand-Harb ; T. Haertl$$e'$$ = 63
• Casokinins as Bioactive Peptides in the Primary Structure of Casein / Hans Meisel = 67
• Functional and Structural Properties of Aggregates Formed during Plastein-like Reactions / Peter Chr. Lorenzen ; Eckhard Schlimme = 76
• Enzymatic Peptide Modification of Food Proteins / Gy$$ddot o$$ngyi Haj$$o'$$s ; Samy Hussein ; $$E'$$va Gelencs$$e'$$r = 82
• Hydrolysis of Casein and Casein Components by Acid Proteases with Milk Clotting Properties-Kinetic Investigations / Wolfgang C. A. Krause ; Eberhard Ludwig ; Michael Seiler = 87
• The Influence of N-Acetylneuraminic Acid(NANA) Content on the Functional Properties of Micellar Casein / Jerzy dziuba ; Piotr Minkiewic ; Alicja $$dot Z$$bikowska = 92
• The Influence of Enzymatic Modification on Some Properties of Casein Hydrolysates / Stefan Ziajka ; Waldemar Dzwolak ; Zdzislaw $$dot Z$$bikowski = 95
• Mechanism of the Proteolysis of Ovalbumin / Iosif A. Vaintraub ; Valentina P. Bulmaga ; Muhamed Musalem = 98
• Decolorization of Slaughterhouse Thick Blood for the Recovery of a Colourless Protein Preparation and an Iron-Containing Heme Fraction / Margarete Kobald ; Thomas Luck ; Wolfgang Holley ; Henning Klostermeyer = 103
• Structure and Modification-Plant Proteins
• Narbonin, a 2S Seed globulin from Vicia narbonensis L. Biochemical Characterization and X-ray Structure / Michael Hennig ; Bernhard Schlesier = 109
• Biochemical Characterization and Preliminary X-Ray Data of Narbonin from Vicia pannonica / Bernhard Schlesier ; Michael Hennig ; Regine Kraft ; Christian Horstmann = 118
• The Effect of the Main Physico-Chemical Factors and the Presence of Denaturing Agents upon the Stability of the Secondary, Tertiary and Quaternary Structures of Ribulose-1, 5-Biphosphate Carboxylase from Alfalfa / Yurij A. Antonov ; Andrej A. Soshinsky = 121
• Structural Differences between Precursor and Mature Legumin of Lupin Seeds / Marcello Duranti = 129
• Natural Forms of Soybean Glycinin and Pseudoglycinins / vitalyi I. Senyuk ; Irina A. Kakhovskaya ; Andrei D. Shutov = 137
• Hydrolysis of Soybean Glycinin by Trypsin : The Segments Susceptible to Proteolytic Attack / Andrej D. Shutov ; Vitalij I. Senyuk ; Irina A. Kakhovskaya ; Julio Pineda = 140
• Modification of the Structure of 11 S Globulins from Plant Seeds by Succinylation / Klaus Kieter Schwenke ; Ralf Mothes ; Dietrich Zirwer ; Jacques Gueguen ; Muriel Subirade = 143
• Structural Changes in Acetylated Faba Bean Protein Isolates / Klaus Dieter Schwenke ; Steffi Dudek ; Ralf Mothes ; Arndt Seifert ; Barbara Raab = 154
• Conformation of Globular Proteins from Pea Investigated by Infrared Spectroscopy / Muriel Subirade ; MichelPezolet ; Jacques Gueguen = 158
• Legumin as Transglutaminase Substrate for Polymerisation and Amine Binding : Effect of its Conformation / C. Larr$$e'$$ ; M. Chiarello ; M. C. Alexandre ; M. Chenu ; J. Gueguen = 163
• Modification of a Wheat Gamma Gliadin by Bovine Plasma Factor XIII / Marie-C$$e'$$cile Alexandre ; Colette Larr$$e'$$ ; G$$e'$$rard Viroben ; Yves Popineau ; Jacques Gueguen = 172
• Chemical and Enzymatic Phosphorylation of Soy Glycinin and their Effects on Selected Functional Properties of the Protein / Frederick F. Shih = 180
• Protein Deamidase from Germinating Seeds / Iosif A. Vaintraub ; Ludmila V. Kotova ; Ranajid Shaha = 187
• Control of Functional Properties of Protein Preparations Trough Their Limited Proteolysis / Anatoly N. Danilenko ; Evgeny E. Braudo = 190
• Characteristic of Changes in Horse Bean(Vicia faba) Proteins upon Drying and Storage / Malgorzata Darewicz ; Henryk Kostyra = 195
• Influence of Technological Parameters and Protein Properties on the Aqueous Extraction and Demulsification of Oil from Rapeseed / A. W$$ddot a$$sche ; T. Luck ; W. Holley = 198
• Interactions
• Functional Properties of Food Proteins. Role of Interactions in Protein Systems / Vladimir B. Tolstoguzov = 203
• Non-Coulombic Complex Formation of Proteins as a Structure Forming Factor in Food Systems / Evgeny E. Braudo ; Yurij A. Antonov = 210
• The Structure and Nature of Protein-Polysaccharide Complexes / Stephen Harding ; Kornelia Jumel ; Rachel Kelly ; Elias Gudo ; John C. Horton ; John R. Mitchell = 216
• Interaction of Acacetin with Carmin, the High Molecular Weight Protein from Safflower Seed(Carthamus tinctorius L.) / K. Sudhindra Rao ; V. Prakash = 227
• Effect of Interactions with Oxidized Lipids on Structure Change and Properties of Food Proteins / Jan Pokorn$$y'$$ ; Zuzana R$$e'$$blov$$a'$$ ; Lenka Kou$$check r$$imsk$$a'$$ ; Franti$$check s$$ek Pudil ; Aleksandra Kwiatkowska = 232
• Reaction of Linoleic Acid Hydroperoxide with Muscle Proteins under Storage Conditions / Lenka Kou$$check r$$imsk$$a'$$ ; Jan Pokorn$$y'$$ ; Alice Jaschke ; Zuzana R$$e'$$blov$$a'$$ = 236
• The Influence of Food Fibres on the Proteolysis Casein / V. K. Latov ; L. G. Vinnikova ; M. I. Fastovskaya ; E. M. Belavtseva = 239
• Effect of Phytate on the Activity of Pepsin / Iosif A. Vaintraub ; Valentina P. Bulmaga ; Sarala Paramanugama = 241
• Partial Characteristics an Function of the Animal Proteinase Inhibitor Isolated from Rye Grains / Danuta Dojczew ; Jerzy Kaczkowski = 244
• Partial Characteristic and Function of Rye $$\alpha $$-Amylase Inhibitors : Factor for Resistance and Quality / Alfred T$$ddot a$$ufel ; Ingrid Emmer = 250
• Surface Functional and Rheological Properties
• Structures and Properties of Layers of Caseins Adsorbed on Oil-Water and Solid-Water Interfaces / D. G. Dalgleish ; Y. Fang = 255
• Alterations to the Structure of Adsorbed Protein Films by Food Components / David C. Clark ; Alan R. Mackie ; Peter J. Wilde ; David R. Wilson = 263
• Mechanism of Adsorption of Lysozyme at the Air-Water Interface / Shuqian Xu ; Srinivasan Damodaran = 270
• Serum Albumin Distribution in Water-Interface Adsorption Layer-Hydrocarbon System / A. Yu. Alentyev ; V. N. Izmaylova ; E. S. Filatov ; G. P. Yampolskaya = 278
• Influence of the Dissociation on the Surface Behaviors of Oligomeric Seed Storage Proteins : The Example of Pea Legumin / Jacques Gueguen ; Muriel Subirade ; Jacky Barbot ; Klaus Dieter Schwenke = 281
• Emulsifying Properties of Wheat Gliadins and Gliadin Peptides / Yves Popineau ; Florence Pineau = 290
• Structure Modification of Cottonseed Proteins and Their Functional Properties / Timur S. Yunusov ; Vladimir V. Maksimov ; Rustam A. Rafikov ; Victoria N. Izmailova = 297
• Ultrastructure and Droplet-Size Distribution of Faba Bean Protein Stabilised O／W-Emulsions and Concentrates / J.-P. Krause ; W. Buchheim ; G. Schmidt = 304
• Functional Properties of a By-Product from Ovine Whey / E. Orban ; I. Casini ; R. Caproni ; G. B. Quaglia = 307
• The surface properties and other functional parameters of cereal germ proteins / Radomir L$$a'$$sztity ; S$$a'$$ndor T$$ddot o$$m$$ddot o$$zi ; J$$o'$$zsef Nagy ; Andrea Pungor = 310
• A Modified Conductometric Method for the Measuring of Foaming Properties of Protein Concentrates and Isolates / S$$a'$$ndor T$$ddot o$$m$$ddot o$$sk$$ddot o$$zi ; Andrea Pungor = 316
• A New Apparatus for Analysing Foaming Properties of Proteins / William Loisel ; Jacques Gueguen ; Yves Popineau = 320
• Functionality of Protein Isolates and Concentrates from Pea, Sunflower, Rapeseed and Potato / M. M. Wastyn ; A. Zhang ; A. Hagen ; R. Kastner ; E. Taufratzhofer = 324
• Wheat Flour Proteins : Isolation and Functionality of Gliandin and HMW Enriched Fractions / J. Raymond ; E. Roquette ; J. L. Azanza = 327
• Linear Viscoelastic Study of Effects of SDS on the Gelation Behaviour of Gelatins / A. Lips ; T. Evans ; E. D. Evans ; D. Underwood = 331
• The Effect of Cations on Rheological Properties on Whey Protein Gels / E. Allen Foegeding = 341
• Factors Conditioning the Apparent Viscosity of Actomysin in Muscle from Several Species / Susana Cofrades ; Mercedes Careche ; Jose Carballo = 344
• Influence of Manufacturing Process Conditions on Gels Made from Sardine Surimi / C. Alvarez ; I. Couso ; M. T. Solas ; M. Tejada = 347
• Influence of Modification of Protein Composition on Rheological Properties of Yoghurt / Zdzislaw Zbikowska ; Maria Bakula = 354
• Subject Index = 357