Table of Contents

THE ROLE OF NITROGENOUS COMPOUNDS IN FOOD QUALITY, Z.E. Sikorski Introduction Content of Nitrogenous Compounds in Foods Role of Proteins in Food Raw Materials Effect of Nitrogenous Compounds on Nutritional Value and Safety of Foods Effect of Proteins on Technological Value of Food Raw Materials Effect of Proteins on Sensory Quality of Foods Interactions with other Food Constituents PROTEINS IN FOOD STRUCTURES, M.A. Lluch, I. Hernando, and I. Perez-Munuera Microscopy in Study of Protein Structure Structural Role of Proteins in Various Food Raw Materials Interactions of Proteins with other Components in Food Structures PROTEIN STRUCTURE AND PHYSICO-CHEMICAL PROPERTIES, S. Milewzski Introduction Classification of Proteins Amino Acid Composition of Proteins Four Levels of Protein Structural Organization Protein Folding Proteins in Solution Protein Denaturation Proteins and Electromagnetic Radiation Chemical Reactivity of Proteins PROTEIN DETERMINATION AND ANALYSIS IN FOOD SYSTEMS, E. Kolakowski Preparation of Samples for Protein Assay Separation of Protein from Different Food Matrices Hydrolysis of Protein for Determination of Amino Acid Composition Analytical Methods used in Proteins, Peptides, and Amino Acids Analysis FUNCTIONAL PROPERTIES OF PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski Introduction Factors Affecting Functional Properties of Proteins in Foods Interactions of Proteins-Water Interactions of Macromolecules-Water-Macromolecules Interactions of Protein-Lipids and Protein-Interface RHEOLOGICAL PROPERTIES OF PROTEIN GELS, T. Matuszek Introduction Flow Of Protein Solutions and Gels Principles of Measurement of Rheological Properties of Proteinaceous Food Systems Applicability of Different Rheological Measurements to Proteinaceous Food Systems Rheological Forces Involved in Protein Gel Structure Relation Rheological Forces Related to Sensory Properties of Proteinaceous Foods ENZYMIC MODIFICATION OF PROTEINS IN FOOD SYSTEMS, N.F. Haard Introduction Traditional Applications of Protein Hydrolysis Control of Protein Hydrolysis for Value-Added Products Transpeptidation Protein Crosslinking Ezymic Phosphorylation and Deamidation Enzymic Modification of Proteins for Specialty Ingredients Conclusions CHEMICAL REACTIONS IN PROTEINS IN FOOD SYSTEMS, Z.E. Sikorski Introduction Changes Induced by Heating Oxidative Changes Cross-Linking Intentional, Chemical Modifications in Food Proteins NUTRITIVE ROLE OF FOOD PROTEINS, M. Rakowska and P. Ochodzki Nutritive Value of Native Proteins Methods of Protein Quality Evaluation Experimental Evaluation of Protein Quality Protein and Amino Acid Requirements Dietary Selection of Protein in Foods and Meals Effects of Processing and Chemical Modification on Biological Value of Proteins Changes of Nutritive Value in Plant Protein Isolates MUSCLE PROTEINS, J. Kijowski Muscle Protein Categories Contractile Proteins Regulatory Proteins Other Regulatory Proteins Cytoskeletal Proteins Stromal Proteins Sarcoplasmic Proteins Functional Properties of Muscle Proteins Summary MILK PROTEINS: BIOLOGICAL AND FOOD ASPECTS OF THEIR STRUCTURE AND FUNCTION, C. Holt and H. Roginski Introduction Protein Composition of Milk Casein Structure, Function, and Stability beta-Lactoglobulin alpha-Lactalbumin Immunoglobulins Functional Properties of Milk Proteins in Foods Product Quality Aspects Biological Effects of Milk Proteins and Peptides Modification of Milk Protein Composition through Gene Transfer Conclusions EGG PROTEINS, W. Ternes Introduction Egg Shell-Proteins Functional Properties of Egg White Functional Properties of Egg Yolk Proteins of Vitelline Membrane Lipids Antioxidative Properties New Developments in Technology CEREAL-GRAIN PROTEINS, C.C. Wrigley and F. Bekes Cereal Proteins and Foods of the World Diversity of Cereal Grains Feed-Grain Quality Human Nutrition and Health Analysis of Quality Attributes related to Proteins Methods Used for Fractionation of Grain Proteins Traditional Classification of Cereal Proteins Wheat Proteins Rye and Triticale Proteins Barley Proteins Rice Proteins Oat Proteins Maize Proteins Sorghum Proteins Designing Better Cereal-Grain Proteins LEGUME AND OILSEED PROTEINS, E. Lampart-Szczapa Introduction Globulins Albumins Antinutritional and Undesirable Factors Glycine Max Brassica Lupinus Pisum sativum Vicia faba Phaseolus vulgaris Concluding Remarks SINGLE CELL PROTEINS, J. Synowiecki Introduction SCP Sources Nutritional Value Influence of Processing of Functional Properties and Nutritional Value Influence of Processing on Functional Properties and Nutritional Value Chemical Properties Novel Applications MUTAGENS AND CARCINOGENS IN PROCESSED PROTEIN FOODS, A. Bartoszek Introduction Role of Foodborne Mutagens and Carcinogens in Neo-Plastic Transformation Assessment of Mutagenic and Carcinogenic Properties of Protein Foods Mutagens and Carcinogens found in Processed Protein Foods Effect of Commercial Processing and Cooking Techniques on Mutagenicity or Protein Products Dietary Protein and Cancer Risk Summary Index

About the Author

Zdzislaw E. Sikorski