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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Methods of Testing Protein Functionality
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Methods of Testing Protein Functionality

Methods of Testing Protein Functionality


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About the Book

Protein in food is important mainly as a source of nutrition; however, the ability of proteins to impart other favourable characteristics is known as functionality. Functional properties include viscosity and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment of proteins funtionality. It describes how to investigate the functionality that particular proteins have under certain conditions. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. Industrial food technologists, chemists, biochemists and microbiologists should find this book a useful source of information, whilst students of food science, biochemisty and microbiology may use it as a reference source.

Table of Contents:
1 Basic concepts.- 1.1 Introduction.- 1.2 Sources of functional proteins.- 1.3 Factors affecting protein functional properties.- 1.4 Conclusions.- References.- 2 Solubility.- 2.1 Introduction.- 2.2 Review of methods for measuring solubility.- 2.3 Protocols for methods.- Acknowledgement.- References.- 3 Viscosity.- 3.1 Introduction.- 3.2 What is viscosity?.- 3.3 Viscometers for measuring shear viscosity.- 3.4 Protocols for measuring viscosity.- 3.5 Summary.- References.- List of manufacturers.- 4 Gelation.- 4.1 Introduction.- 4.2 Scientific basis of protein gelation.- 4.3 Methods of testing gel properties of proteins.- 4.4 Protocol for testing the gelling ability of proteins.- Acknowledgement.- References.- 5 Foam formation and stability.- 5.1 Scientific background.- 5.2 Review.- 5.3 Protocols.- References.- 6 Emulsions.- 6.1 Introduction.- 6.2 Emulsion definition.- 6.3 Forces involved with emulsions.- 6.4 Emulsion stability.- 6.5 Stabilizers and emulsifiers.- 6.6 Forming emulsions.- 6.7 Methods of measuring emulsification properties.- 6.8 Other useful parameters when assessing emulsion properties.- 6.9 Conclusions.- References.- 7 Determining water and fat holding.- 7.1 Introduction.- 7.2 Scientific basis.- 7.3 Waterholding.- 7.4 Fat holding.- 7.5 Development of a test protocol.- 7.6 Conclusions.- References.- 8 Measurement of surface hydrophobicity.- 8.1 Introduction.- 8.2 Measurement of surface hydrophobicity.- 8.3 Experimental protocols.- References.


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Product Details
  • ISBN-13: 9780751400533
  • Publisher: Chapman and Hall
  • Publisher Imprint: Chapman and Hall
  • Height: 235 mm
  • No of Pages: 266
  • Width: 155 mm
  • ISBN-10: 075140053X
  • Publisher Date: 30 Jun 1996
  • Binding: Hardback
  • Language: English
  • Returnable: Y


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