Protein Structure-Function Relationships in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Protein Structure-Function Relationships in Foods write by Rickey Y. Yada. This book was released on 2012-12-06. Protein Structure-Function Relationships in Foods available in PDF, EPUB and Kindle. Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.
Protein Structure and Function
Protein Structure and Function - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Protein Structure and Function write by Gregory Petsko. This book was released on 2008-05-29. Protein Structure and Function available in PDF, EPUB and Kindle. Protein Structure and Function provides a critical survey of our current understanding protein structure and function in the age of genomics. Moving from sequence to structure, and structure to function, the book also explores the link between sequence and function in a series of case studies in structural and functional genomics.
Chemical and Functional Properties of Food Proteins
Chemical and Functional Properties of Food Proteins - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Chemical and Functional Properties of Food Proteins write by Zdzislaw E. Sikorski. This book was released on 2001-06-22. Chemical and Functional Properties of Food Proteins available in PDF, EPUB and Kindle. Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr
Protein Structure — Function Relationship
Protein Structure — Function Relationship - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Protein Structure — Function Relationship write by D.L. Smith. This book was released on 2012-12-06. Protein Structure — Function Relationship available in PDF, EPUB and Kindle. Although many pursue understanding of the relationship between protein structure and function for the thrill of pure science, the pay-off in a much broader sense is the ability to manipulate the Earth's chemistry and biology to improve the quality of life for mankind. Immediately goals of this area of research include identification of the life-supporting functions of proteins, and the fundamental forces that facilitate these functions. Upon reaching these goals, we shall have the understanding to direct and the tools required to implement changes that will dramatically improve the quality of life. For example, under standing the chemical mechanism of diseases will facilitate development of new therapeutic drugs. Likewise, understanding of chemical mechanisms of plant growth will be used with biotechnology to improve food production under adverse climatic conditions. The challenge to understand details of protein structure/function relationships is enormous and requires an international effort for success. To direct the chemistry and biology of our environment in a positive sense will require efforts from bright, imaginative scientists located throughout the world. Although the emergence of FAX, e-mail, and the World Wide Web has revolutionized international communication, there remains a need for scientists located in distant parts of the world to occasionally meet face to face.
Structure-Function Properties of Food Proteins
Structure-Function Properties of Food Proteins - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Structure-Function Properties of Food Proteins write by Lance G. Phillips. This book was released on 2013-10-22. Structure-Function Properties of Food Proteins available in PDF, EPUB and Kindle. The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.
