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New Protein Foods
Seed Storage Proteins
1st Edition - June 4, 1985
Editors: Aaron M. Altschul, Harold L. Wilcke
eBook ISBN:9781483215976
9 7 8 - 1 - 4 8 3 2 - 1 5 9 7 - 6
New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein… Read more
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New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for applications of genetic engineering technology to soybeans. The physicochemical and functional properties of oilseed proteins, with emphasis on soy proteins; the chemical and enzymatic modification of plant proteins; and the nutritional characteristics of oilseed proteins are also considered. The book further demonstrates articles on the processes of manufacturing isolated soy protein; the characteristics of isolates; nutritional, the physical, and functional properties; and the major applications of isolated soy proteins. The text concludes by including articles on the production, physicochemical properties, and nutritional aspects of rapeseed, ground nuts, sunflower seeds, and sesame proteins. Nutritionists, horticulturists, agriculturists, agronomists, food technologists, and people involved in related manufacturing companies will find the book invaluable.
Contributors
Preface
Contents of Previous Volumes
Chapter I. The Chemistry and Biology of the Seed Storage Proteins
I. Introduction
II. Chemistry
III. Biosynthesis and Sequestration
IV. Evolution
References
Chapter II. Structure of Soy Proteins
I. Introduction
II. Seed Composition
III. Protease Inhibitors
IV. Soybean Lectin
V. Conglycinin
VI. Glycinin
VII. Lipoxygenases
VIII. Urease
References
Chapter III. Relationships of Genetic Engineering to Conventional Genetic Technology and Plant Breeding
I. Introduction
II. Improvement of Seed Protein Traits through Breeding
III. Genetic Engineering and Conventional Genetic Technology: Alternative and Complementary Approaches to Crop Improvement
IV. Summary
References
Chapter IV. Potentials for Applications of Genetic Engineering Technology to Soybeans
I. Introduction
II. Model System for Genetic Engineering: Soybean Storage Proteins
III. Genetic Engineering in Plant Cells
IV. Conclusions
References
Chapter V. Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Proteins
I. Introduction
II. Protein Structure
III. Protein-Water Interactions
IV. Protein Denaturation
V. Viscosity
VI. Gelation
VII. Surface Properties of Proteins
VIII. Proteins and Flavor
IX. Texture
X. Modification
XI. Antioxidant Effects
XII. Conclusions
References
Chapter VI. Chemical and Enzymatic Modification of Plant Proteins
I. Introduction
II. Objectives of Modification of Food Proteins
III. Chemical Modification
IV. Enzyme Modification of Proteins
V. Projections
Note Added in Proof
References
Chapter VII. Nutritional Characteristics of Oilseed Proteins
I. Introduction
II. Uses of Oilseed Proteins in Human Diets
III. Protein Nutritional Quality
IV. Mono- and Oligosaccharides
V. Vitamins and Minerals
VI. Antinutritional Factors
VII. Other Considerations
VIII. Food Safety
IX. Potential Practical Impact of Oilseed Protein Sources on Human Nutrition
References
Chapter VIII. Isolated Soy Protein
I. Introduction
II. History
III. Manufacture of Isolated Soy Proteins
IV. Manufacture of Structured Isolated Soy Proteins
V. Research in Soy Protein Isolation
VI. Composition of Isolated Soy Proteins
VII. Physical and Functional Properties
VIII. Nutrition Factors
IX. Meat, Poultry, and Seafood Applications
X. Infant Formulas
XI. Dairy-Type Applications
XII. Bakery Applications
XIII. The Future of Isolated Soy Protein
References
Chapter IX. Soy Protein Concentrate
I. Introduction
II. Soy Protein Concentrates
III. Textured Soy Protein Concentrates
IV. Nutrition
V. Regulatory Issues in the United States
VI. Use of Soy Protein Concentrates as Food Ingredients
VII. Prospects for Growth
References
Chapter X. Rapeseed
I. Introduction
II. Background
III. Chemical Composition
IV. Breeding
V. Manufacture of Rapeseed Oil and Meal
VI. Nutritional Value of Rapeseed Products
VII. Edible Rapeseed Protein Concentrate
VIII. Rapeseed Protein Isolate
IX. Treatment of Rapeseed Protein Plant Wastes
X. Comment
References
Chapter XI. Peanuts (Groundnuts)
I. Introduction
II. Production
III. Physical Structure and Composition
IV. Distribution and Use of Peanuts
V. Peanut Protein Ingredients
VI. Factors Affecting Food Applications of Peanut Proteins
VII. Summary
References
Chapter XII. Sunflower Seed Protein
I. Introduction
II. Production of Sunflower Seed and Products
III. Physical Structure and Variability in Composition
IV. Composition of Seed and Products
V. Confectionery Sunflower Seed Industry
VI. Sunflower Seed Oil Milling, Meals, and Hulls
VII. Sunflower Seed Food Protein Ingredients
VIII. Prospects
References
Chapter XIII. The Physical Characteristics and Functional Properties of Sesame Proteins
I. Introduction
II. Major Uses
III. Processing
IV. Seed Composition
V. Protein Composition
VI. Physicochemical Properties of Sesame α-Globulin