Proteins: Chemistry, Characterization, and Quality

S. Sforza; T. Tedeschi; P.A. Wierenga

doi:10.1016/B978-0-12-384947-2.00575-4

Proteins: Chemistry, Characterization, and Quality

S. Sforza
, T. Tedeschi
, P.A. Wierenga

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

6 Citations (Scopus)

Abstract

Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Proteins are polymers made by 20 different amino acids. They might undergo desired or undesired chemical or enzymatic modifications during processing and storage of food. They have nutritional value, since they provide essential amino acids, but proteins and modified protein can also be used to provide structure to the food. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.

Original language	English
Title of host publication	Encyclopedia of Food and Health
Editors	B. Caballero, P. Finglas, F. Toldrá
Publisher	Academic Press
Pages	548-553
ISBN (Print)	9780123849472
DOIs	https://doi.org/10.1016/B978-0-12-384947-2.00575-4
Publication status	Published - 2016

Keywords

Amino acids
Chromatography
Dumas method
Emulsions
Essential amino acids
Foaming properties
Gel electrophoresis
Gelling properties
Kjeldahl method
Maillard reaction
Peptides
Protein digestibility
Protein source
Proteins

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Cite this

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title = "Proteins: Chemistry, Characterization, and Quality",

abstract = "Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Proteins are polymers made by 20 different amino acids. They might undergo desired or undesired chemical or enzymatic modifications during processing and storage of food. They have nutritional value, since they provide essential amino acids, but proteins and modified protein can also be used to provide structure to the food. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.",

keywords = "Amino acids, Chromatography, Dumas method, Emulsions, Essential amino acids, Foaming properties, Gel electrophoresis, Gelling properties, Kjeldahl method, Maillard reaction, Peptides, Protein digestibility, Protein source, Proteins",

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year = "2016",

doi = "10.1016/B978-0-12-384947-2.00575-4",

language = "English",

isbn = "9780123849472",

pages = "548--553",

editor = "B. Caballero and P. Finglas and F. Toldr{\'a}",

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publisher = "Academic Press",

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TY - CHAP

T1 - Proteins: Chemistry, Characterization, and Quality

AU - Sforza, S.

AU - Tedeschi, T.

AU - Wierenga, P.A.

PY - 2016

Y1 - 2016

N2 - Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Proteins are polymers made by 20 different amino acids. They might undergo desired or undesired chemical or enzymatic modifications during processing and storage of food. They have nutritional value, since they provide essential amino acids, but proteins and modified protein can also be used to provide structure to the food. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.

AB - Proteins are one of the major macronutrients in food, and several traditional food commodities are good sources of proteins (meat, egg, milk and dairy products, fish, and soya). Proteins are polymers made by 20 different amino acids. They might undergo desired or undesired chemical or enzymatic modifications during processing and storage of food. They have nutritional value, since they provide essential amino acids, but proteins and modified protein can also be used to provide structure to the food. Analytical methods for food proteins are devoted to determine total concentration, type, molecular structure, and functional properties.

KW - Amino acids

KW - Chromatography

KW - Dumas method

KW - Emulsions

KW - Essential amino acids

KW - Foaming properties

KW - Gel electrophoresis

KW - Gelling properties

KW - Kjeldahl method

KW - Maillard reaction

KW - Peptides

KW - Protein digestibility

KW - Protein source

KW - Proteins

U2 - 10.1016/B978-0-12-384947-2.00575-4

DO - 10.1016/B978-0-12-384947-2.00575-4

M3 - Chapter

SN - 9780123849472

SP - 548

EP - 553

BT - Encyclopedia of Food and Health

A2 - Caballero, B.

A2 - Finglas, P.

A2 - Toldrá, F.

PB - Academic Press

ER -

Proteins: Chemistry, Characterization, and Quality

Abstract

Keywords

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