Proteins Chemistry, Characterization, and Quality》.pdf

Proteins: Chemistry, Characterization, and Quality S Sforza and T Tedeschi, University of Parma, Parma, Italy PA Wierenga, Wageningen University, Wageningen, The Netherlands ã 2016 Elsevier Ltd. All rights reserved. Proteins in Foods state, (2) hydrolysis of the peptide bonds in the proteins, and (3) chemical reactions to the side chains of amino acids. Dena- Proteins are one of the major compound classes in raw agri- turation occurs, for instance, during the boiling of an egg and cultural materials (e.g., milk, eggs, soy, and cereals) as well as can be used to make aggregates or gels. The hydrolysis of pro- in meat and fish products. The proteins present in raw products teins is often used to reduce allergenicity or to improve digest- serve different purposes, related to the structure and properties ibility. Chemical side reactions, such as the Maillard reaction, of the proteins. The first distinguishing feature of proteins is can be positive with respect to technofunctional properties their solubility. This was used in the classical separation of (e.g., solubility) but may negatively affect digestibility. wheat proteins by Osborne. The milled wheat can be sequen- In addition to the natural presence in food raw materials, tially extracted by water, 5% NaCl, and 70% ethanol to yield proteins are often extracted from such materials to be added in the albumin, globulin, and prolamin fractions. The remaining processed food products (e.g., bread, ice cream, and mousse). alcohol-insoluble fraction contains the glutelins, which com- In these applications, the proteins do serve not only as source of bined wi