This item is in: Food Science > Ingredients

Handbook of food proteins

Edited by G O Phillips and P A Williams, Glyndŵr University, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 222

This is a good book that will be appreciated by a wide range of engineers, scientists, technologists, academics and students.
Society of Dairy Technology

 -  an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry
 - chapters each focus on a particular protein ingredient or group of ingredients
 -  innovative products and potential methods for improving nutrition and diet using proteins is also described

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.

The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.

With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.

ISBN 1 84569 758 8
ISBN-13: 978 1 84569 758 7
September 2011
464 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €185.00

Usually dispatched within 24 hours

An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editors

Glyn O. Phillips is Chairman of Phillips Hydrocolloids Research Ltd, UK and Peter A. Williams is a Professor at Glyndŵr University, UK. Both editors are internationally renowned experts on hydrocolloids and food proteins. They were the founders of the international journal Food Hydrocolloids, founding Directors of the Food Hydrocolloids Trust and the Gums and Stabilisers for the Food Industry Conferences.

Titles which may also be of interest:
Proteins in food processing
Handbook of hydrocolloids
Modifying lipids for use in food
Starch in food
Optimising sweet taste in foods

Contents

Introduction to food proteins
G O Phillips, Phillips Hydrocolloids Research Ltd, UK and P A Williams, Glyndwr University, UK
 - Introduction
 - Structure of protein
 - Functional properties of proteins
 - Scope of this book

Caseins
B T O’Kennedy, Moorepark Food Research Centre, Ireland
 - Introduction
 - Manufacture of casein-based ingredients
 - Structure and properties
 - Uses and applications of casein-based ingredients
 - Interactions with other ingredients
 - Technical data and specifications
 - Regulatory status
 - References

Whey proteins
M Boland, Riddet Institute, Massey University, New Zealand
 - Introduction
 - Manufacture of whey protein ingredients
 - Chemistry of the major whey proteins
 - Technical data
 - Uses and applications of whey protein ingredients
 - Whey protein hydrolysates
 - Regulatory status
 - Future trends
 - Sources of further information and advice
 - Acknowledgements
 - References

Meat protein ingredients
Rodrigo Tarté, Kraft Foods Inc, USA
 - Introduction
 - Sources of meat protein ingredients
 - Lean tissue protein ingredients
 - Connective tissue protein ingredients
 - Hydrolysates and flavors
 - Blood protein ingredients
 - Future trends
 - Acknowledgment
 - References

Gelatin
I I J Haug and K I Draget, Norwegian University of Science and Technology (NTNU), Norway
 - Introduction
 - Manufacturing gelatin
 - Regulations, technical data and standard quality test methods
 - Chemical composition and physical properties of collagens and gelatins
 - Gelatin derivatives
 - Applications of gelatin
 - Acknowledgements
 - References and sources of further information and advice

Seafood proteins
R Tahergorabi, West Virginia University, S V Hosseini, University of Tehran, Iran and J Jaczynski, West Virginia University, USA
 - Introduction
 - Chemistry of seafood proteins
 - Seafood proteins as a component of the human diet
 - Comparison of seafood proteins with vegetable and other animal proteins
 - Functional properties of seafood proteins
 - Factors affecting functional properties of seafood proteins
 - Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products
 - Products derived from seafood proteins
 - Environmental considerations for continuous sustainability of proteins from aquatic resources
 - Regulatory aspects of seafood protein: allergies to seafood proteins
 - References

Egg proteins
U Kulozik and T Strixner, Technical University of Munich (TUM), Germany
 - Introduction
 - Egg white: Chemical composition and structure
 - Manufacture of egg white ingredients
 - Functional properties of egg white
 - Conclusion: egg white
 - Egg yolk: Chemical composition and structure
 - Manufacture of egg yolk ingredients and egg yolk separation
 - Functional properties of egg yolk
 - Conclusion: egg yolk
 - Regulatory status: egg proteins as food allergens
 - References

Soy proteins
D Fukushima, C/o Noda Institute for Scientific Research, Japan
 - Introduction
 - Soybean storage proteins: structure-function relationship of β-conglycinin and glycinin
 - Soy protein as a food ingredient
 - Improving soy protein functionality
 - Conclusion
 - References

Peas and other legume proteins
S D Arntfield and H D Maskus, University of Manitoba, Canada
 - Introduction
 - Processing and protein isolation
 - Characterization of pea and other legume proteins and isolates
 - Functional properties in isolates and ways of improving them
 - Utilization of pea and other legume proteins in foods
 - Future challenges and trends in using peas and other legume proteins
 - References

Wheat gluten: production, properties and application
L Day, CSIRO Food and Nutritional Sciences, Australia
 - Introduction
 - World production and trade
 - Wheat gluten manufacturing processes
 - Composition and protein structure
 - Functional and sensory properties
 - Modification of gluten for new functional properties
 - Uses and applications of wheat gluten
 - Regulatory status and gluten intolerance
 - Future trends
 - References

Canola and other oilseed proteins
S D Arntfield, University of Manitoba, Canada
 - Introduction
 - Processing and protein isolation
 - Characterization of canola and other oilseed proteins and isolates
 - Functional properties
 - Utilization of canola and other oilseed proteins
 - Issues in using canola and other oilseed proteins
 - References

Potato proteins
A C Alting and L Pouvreau, NIZO food research, M L F Giuseppin and N H Nieuwenhuijzen, Solanic, The Netherlands
 - Introduction
 - Physico-chemical properties of the different potato proteins
 - Functionality of different types of potato proteins
 - Potato protein isolation
 - Specifications of industrially produced potato protein preparations
 - Uses and applications
 - Regulatory status and safety
 - References

Mycoprotein: origins, production and properties
T Finnigan, Marlow Foods, UK
 - Introduction
 - Manufacture of mycoprotein
 - The production of foods from mycoprotein
 - Texture creation in mycoprotein
 - Nutritional properties of mycoprotein
 - Regulatory status
 - Future trends: mycoprotein and sustainability
 - References

Algal proteins
I S Chronakis and M Madsen, DTU, Technical Univeristy of Denmark
 - Introduction
 - Cultivation and production of algae and algal proteins
 - Composition of algal proteins
 - Extraction procedures and processing of algal proteins
 - Functional properties of algal proteins
 - Nutritional quality of algal proteins
 - Toxicological and safety aspects
 - Utilisation of algal proteins
 - Future trends
 - References

Texturized vegetable proteins
M Riaz, Texas A&M University, USA
 - Introduction
 - Raw materials for textured vegetable protein
 - Soy processing to generate raw materials for texturization
 - Processing other crops to generate raw materials for texturization
 - Processes for making textured vegetable protein
 - Types of textured vegetable proteins
 - Uses of texturized vegetable protein
 - References