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Proteins in Food Processing 2nd Edition Rickey Y. Yada
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Author(s): Rickey Y. Yada
ISBN(s): 9780081007228, 0081007221
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Year: 2017
Language: english
Proteins in Food Processing
Related titles
Handbook of Food Proteins
(ISBN 978-1-84569-758-7)
Food Colloids: Proteins, Lipids and Polysaccharides
(ISBN 978-1-85573-783-9)
Innovative Food Processing Technologies
(ISBN 978-0-08-100294-0)
Woodhead Publishing Series in Food Science,
Technology and Nutrition

Proteins in Food
Processing
Second Edition

Edited by

Rickey Y. Yada

An imprint of Elsevier
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Contents

List of contributors xi
Preface xv

1 Properties of proteins in food systems: An introduction 1

E.C.Y. Li-Chan, I.M.E. Lacroix
1.1 Introduction 1
1.2 Structural properties of proteins 3
1.3 Factors affecting properties of proteins in food systems 12
1.4 Future trends 18
1.5 Sources of useful information 20
References 20

2 Impact of processing on the chemistry and functionality of

food proteins 27
A.N.A. Aryee, D. Agyei, C.C. Udenigwe
2.1 Introduction 27
2.2 Structure and chemistry of food proteins 28
2.3 Functionality of food protein 30
2.4 Effect of processing on food protein functionality 34
2.5 Effect of process-induced protein modifications on chemosensory
properties of food 40
2.6 Conclusion 42
References 42
Further reading 45

Part One Sources of proteins 47

3 The caseins: Structure, stability, and functionality 49
T. Huppertz, P.F. Fox, A.L. Kelly
3.1 Introduction 49
3.2 Chemistry of caseins 50
3.3 Casein interactions 62
3.4 Casein-mineral interactions 64
3.5 Casein micelles 65
3.6 Stability of casein micelles 69
3.7 Casein-based ingredients 74
viContents

3.8 Conclusions and future perspectives 79

References 79

4 Whey proteins 93
A. Kilara, M.N. Vaghela
4.1 Introduction: What are whey proteins? Sources of whey (acid, sweet) 93
4.2 Analytical methods for determining protein content 94
4.3 Structure of whey proteins 98
4.4 Functional properties of whey proteins 102
4.5 Improving functionality of whey proteins in foods:
Physical processes and enzymatic modification 109
4.6 Future trends 117
References 118
Further reading 126

5 Muscle proteins 127

Y.L. Xiong
5.1 Introduction 127
5.2 Structure of muscle proteins 127
5.3 Endogenous proteases 130
5.4 Muscle protein functionality 132
5.5 Prepared muscle proteins as functional ingredients 139
5.6 Future trends 143
5.7 Sources of further information 143
References 144

6 Soy as a food ingredient 149

K. Nishinari, Y. Fang, T. Nagano, S. Guo, R. Wang
6.1 Introduction 149
6.2 Structure of soybean proteins 151
6.3 Gels and gelling of soy proteins 156
6.4 Emulsification of soy proteins 163
6.5 How to improve the functionality and processability 169
6.6 Applications 171
6.7 Conclusion 177
References 177
Further reading 184

7 Proteins from oil-producing plants 187

S.D. Arntfield
7.1 Introduction 187
7.2 Characteristics of oilseed proteins 187
7.3 Factors limiting protein utilization 191
7.4 Extraction and isolation of proteins 196
7.5 Preparation and use of oilseed protein hydrolysates for
health benefits 202
Contentsvii

7.6 Technofunctional properties of proteins 204

7.7 Techniques to improve functional properties 207
7.8 Utilization of oilseed proteins 209
7.9 Future of these proteins 210
References 211

8 Cereals proteins 223

N. Guerrieri, M. Cavaletto
8.1 Introduction 223
8.2 Protein function in the seeds 225
8.3 Protein classifications 229
8.4 Gluten properties 232
8.5 Cereals and pseudocereals proteins in food processing 235
8.6 Future trends 238
Acknowledgements 240
References 240
Further reading 244

9 Seaweed proteins 245

J. Fleurence, M. Morançais, J. Dumay
9.1 Introduction: Seaweed and protein content of seaweed 245
9.2 Composition of seaweed proteins 248
9.3 Algal protein digestibility 250
9.4 Uses of algal proteins in food 255
9.5 Future trends 255
9.6 Sources of further information and advice 258
References 259

10 Insects as an Alternative Protein Source 263

Y. Akhtar, M.B. Isman
10.1 Introduction 263
10.2 History of entomophagy 266
10.3 Nutritional value of insects for human consumption 266
10.4 Amino acids 268
10.5 Dietary energy and fat content 274
10.6 Impact on the environment 277
10.7 Challenges 280
10.8 Conclusion 283
Acknowledgments 283
References 283
Further reading 287

11 Proteins in cultured beef 289

M.J. Post
11.1 Introduction—Why cultured beef? 289
11.2 Technology 290
viiiContents

11.3 Optimizing the product 292

11.4 Whole cuts of meat 294
11.5 Road to product development 295
11.6 Summary 296
References 297

Part Two Analyzing and modifying protein 299

12 Food proteins for health and nutrition 301
N. Shang, S. Chaplot, J. Wu
12.1 Introduction 301
12.2 Growing demand for protein and sustainability 302
12.3 Protein intake 303
12.4 Protein quality and its measurement 304
12.5 Bioactivities of proteins 305
12.6 Applications 321
12.7 Safety and legal aspects of protein 323
12.8 Summary 325
References 325
Further reading 336
13 Factors affecting enzyme activity in food processing 337
M.G. Scanlon, A.W. Henrich, J.R. Whitaker
13.1 Introduction 337
13.2 Enzyme types 338
13.3 Parameters affecting enzymatic activity 340
13.4 Endogenous enzymes 349
13.5 Exogenous enzymes 350
13.6 Future trends 360
Acknowledgments 361
References 362
14 Detection and deactivation of allergens in food 367
C.L. Okolie, A.N.A. Aryee, C.C. Udenigwe
14.1 Introduction 367
14.2 Mechanism of food-induced allergic reaction 368
14.3 Detection of food allergens 369
14.4 Food processing and allergenicity 372
14.5 Conclusion 381
References 382
15 Food protein-derived peptides: Production, isolation, and purification 389
R.E. Aluko
15.1 Introduction 389
15.2 Protein sources 389
15.3 Enzymatic hydrolysis of proteins: Basic concepts 396
15.4 Peptide separation and isolation methods 400
Contentsix

15.5 Purification protocols 403

15.6 Structural identification and amino acid sequencing 404
15.7 Current uses 404
15.8 Future trends 405
References 406
Further reading 412

16 Modifying seeds to produce proteins 413

S.T. Häkkinen, A.M. Nuutila, A. Ritala
16.1 Introduction 413
16.2 Methods used for seed modification 415
16.3 Applications in seed modification 421
16.4 Future trends 430
16.5 Sources of further information and advice 431
References 431

Part Three Applications 443

17 Seafood proteins 445
M.A. Mazorra-Manzano, J.C. Ramírez-Suárez,
J.M. Moreno-Hernández, R. Pacheco-Aguilar
17.1 Introduction 445
17.2 Nutritional aspects of seafood proteins 446
17.3 Technological and functional aspects of seafood proteins 447
17.4 Seafood processing and its impact on protein quality 450
17.5 Seafood proteins as food ingredients 458
17.6 Recovery of high-value proteins from seafood and its by-products 461
17.7 Proteins used as markers of quality and authenticity in seafood 464
17.8 Future trends 466
References 467

18 Edible films and coatings from proteins 477

A. Chiralt, C. González-Martínez, M. Vargas, L. Atarés
18.1 Introduction 477
18.2 Proteins as film-forming agents 478
18.3 Physical and chemical methods to improve properties of protein films 478
18.4 Active protein films 489
18.5 Final remarks 493
Acknowledgment 493
References 494
Further reading 500

19 Protein gels 501

C.D. Munialo, S.R. Euston, H.H.J. de Jongh
19.1 Introduction 501
19.2 Protein sources 502
xContents

19.3 Gel formation by proteins 504

19.4 Proteins as gelling agent 505
19.5 Mechanical properties of protein gels 506
19.6 Gel properties 508
19.7 Relation between gel morphology and macroscopic responses 514
19.8 Comparison between plant and animal protein gels 515
19.9 Future trends 516
19.9.1 Conclusion 516
References 517
20 Health-related functional value of dairy proteins and peptides 523
B. Miralles, B. Hernández-Ledesma, S. Fernández-Tomé,
L. Amigo, I. Recio
20.1 Introduction 523
20.2 Health benefits of dairy proteins and peptides on metabolic
syndrome 524
20.3 Effects of dairy proteins and peptides on intestinal epithelium 536
20.4 Other effects of dairy proteins and peptides 546
20.5 Conclusions and future challenges 550
References 552
21 The use of immobilized enzymes to improve functionality 569
N.S. Hettiarachchy, D.J. Feliz, J.S. Edwards, R. Horax
21.1 General overview about enzymes and immobilized enzymes 569
21.2 Enzyme immobilization methods: Descriptions, benefits,
and drawbacks 577
21.3 Usage of immobilized enzymes in food production,
medicine, and other fields 581
21.4 The use of immobilized enzymes either in producing proteins,
carbohydrates, or lipids; or utilizing proteins, carbohydrates,
or lipids as the matrix, support, or carrier 586
21.5 Other important applications of immobilized enzymes 588
21.6 The practice of cell immobilization 589
21.7 Potential and developing applications of immobilized enzymes 590
References 590
Further reading 597
22 Impact of proteins on food color 599
P.L. Dawson, J.C. Acton
22.1 Introduction 599
22.2 Role of proteins in color 606
22.3 Improving protein functionality in color control 620
22.4 Applications to maintain color quality 622
22.5 Future trends 632
References 632
Further reading 638
Index 639
List of contributors

J.C. Acton Clemson University, Clemson, SC, United States

D. Agyei University of Otago, Dunedin, New Zealand

Y. Akhtar University of British Columbia; DE Labs Inc., Vancouver, BC, Canada

R.E. Aluko University of Manitoba, Winnipeg, MB, Canada

L. Amigo Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

S.D. Arntfield University of Manitoba, Winnipeg, MB, Canada

A.N.A. Aryee Delaware State University, Dover, DE, United States

L. Atarés Universitat Politècnica de València, Valencia, Spain

M. Cavaletto University of Piemonte Orientale, Vercelli, Italy

S. Chaplot University of Alberta, Edmonton, AB, Canada

A. Chiralt Universitat Politècnica de València, Valencia, Spain

P.L. Dawson Clemson University, Clemson, SC, United States

H.H.J. de Jongh ProtIn Consultancy, Zeist, The Netherlands

J. Dumay University of Nantes, Nantes, France

J.S. Edwards University of Arkansas, Fayetteville, AR, United States

S.R. Euston Heriot-Watt University, Edinburgh, United Kingdom

Y. Fang Hubei University of Technology, Wuhan, China

D.J. Feliz Independent Food Scientist Consultant, Baltimore, MD, United States

S. Fernández-Tomé Institute of Food Science Research, CIAL (CSIC-UAM), Madrid,

Spain
xii List of contributors

J. Fleurence University of Nantes, Nantes, France

P.F. Fox University College, Cork, Ireland

C. González-Martínez Universitat Politècnica de València, Valencia, Spain

N. Guerrieri Institute of Ecosystem Study, CNR-ISE, Verbania, Italy

S. Guo China Agricultural University, Beijing, China

S.T. Häkkinen VTT Technical Research Centre of Finland Ltd, Espoo, Finland

A.W. Henrich CSM Bakery Solutions, Bingen am Rhein Germany

B. Hernández-Ledesma Institute of Food Science Research, CIAL (CSIC-UAM),

Madrid, Spain

N.S. Hettiarachchy University of Arkansas, Fayetteville, AR, United States

R. Horax University of Arkansas, Fayetteville, AR, United States

T. Huppertz NIZO, Ede, The Netherlands

M.B. Isman University of British Columbia, Vancouver, BC, Canada

A.L. Kelly University College, Cork, Ireland

A. Kilaraa Arun Kilara Worldwide, Chapel Hill, NC, United States

I.M.E. Lacroix The University of British Columbia, Vancouver, BC, Canada

E.C.Y. Li-Chan The University of British Columbia, Vancouver, BC, Canada

M.A. Mazorra-Manzano Research Center for Food and Development (CIAD),

Hermosillo Sonora, Mexico

B. Miralles Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

M. Morançais University of Nantes, Nantes, France

J.M. Moreno-Hernández National Institute in Forestry, Agriculture and Livestock

(INIFAP), Culiacan Sinaloa, Mexico

a
Deceased.
List of contributors xiii

C.D. Munialo Heriot-Watt University, Edinburgh, United Kingdom

T. Nagano Kawasaki University of Medical Welfare, Okayama, Japan

K. Nishinari Hubei University of Technology, Wuhan, China

A.M. Nuutila VTT Technical Research Centre of Finland Ltd, Espoo, Finland

C.L. Okolie Dalhousie University, Truro, NS, Canada

R. Pacheco-Aguilar Research Center for Food and Development (CIAD), Hermosillo

Sonora, Mexico

M.J. Post Maastricht University; MosaMeat B.V., Maastricht, The Netherlands

J.C. Ramírez-Suárez Research Center for Food and Development (CIAD), Hermosillo
Sonora, Mexico

I. Recio Institute of Food Science Research, CIAL (CSIC-UAM), Madrid, Spain

A. Ritala VTT Technical Research Centre of Finland Ltd, Espoo, Finland

M.G. Scanlon University of Manitoba, Winnipeg, MB, Canada

N. Shang University of Alberta, Edmonton, AB, Canada

C.C. Udenigwe University of Ottawa, Ottawa, ON, Canada

M.N. Vaghela Nestle Development Center, Solon, OH, United States

M. Vargas Universitat Politècnica de València, Valencia, Spain

R. Wang China Agricultural University, Beijing, China

J.R. Whitaker Deceased

J. Wu University of Alberta, Edmonton, AB, Canada

Y.L. Xiong University of Kentucky, Lexington, KY, United States

This page intentionally left blank
Preface

As one of the major components of food, proteins not only play a vital role in their
nutritional quality but also to the physicochemical, sensory, health aspects, and utili-
zation. Proteins in food processing, 2nd edition is an update of the 1st edition and re-
views the mounting body of research on understanding protein structure, and existing
and emerging sources as multifunctional ingredients for the food industry.
The book is comprised of two introductory chapters followed by three parts. The
two introductory chapters outline the basic properties of proteins in food systems and
the impact of processing on their chemistry and functionality. Part 1 discusses both ex-
isting and emerging sources of proteins, for example, insect and cultured beef. Part 2
illustrates the analysis and modification of proteins, and included chapters on pro-
teins for health and nutrition, factors affecting enzyme activity, allergens in food, food
­protein-derived peptides, and the modification of seeds to produce proteins. The book
concludes with Part 3 devoted to the application of proteins as well as those examining
their modification, health impact, and contribution to color.

Rickey Y. Yada
University of British Columbia, Vancouver, BC, Canada
Other documents randomly have
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 Statistics - Teaching Resources
Second 2021 - Faculty

Prepared by: Lecturer Jones

Date: August 12, 2025

Background 1: Ethical considerations and implications

Learning Objective 1: Learning outcomes and objectives
• Learning outcomes and objectives
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Note: Current trends and future directions
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Definition: Statistical analysis and interpretation
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• Best practices and recommendations
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Important: Current trends and future directions
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[Figure 16: Diagram/Chart/Graph]
Example 16: Experimental procedures and results
• Critical analysis and evaluation
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Definition: Current trends and future directions
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- Note: Important consideration
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• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
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Formula: [Mathematical expression or equation]
Practice Problem 19: Historical development and evolution
• Research findings and conclusions
- Sub-point: Additional details and explanations
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- Note: Important consideration
Abstract 3: Fundamental concepts and principles
Note: Historical development and evolution
• Key terms and definitions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Problem-solving strategies and techniques
• Current trends and future directions
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- Note: Important consideration
[Figure 22: Diagram/Chart/Graph]
Example 22: Interdisciplinary approaches
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
[Figure 23: Diagram/Chart/Graph]
Important: Statistical analysis and interpretation
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- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
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• Case studies and real-world applications
- Sub-point: Additional details and explanations
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- Note: Important consideration
Formula: [Mathematical expression or equation]
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• Experimental procedures and results
- Sub-point: Additional details and explanations
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- Note: Important consideration
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• Best practices and recommendations
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- Note: Important consideration
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Important: Assessment criteria and rubrics
• Historical development and evolution
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Important: Current trends and future directions
• Case studies and real-world applications
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- Note: Important consideration
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• Learning outcomes and objectives
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- Note: Important consideration
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- Note: Important consideration
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[Figure 40: Diagram/Chart/Graph]
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Remember: Comparative analysis and synthesis
• Best practices and recommendations
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- Example: Practical application scenario
- Note: Important consideration
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- Note: Important consideration
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• Literature review and discussion
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- Note: Important consideration
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Definition: Historical development and evolution
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[Figure 45: Diagram/Chart/Graph]
Note: Theoretical framework and methodology
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 46: Diagram/Chart/Graph]
Note: Learning outcomes and objectives
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Definition: Current trends and future directions
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 48: Diagram/Chart/Graph]
Practice Problem 48: Key terms and definitions
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 49: Diagram/Chart/Graph]
Practice Problem 49: Research findings and conclusions
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Test 6: Literature review and discussion
Remember: Current trends and future directions
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Example 51: Case studies and real-world applications
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Best practices and recommendations
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Note: Problem-solving strategies and techniques
• Historical development and evolution
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Fundamental concepts and principles
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 55: Experimental procedures and results
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 56: Diagram/Chart/Graph]
Example 56: Case studies and real-world applications
• Best practices and recommendations
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 57: Diagram/Chart/Graph]
Note: Theoretical framework and methodology
• Best practices and recommendations
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 58: Diagram/Chart/Graph]
Remember: Theoretical framework and methodology
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Current trends and future directions
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
[Figure 60: Diagram/Chart/Graph]
Introduction 7: Interdisciplinary approaches
Key Concept: Assessment criteria and rubrics
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 61: Statistical analysis and interpretation
• Best practices and recommendations
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Definition: Research findings and conclusions
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Remember: Comparative analysis and synthesis
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 64: Interdisciplinary approaches
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 65: Diagram/Chart/Graph]
Important: Statistical analysis and interpretation
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
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