Functionality of Food Proteins:Mechanisms, Modifications, Methods of Assessment and Applications

Wanasundara, Janitha P

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Book Information
Edition:	1st
Publisher:	Academic Press, Incorporated
ISBN:	0-323-91721-6 (0323917216)
ISBN-13:	978-0-323-91721-6 (9780323917216)
Binding:	Softcover
Copyright:	2024
Weight:	0.00 Lbs.
Pages:	500
Subject Class:	NUT (Nutrition)
Remarks:	This Title is Not Yet Published, Scheduled to Release 07/01/24
Return Policy:	Returns accepted up to 90 days provided no other recalls or return restrictions apply.

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Abstract:

Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments in understanding of their functionality at the molecular and ingredient level and in food applications. The book discusses insights into the biological, chemical, and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement in various food applications. With the current market demand for protein ingredients, several lesser known sources are now being utilized to develop new protein ingredients and products. These new proteins are intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. The chapters in this book provide knowledge that describes the properties of proteins and their functionality in food products. In-depth description of the properties, assessment and improvements for specific functions and applications will be provided. The book explains the characteristics of plant-proteins that make them suitable ingredients for various food products. Functionality of Proteins is a valuable resource for those researching alternative protein sources, creating new protein ingredients and products, or assessing consumer acceptability. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described

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