Food Protein Chemistry

Author: Guan Binlin, Hong Wang, Guangce Wang
Publisher:
Publish Date: 2005-05-01
Features: Introduction This book systematically describes the structure and function of proteins, the composition and nutrition of proteins, as well as the relationship between protein processing and food quality from the perspectives of biological science and food engineering. It organically integrates protein research methods, detection techniques, theoretical research findings, and protein processing technologies. During the writing process, it reflects the latest advancements and research techniques in the field of protein research, aiming to provide readers with a systematic textbook on food protein chemistry. The book primarily introduces the fundamental principles, research methods, and techniques of protein separation and purification, as well as analysis; the relationship between protein structure and function; the relationship between enzyme catalytic activity and function; protein nutrition, and food protein processing techniques. The book is divided into fourteen chapters, mainly including Introduction, Amino Acid Chemistry, Protein Separation, Purification, and Identification, Determination of Primary Structure of Proteins, Conformation of Protein Molecules, Techniques and Methods for Studying Protein Conformation, Relationship Between Protein Conformation and Function, Structure and Function of Enzyme Molecules, Protein Expression and Modification, Overview of Protein Engineering, as well as Muscle Proteins, Protein Raw Materials and Their Processing Characteristics, Food Protein Processing Chemistry, and Protein Nutritional Value. The appendix should provide commonly used data related to protein research. This book can serve as a textbook for courses on "Food Protein Chemistry" in majors such as Food Engineering, Agricultural and sideline product processing, Biotechnology, Nutrition, and Biochemistry. It can also be used as a reference book for professionals engaged in the food industry, nutrition research, and protein chemistry research.
Table of Contents
Chapter 1 Introduction
Chapter 2 Amino Acid Chemistry
Section Amino Acids Comprising Proteins
Section Stereochemistry of Amino Acids
Section Acid-Base Properties of Amino Acids
Section Chemical Reactions of Amino Acids
Section Separation and Preparation of Amino Acids
Chapter 3 Protein Separation, Purification, and Identification
Section Steps in Protein Separation and Purification
Section Selection and Pretreatment of Protein Materials
Section Fractional Separation Techniques of Proteins
Section Precipitation Techniques for Proteins
Section Membrane Separation Techniques for Proteins
Section Column Chromatography Separation Techniques for Proteins
Section Electrophoresis Techniques for Proteins
Section Crystallization Techniques for Proteins
Section Design of Experimental Schemes for Protein Separation and Purification
Section Determination of Molecular Weight of Proteins
Chapter 4 Determination of Primary Structure of Proteins
Section Strategic Principles for Determining Primary Structure
Section General Methods and Steps for Amino Acid Sequence Determination
Section Amino Acid Composition Analysis
Section Disruption of Disulfide Bonds
Section Protein Lysis
Section Determination of Terminal Amino Acid Residues
Section Amino Acid Sequence Determination of Peptide Chains
Chapter 5 Conformation of Protein Molecules
Section Levels of Protein Structure
Section Forces Stabilizing Protein Conformation
Section Secondary Structure of Proteins
Section Tertiary Structure and Structural Domains of Proteins
Section Quaternary Structure and Protein Assemblies
Chapter 6 Techniques and Methods for Studying Protein Conformation
Chapter 7 Relationship Between Protein Conformation and Function
Section Relationship Between Protein Structure and Function
Section Protein Conformational Diseases and Their Treatment
Section Research Progress on Allergens
Chapter 8 Structure and Function of Enzyme Molecules
Section Structural Basis of Enzyme Catalytic Activity
Section Enzyme Reaction Pathways and Mechanisms
Section Enzyme Specificity and Mechanism of Action
Section Catalytic Mechanism of Enzymes
Chapter 9 Protein Expression and Modification
Section Overview of Components in Protein Biosynthesis
Section Protein Biosynthesis in Prokaryotes
Section Protein Biosynthesis in Eukaryotes
Section Post-Translational Processing and Modification of Proteins
Section Chemical Modification of Protein Side Chain Groups
Chapter 10 Overview of Protein Engineering
Section Biotechnology
Section Overview of Protein Engineering
Section Molecular Design of Proteins
Chapter 11 Muscle Proteins
Section Structure and Composition of Muscle Proteins
Section Physiological and Biochemical Changes in Post-Mortem Muscle
Section Impact of Post-Mortem Chemical Changes on Meat Quality
Section Changes in Meat During Food Processing
Section Analytical Methods for Muscle Chemical Composition
Chapter 12 Protein Raw Materials and Their Processing Characteristics
Section Collagen Proteins
Section Milk Proteins
Section Soybean Proteins
Chapter 13 Food Protein Processing Chemistry
Section Functional Properties of Proteins
Section Denaturation of Proteins
Section Proteins and Flavor
Chapter 14 Nutritional Value of Proteins
Section Digestion and Absorption of Proteins
Section Metabolism and Synthesis of Amino Acids
Section Human Demand for Proteins and Amino Acids
Section Improvement of Protein Nutritional Quality and Protein Complementation