New Protein Foods

Seed Storage Proteins

Aaron M. Altschul, Harold L. Wilcke

• Publisher: Academic Press
• Year: 2013
• Print ISBN:
  9780120548057
• eBook ISBN:
  9781483215976
• Topic: Technology & Engineering
• Subtopic: Biology
• Index: Technology & Engineering

New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for applications of genetic engineering technology to soybeans. The physicochemical and functional properties of oilseed proteins, with emphasis on soy proteins; the chemical and enzymatic modification of plant proteins; and the nutritional characteristics of oilseed proteins are also considered. The book further demonstrates articles on the processes of manufacturing isolated soy protein; the characteristics of isolates; nutritional, the physical, and functional properties; and the major applications of isolated soy proteins. The text concludes by including articles on the production, physicochemical properties, and nutritional aspects of rapeseed, ground nuts, sunflower seeds, and sesame proteins. Nutritionists, horticulturists, agriculturists, agronomists, food technologists, and people involved in related manufacturing companies will find the book invaluable.

Table of contents

• Front Cover
• Seed Storage Proteins
• Copyright Page
• Table of Contents
• Contributors
• Preface
• Contents of Previous Volumes
• Chapter 1. The Chemistry and Biology of the Seed Storage Proteins
• Chapter 2. Structure of Soy Proteins
• Chapter 3. Relationships of Genetic Engineering to Conventional Genetic Technology and Plant Breeding
• Chapter 4. Potentials for Applications of Genetic Engineering Technology to Soybeans
• Chapter 5. Physicochemical and Functional Properties of Oilseed Proteins with Emphasis on Soy Proteins
• Chapter 6. Chemical and Enzymatic Modification of Plant Proteins
• Chapter 7. Nutritional Characteristics of Oilseed Proteins
• Chapter 8. Isolated Soy Protein
• Chapter 9. Soy Protein Concentrate
• Chapter 10. Rapeseed
• Chapter 11. Peanuts (Groundnuts)
• Chapter 12. Sunflower Seed Protein
• Chapter 13. The Physical Characteristics and Functional Properties of Sesame Proteins
• Index