Food Protein Deterioration

INDEX Amino acid biosynthesis, feedback inhibition ........ 18 Absorption of leucine 158 Amino acid biosynthesis, Acala flour, preparation .................... 164 regulation 8 Acala flour, viscograph consistency Amino acid composition, tempera patterns ...171/, 174/ ture effects 238/ Acala flour suspensions, pH Amino acid composition of soy effects 170 protein, glucose effect 241/, 243/ Acetic anhydrides 282 Amino acid fortification of Acetylated soy proteins 289 plasteins 425 reaction rates 252/ Amino acid residues, racemization .... 422 iV-a-Acetyl-L-lysine 2521 Amino acid sequences 4 N-Acetyldehydroalanine methyl Amino acid side-chain hydro ester 2521 phobicity 278/ Acid proteases, homology 40* Amino groups, properties 202 Active trypsin, determination .... 369 a-Amylase inhibitors 21 Acylated soy proteins, digestibility .... 258/ Ang-khak 93 Acylation of food proteins 282 8-Anilinonaphthalene-1 -sulfonate 352 Aggregation 118 binding 353/ Air-classified concentrates, visco Animal proteins 290 graph consistency patterns 178/ genetic improvement 3 Air-classified product changes ... 170 Antibody-in-gel electrophoresis 151 Albumin 17 Antigenic reactivities, inhibition 147 Aldol condensations ............ 206 Antigenic specificity, loss of 151 Alkali-induced reactions, nutri Antigenicity 147 tional significance 419 Antinutritional factors 20 Alkali-treated soy protein, amino Apolar amino acids .305, 318 acid analysis 242/ Arachin .55, 59, 60/ Alkaline phosphatase(s) .................... 140 conformations of heat and liver and bone .... 147 unheated 153/ Alkylidine diamines, formation 204 a-Arachin 140 Amadori compounds, free 416 Arginine, xylose effect 244/ Amadori compounds, fructose422/ containing 222/ D-Aspartic acid Amadori products .. 220 Association-dissociation transitions .. 119 127 Amadori rearrangement(s) 213, 416 Association-type transitions Amidation, 0-lactoglobulin 40 Amines 202 Β apolar 305 availability 10 Base-catalyzed formation of dehydro biological availability .... ........... 155 alanine, mechanism 250/ covalent binding ................... 291 Behavior of proteins, predicting ...... 304 essential, obtaining 58 Binding states, effect of freezing . . . . . . 118 hydrophilic 306 Biological availability of amino limiting 5/ acids 155 overproduction 19 43 reactions with formaldehyde 207 Biological engineering of proteases .... 71 α-L-Amino acids 276 Blending 77 Amino acid analysis 361, 367/, Bound gossypol, role 321 372-375/, 376/ Bound off-flavors 38 Amino acid anion, solvation ....... 246 Bovine chymosin

Downloaded by 78.200.174.33 on June 2, 2018 | https://pubs.acs.org Publication Date: December 13, 1982 | doi: 10.1021/bk-1982-0206.ix001

A

435

Cherry; Food Protein Deterioration ACS Symposium Series; American Chemical Society: Washington, DC, 1982.

FOOD PROTEIN DETERIORATION

436 Bovine plasmin Browned food products, role of Amadori compounds

33 213


C Cacao tree,flavanoidcompounds 69/ Carbonyl-amine reaction(s) 201, 204 formation of iV-substituted glycosylamines . 210 influencingfactors 202 pH effects 204 Schiff bases 206 Carbonyl groups, properties .. ...... 203 Carboxymethyl cellulose 47 Carcinogenic nitrosamine .................. 417 Casein 291 enzymic-mediated coagulation .... 49 hydrophobic forces .. 308 treatment with glucose ..............216, 219 ^-Casein 286 Cataracts 224 Catheptic activity 35 Cellular systems, enzymecatalyzed reactions .................... 117 Cellular systems, enzymes ............ 115-118 Cereal(s) limiting amino acid . 5, 11 prolamin content 12/ prolamine fraction 17 protein solubility fractions 15/ variation of protein content 5 Cereal based diet, problems 11 Cereal grains 3 Cereal proteins, chemical mutagens .. 14 Cereal proteins, nonessential amino acid 18 Chaotropic agents 323 Chaotropic ions, effects .................... 331 Chaotropic ions, solubility effects 344 Chaotropic series 333 Cheese whey, fungal rennets 32 Cheesemaking, protein yield variation 49 Chemical engineering of proteases 40-43 Chemical latency ... 35 Chemical modification of enzymes .... 40 Chemical modification of food proteins 275-297 Chemical modification of pepstatin 44, 46/ Chemically modified food proteins, nutritive value and toxicity 295 Chemotactic peptides 35 Chicken muscle, protein quality and digestibility 156/ Chilling injury 115 Chlorogenic acid 67, 86, 88/ Chymosin ... 36 Chymotrypsin determining inhibition 371

Chymotrypsin—Continued inhibitory activities 378/ temperature dependence of extinction coefficient 122/ Chymotrypsinogen, denaturation ..... 125/ Chymotrypsinogen, temperature dependence of denaturation ...... 120 Citraconylation of soy proteins ....... 289 Clathrate hydrates, water molecule orientation 330/ Clathrate hydrates, water-water orientation 329 Collagen molecules, cross-linking ... 302 Conarachin 55, 59 Concentrates, pH effect ...................... 175/ Condensed tannins 71 Conformation, ion effect .............. 327-355 Conformation changes 118, 119 Conformational specificity, disulfide bonds 151 Consistency patterns 170 Cooked meat, compositions .............. 193/ Cooked meat loaves, amino acid compositions 194/ Cottonseed concentrates, glandless, preparation 164 Cottonseed flour ...74-86 acetylation 289 discoloration 72/, 74 heat processing 170 preparation 74 succinylation .................................. 289 glandless 163 heat-stir denaturation-texturization and -gelation 163-199 textured, compositions .............. 193/ Cottonseed protein products, compositions 166/ Cottonseed storage protein, texturized 183/ Cottonseeds, glandless 74 Covalent binding of amino acids 291 Covalent interactions 280/ Cross-linked amino acids .................. 231 Cross-linking of collagen molecules .... 302 Crystalline cellulose 189 Cultivars, high yield 7 Cyanide 57 Cysteic acid, bioavailability 410 Cysteic acid found in dry bean products 411/ Cytochrome oxidase 117 Cytochrome oxidase activity ... 116/ D Dehydroalanine chemical properties ....... double bond


266 251

437


INDEX Dehydroalanine—Continued reaction with sulfhydryl groups 253 reactivity 251 Dehydroalanine formation, steadystate assumption 262 Denaturation, low temperature 120 Denaturation temperature .... 380 Denatured metalloproteins 55 Deteriorated proteins, nutritional quality ...,409-428 Deteriorative reactions 201 Diabetes, effect on lens crystallins 224 Dideoxypepstatin 44 Diet, cereal based, problems .............. 11 Dietary protein intake 2t requirements 2t source 1, 2/, 3 Differential scanning calorimetry 380 Di-D-fructose-flysine, degradation 215/ Digestibility 155 improvement in plant proteins ... 19 Discoloration, role of Amadori compounds 213 Discoloration, role of bound gossypol 77 Discoloration of proteins 67-91 Dissociation of oligomers 118 Dissociation-unfolding type type transition 119 Disulfide bond(s) ................... 59, 307 cleavage 359 conformational specificity 151 determining extent of modi fication 392, 393 reduction 281 relative reactivities 391 Disulfide bond modification .......... 359-404 Disulfide bridges 41, 380

Ε Egg albumin, solubility 138 Egg white proteins, food product formulation 290 Egg whites 218/ Electron spin resonance, of peroxi dizing linoleate 59 Electrophilic reagent, protein environment effects 286/ Electrostatic interactions 312 free energy 336 salt effects 350 Electrostatic repulsion 350 Emulsifying activity 309, 312 Emulsifying capacity, pH effect 313 Emulsifying properties, glycosylation 317

Emulsion formation, structural factors 312 Encapsulating enzymes—See Microencapsulation Endogenous enzymes, activities 31 Endogenous proteases, controlling .... 34/ Endosperm proteins, proportions . . . . 15, 16 Engineering enzymes, recombinant DNA techniques 40 Enzyme(s) chemical modification 40 compartmentalized 31 constraining 31 inactivation 140 latent activity 33 of nitrogen assimilation 10 physical latency 36 thermal inactivation, affecting factors 145 zymogen activation 38 Enzyme activity, measurement at low temperatures 113 Enzyme activity, temperature effect .... 110 Enzyme activity at low temperatures, influences 110 Enzyme analysis, antibody-in-gel electrophoresis 151 Enzyme analysis, separation procedures 145 Enzyme behavior during freezepreservation 117 Enzyme-catalyzed reactions, extent of reaction 113 Enzyme degradation . . . . . . . . . . 101 Enzyme digestion 77, 82 Enzyme inactivity, by associationdissociation type transitions ...... I l l Enzyme inhibitors .... 359 disulfide bond modification ...... 359-404 Enzyme-substrate interactions, controlling 47, 49 Enzymes in cellular systems 115-118 Enzymes in noncellular systems .... 110-115 Enzymic activities, control 31 Enzymic degradation, control ........ 31-51 Enzymic latency , 35/ definition 33 in lysosomal particles 33 ESR—See Electron spin resonance Essential amino acids, obtaining ....... 58 Esterification, /?-lactoglobulin ............ 40 Exogenous enzymes, activities 31 Exogenous proteases, controlling ..... 34/ F Fatty acids, peroxidation rates, effect of various catalysts Fibrillar proteins, freezing


57/ Ill


438


Fibrous proteins, polypeptides 307 Fish myofibrillar protein, succinylation 290 Fish protein concentrate, succinylation 290 Flavanoid compounds in the cacao tree 69/ Flavanoid quercetin ... 67, 68/ Fluorescence spectroscopy ... 61 Fluoride ion 339 Folded polypeptide chains 307 Folded protein, free energy 327 Food processing, discoloration 71 Food protein(s) acylation 282 chemical modification .............. 275-297 chemically modified, nutritive value and toxicity ............................ 295 evaluation before modification 276 hydrophobicity ........................278/, 319/ polarity parameters 278/ reductive alkylation modification 291 Food protein structure 275-279 Formaldehyde 206 condensation reaction 207 methylation procedure .................. 208 Free Amadori compounds 416 Freeze-preservation, enzyme behavior 117 Freezing, damage to proteins ............ 129 Freezing, enzymes 111 Fructose , 210 Fructose-containing Amadori compounds 222/ Fructose-lysine 419 Fructose-tryptophan 417 Fruits, blanching 31 Functional properties .... 301 of proteins 301, 302/ Functionality emulsification effects 301-324 flavor binding effects 301-324 ion effect 327-355 Fungal rennets 32, 33 Fungi , 93 proteolytic enzymes 101 Fungi-inoculated peanut seeds 101 G

GDH—See Glutamate dehydrogenase Gel electrophoretic techniques 140 Gemdiamines, formation 204 Genetic engineering 22 of proteases 40-43 protein improvement .... .......... 22 Genetic improvement 4 Genetic manipulation, advantages . . . . 24 Genetic mechanisms, plant proteins 1-30 Germ plasm, genetic variation 4

Glanded cottonseed flours, dimethylsulfoxide treatment 82 Glanded cottonseedflours,IR spectra 82, 85/ Glandless cottonseed concentrates, preparation 164 Glandless cottonseed flours dimethylsulfoxide treatment . . . . . 82 IR spectra 82, 85/ solvent extraction 75, 76/ Glandless cottonseed proteins 163 Glandless cottonseeds 74 Globular proteins, freezing Ill Globular proteins, thermodynamic properties .............. ... 120 Glucose 210 alkali-treated soy protein, amino acid analysis 242/ Glycosylation .................................... 316 jS-Glysinin 287 Goitrogenic factor 21 Gossypol 21 bound, role .................................... 77 bound to cottonseed proteins 77 in cotton 22 in glanded cottonseeds Grinding 71 H Heat, anti-nutritional effects 155 Heat capacity 124 Heat denaturation, metabolism of proteins 135-159 Heat denaturation, structural chanes of proteins 135-159 Heat effects, trypsin inhibitory activity 386/ Heat induced protein-protein crossbridging 417, 419 Heat processing, effects 21 Heat-stir denaturation-gelation .... 163-199 Heat-stir denaturationtexturization 163-199 Heat-stir method 167 rapid, consistency changes . . . 184-196 slow, consistency changes 167-184 Heated protein, toxicology 158 Heating 71 sugars and amino acids 201 Hemeproteins 57 Hemoglobin 220 Heyns rearrangements 210-213 High-lysine cereals, performance 16 High protein-high yield cultivars, development 77 High protein-high yield genotypes, selection 8 High yield cultivars 7 Hill coefficient 339


439


INDEX Hiproly barley 16, 17 Hydration spheres, orientation of water molecules 332/ Hydrogen bonding 71 Hydrolysis of nucleoside 2'-3' cyclophosphates, rates 411 Hydrolyzable tannins 71 Hydrophilic amino acids 306 Hydrophilic character, glycosylation .............................. 316 Hydrophilic effects .. 315 Hydrophobic binding 321 Hydrophobic effects 318 Hydrophobic free energy 331 Hydrophobic interactions 119, 127, 307, 348 apolar organic ligands 323 chaotropic ions .............................. 333 definition 331 driving force .................................. 354 electrostatic repulsion effects . . . 350 structure stability 329 Hydrophobic interactions between side chains .... 328 Hydrophobicity, amino acid side chain 278/ Hydrophobicity of food proteins 319/ Hydrophobicity values ............... 320/ I

Imines, formation .............................. Immunochemical analyses, peanut proteins Inactivation of enzymes .................... Inhibitors, U V spectroscopy Insoluble proteins, succinylation Interconversions Intermolecular interactions, during heating period Ion binding by proteins ......... Ion-dipole interaction Ion-water interactions ... Ionic effects on protein solubility . . . Isopeptide bonds formation Isopeptides, formation ......................

204 147 140 361 313 19 173 295 331 331 344 419 156 135

Κ Kunitz trypsin inhibitor

20

L Labeled lysinoalanine Lactate dehydrogenases effect of low temperatures ............ heat stability 0-Lactoglobulin amidation

256 114/ 113 40

β-Lactoglobulin—Continued esterification 40 glycosylation .... 316, 317/ phosphorylation 40 β-Lactoglobulin A, concentration effects ·· 123/ Lectinless cultivars 20 Legume based diet, problems 11 Legumes limiting amino acid 5, 11 protein solubility fractions 15/ variation of protein content .... .... 5 Lens crystallins ... 224 Leucine, absorption 158 Leucine aminopeptidase 145 Lignin 67 Lima bean flour, thiol effects 398/ Lima bean flour, trypsin inhibitor activity 399/ Linoleic acid 55 subfreezing storage effects 114/ Linoleic acid hydroperoxide, interactions 58 Lipase, behavior Ill Lipase, temperature effects on hydrolysis 112/ Lipid oxidation .....................55-64 catalysts 56, 57 by nonenzymic catalysts ...... 59 Lipid peroxides 55 Lipid peroxide-protein interactions .. 57 Lipid-protein interactions 278 identification 59 Lipid-protein staining 59, 60/ Lipoxygenase .55, 56, 59 denaturation at low temperatures .. 113 Low temperature denaturation 120 Lyotropic series 333 Lysine 11,208 alkylated derivatives 208 nutritional value ... 219 sugar effects 211/ xylose effect 244/ Lysinoalanine 231 alkaline treatment 235 chemical properties 266 cross-links 256 deuterium labeling results 257 labeled 256 nephromegaly 420 stability to acid or base conditions 236/ tritium labeling method 257 xylose effect 244/ Lysinoalanine content of soy protein, dimethyl sulfoxide effect 247/ Lysinoalanine formation carbohydrates 240 concentration effect 239 dipolar, aprotic solvents 245 influence of protein concentration .. 239


440



Lysinoalanine formation—Continued inhibition 253-256 mathematical model 259 metal salt effects 244 pH effects ..... 232,251 protection of amino groups 256 pseudo first-order 260 in soybean proteins .231-268 temperature effects 235 thiol effect 254/ time effects 235,237/ Lysinoalanine residues .... 419-422 Lysinoalanine of soy protein, metal salt effects 245/ Lysosomal enzymes 35 M Maillard products 220 inhibitory effects ............. 219,220 Maillard reaction 416 antioxidants 216 beneficial aspects .... 213 bready-aroma compounds 217/ brown products .................... 201 caramel-aroma compounds ............ 217/ chemistry ....................... 209-213 controlling 225 deleterious aspects 213 of egg-white proteins and glucose .. 216 evolutionary significance ................ 224 mutagenicity and toxicity 219 nutritional aspects 216, 221 / nutritional changes 416 prevention 201-226 steps 202 Malate dehydrogenase 145 Malnutrition 1 Malonaldehyde 61 MDH—See Malate dehydrogenase Meat, tenderization 31 Meat loaves cooked, amino acid compositions .. 194/ with storage proteins ...... 191/ with storage proteins and cottonseed oils 192/ with storage protein isolate .195/, 197/, 198 with texturized storage protein isolate 189, 196 Meat tenderization, lysosmal latency 34 Membrane damage 117 Mercaptioamino acids, reaction rates 252/ Metalloproteins 57, 59 Methionine . .11, 291 bioavailability 410 Methionine found in dry bean products 411/ Methionine sulfoxide, protein-bound .. 410

Methylation 208 Michaelis constant, temperature dependence 114/ Microencapsulation 36 Microwave processing, effects 155 Milk, rennet clotting time 47 Milking, proteolytic activity ........ 33 Miso ' 93 Modification of food proteins, chemical ..........275-297 Molecular changes in proteins, low temperature effects 118 Multiple enzyme analysis 145 Muscle to meat, conversion .... 31 Muscle tissue, lysosomal latency 34 Mutagenic compounds 417 Mutagenicity of Maillard products, toxicities 219 Myosin, succinylation 290

Ν Natural protease inhibitors .. 43 Nephrocytomegaly 420 Neutral salt, effect, 2-nonanone . 343/ Nitrate reductase reaction 8 Nitrogen assimilation 8, 9/ Nitrogen equilibrium, maintenance .... 1 Nitrogen fertilization, late application 7 binding isotherms 336 effects of neutral salt 343/ solubility .. 340/ Nitrogen-heterocyclic compounds .... 216 2-Nonanone-bovine serum albumin, binding system ... 342 Noncellular enzyme activity, temperature dependence Ill Noncellular systems, enzymes 110-115 Noncovalent interactions 280/, 293 Nonenzymic catalysts 59 Nonessential amino acid, replacement 18 Nonstorage protein, viscograph consistency patterns 180/ Nonstorage protein isolate, pH effects during heating 177 Nonstorage protein isolates, preparation 164 Nucleophilicity 280 Nucleoside 2'-3' cyclophosphates, hydrolysis, rates 41/ Nutritional quality 409-428 Ο Oats Objectionable odors Off-flavors bound Oil Red Ο stain

.........


14 58 58 321 59, 60/

441

INDEX

Plant proteins—Continued functionality improvement 19 genetic solution 4 limitations 11 problems 4 Plasteins, amino acid fortification 425 Plasteins, nutritional quality 427 Plasteins from combined protein hydrolyzates 426 Plasteins from protein hydrolyzates .. 424 Plastein(s), synthesis 424 Ρ Polar amino groups 306 59 Peanut(s) 55 Polyacrylamide gel electrophoresis .... ..... 18 heat treatment 136 Polypeptide, structural genes proteins 55 Polypeptide chains, folded ................ 307 Polypeptide interactions 305 Peanut butter, peroxidation rates 305 of fatty acids 57/ Polypeptide structure Polypeptidyl enzyme insertion 43 Peanut cotyledons, malate 34 dehydrogenase 145 Polyunsaturated fatty acids Porcine pepsin 38 Peanut flours 71 Peanut lipoxygenase 56 Positively charged proteins, preparation 38 Peanut protein hydrolysis .... 94 Prevention, Maillard reaction 201-226 Peanut proteins, immunoelectro410-414 phoretic profile 147 Processing, detrimental effects 11 Peanut proteins, solubility changes .... 136 Prolamines 307 contamination .......... ........... 94 Proline residues Protease(s) essential amino acids 101 acid, homology 40/ fungi-inoculated 101 biological engineering 43 UV circular dichroic spectra 138 engineering ...40-43 wet-heated, characterization . 140 Protease inhibitors Peanut seed proteins, moist-heat examination 369 processing ... 143 inactivation 359 Pepsin, inhibition 44, 45/, 47 natural 43 Pepsinogen, activation peptide 38 synthetic 43 Pepstatin .......... 43 chemical modification 44,46/ Protein controlling enzymic degradation 31-51 structure 44 discoloration by phenolic Pepstatin analogs 43 compounds 67-91 Pepstatin-like peptides 43 film formation 309 Peptide, inhibitors, synthetic ............ 47 functional properties 301 Peptide linkage ........ 71 gel electrophoresis 97 Peroxidation rates of fatty acids, heated, toxicology 158 effect of various cataysts ............ 57/ inherent molecular properties . . . 303 Phaseolus vulgaris ....... ................ 158 interaction with phenolic Phenolic compounds, interactions compounds 71 with proteins .......... 71 ion binding by 295 Phenolic compounds, structure 67, 68/ positively charged, preparation . . . 38 Phenols, hydrogen bonding 71 reactivity with reagents 281/ Phosphate cross-linkages .................. 276 reductive alkylation 208 Phosphophenol pyruvate carboxylase 117 structural changes following Phosphorylation, beta-lactoglobulin .. 40 heat denaturation ............. 135-159 Physical latency 36 Physicochemical properties, treatment with formaldehyde 207 defining . 304 Protein-based emulsions, formation Phytohemagglutinins 20 and stability 311 Plant genetics, basic information ........ 3 Protein behavior at low Plant proteins 3 temperatures 109-129 availability improvement 19 experimental difficulties 110 digestibility improvement ......... 19 Protein body membranes, airDNA technology applications 23 classified product changes 173


Oilseed proteins effects of lipid oxidation 55-64 quality 58 Oilseeds, fungi growth ................. 104 Oligomeric proteins, dissociation 124 Oligomers, dissociation 118 Ontjom 93 Ovotransferrin 216 Oxygen-heterocyclic compounds 216




442 Protein-bound methionine sulfoxide .. 410 Protein conformation, lyotropic effect 336 Protein conformation and functionality, ion effect .327-355 Protein content heritability 5 variation 5/ yield 6 Protein content and yield, negative correlation ... 6 Protein deterioration, heat processing 21 Protein-disulfide bond, basecatalyzed tranformation ....... 248/ Protein functionality, heat effects 138 Protein functionality, noncovalent and covalent interactions .... 280/ Protein hydrolyzates, plasteins 424, 426 Protein interactions 119 Protein ligand-binding system ............ 341 Protein-ligand interactions, flavor binding ..... ... 320-323 Protein metabolism following heat denaturation 135-159 Protein molecule, electron-rich centers 279 Protein polypeptides, heterogeneity .. 18 Protein properties, plant proteins .... 1-30 Protein-protein cross-bridgings, heat induced 417, 419 Protein quality improvement 11-19 increasing yield and protein content 12 positive correlation ........................ 16 Protein quantity genetic manipulation 10 improvement 5—11 Protein salts ................... 294 Protein solubility heat denaturation effects 136 ionic effects 344 lipid peroxidation effect 64/ Protein solubility fractions, cereals .... 15/ Protein solubility fractions, legumes .. 15/ Protein structure amino acid effects 305 conformation changes 118 emulsification effects 301-324 flavor binding effects .301-324 influencing factors .... 305 low temperature effects ... 118 mechanism of salt effects .......... 354 stabilization 307 active forces 309 by noncovalent forces ................ 308 unfolding 127 Protein structure stability electrostatic interactions 328

Protein structure stability—Continued hydrogen bonds hydrophobic interactions 328, Protein-sugar interaction Protein synthesis rate-limiting factor ....... Protein synthesizing machinery Proteolysis Proteolytic activity, control ................ Proteolytic cathepsins Proteolytic digestion assay Proteolytic enzymes, fungi

328 329 216 8 8 8 379/ 31 33 371 101

Q Quinones

74 R

Racemization of amino acid residues 422 Raffinose 189 Rancidity, lipid-protein interactions effect 58 Rapeseed 21 Rapid heat-stir method 167 Rapid heat-stir processing, consistency changes 184-196 Raw meat, amino acid compositions .. 194/ Raw meat, compositions 193/ Raw peanuts,fluorescencespectra .61, 63/ Reducing agents 208 Reductive alkylation 208 Reductive alkylation modification of food proteins 291 Reductive S-pyridylethylation 362/, 380-392 Reductive S-quinolylethylation 392-403 protein disulfide bond 382/ Rice 14 Roasted peanuts, denaturation ...... 59 Rutin ................67,70/ S Salt effects Salt-soluble proteins, lipid peroxidation effects Salting-in effects solubility Salting-out constant Salting-out effects Salts Scatchard plots Schiff bases reduction Secondary structure Seed storage proteins


334 61 315, 335 349/ ...334, 346 335 314 338/ 206 207 314 12 12

443


INDEX Seed deterioration, enhancement 93 Seed morphology, changes 11 Seed protein deterioration, by storage fungi 93-106 Seed proteins 14 improvement of quality 14 Sesame, content 58 Shoyu 93 Slow heat-stir processing concentrate changes .... 177 consistency changes .167-184 isolate changes 177 pH effect 170, 175/ processing effects 170 Sodium chloride 315 Sodium salt effect on soybean protein, solubility 351/ Soil nitrogen 7 Solubility 309 chaotropic ions ..... 344 ionic effects 344 neutral salt effects .....334,335 salt effects 346 salting-in effects 349/ Solubility properties, moist heat effects 136 Soluble starch 189 Soy flour N-acetyl-L-cysteine effects ............ 395/ pH effects 395i thiol effects 394/ Soy protein 291 See also Soybean protein acylated, digestibility 258/ alkali-treated, amino acid analysis 242/ amino acid composition, glucose effect .241/, 243/ amino acid degradation ....... 232 citraconylation 289 digestibility 258/ ligand binding 322 lysinoalanine, metal salt effects 245/ lysinoalanine content, dimethyl sulfoxide effect . . . . . 247/ pH effects on amino acid composition .233/, 234/ succinylated 322 temperature effects 238/ Soy protein heating 322 Soy protein isolates 287 Soybean(s) 55 cysteic acid 415/ methionine 415/ protein content 6 Soybean flours 71 Soybean lipoxygenase 56 Soybean protein 287, 414 See also Soy protein heat effects 143

Soybean protein—Continued lysinoalanine formation 231-268 solubility, effects of sodium salt .... 351/ Soybean trypsin inhibitor 33 inactivation 361 Storage protein(s) amino acid compositions 194/ nonstorage protein effects 185/ in presence of fungi 104 rapid heating 188/ texturization .181, 183/ various effects 187/ viscograph consistency patterns .... 183/ Storage protein isolate dry and rehydrated 190/ meat loaves from .189, 196 preparation 164 rapid heat-stir processing 189 texturization .... 184 Structural alterations, analysis 380 Structure stability electrostatic interactions 328 hydrogen bonds 328 hydrophobic interactions 328, 329 N-Substituted glycosylamines, formation 210 Succinic anhydrides 282 Succinylated soy protein 322 Succinylated yeast proteins, emulsifying activity 312 Succinylation 314 of yeast protein, single-cell protein 291 Sudan stains 59 Sugar, reaction with amine 214/ Sugar-protein interactions 216 Sulfhydryl-disulfide interchange ....... 400 pathways 400/ Sulfhydryl groups 253 Sulfhydryl protease papain 35 Sulfhydryl reducing agents 57 Sulfur amino acids 409-415 Sunflower protein 421 heat treatment 422 Sunflower seed flour .86-89 Surface properties 309 Synthetic peptide inhibitors 47 Synthetic protease inhibitors 43

Τ Tannins 71 Tempeh 93 Temperature effects, trypsin 402/ Tenderizing, lysosomal effects 34 Terpenoid gossypol .67, 68/ Tertiary structure 310, 314 Textured protein products 181 Texturization, in extrusion process .. 181 Texturization processes, salts 164




444

UV spectra, heat changes 151 Texturized cottonseed storage protein 183/ UV spectra of trypsin inhibitors ....... 363/ Thermal inactivation of enzymes, affecting factors 145 V Thiazolidine 417 Vegetable proteins 289 Thin layer chromatography, single 31 phase system 61 Vegetables, blanching Thiols 393 Viscograph, rotating sample cup ..... 165 Thixotropic properties 177 Viscograph consistency patterns, flour suspensions 168/, 169/, 171/ Tofu 308 34 Toxic factors 20 Vitamin A in excess, effects 34 Transimination ....... 206 Vitamin Ε deficiency, effects Trapping agents 36 Trypsin W active, determination 369 119 inhibition 47 Water interactions, free energy inhibitory activities 378/ Water molecules, hydration spheres orientation ......... 332/ Trypsin digestibility 371 Water molecules, orientation 330/ Trypsin digestion, Af-acetyl-Lcysteine effects 402/ Water structure, anion effects .......... 333/ Trypsin digestion, temperature effects 402/ Trypsin inhibitor activity Y Ν-acetyï-L-cysteine effects 386/, 402/ estimation 369 Yeast protein, succinylation of yeast protein 291 heat effects 386/ temperature effects 402/ Yeast proteins, succinylated, emulsifying activity 312 Trypsin inhibitors, UV spectra 363/ Tryptophan 291

Ζ

U Unfolded forms heat capacity Unfolding

120 124 127

Zymogen, activation peptides ............ Zymogen, activation rate Zymogen activation control


43 38 38 38

Food Protein Deterioration

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