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Preface It is often unclear when a new area of science and/or technology begins. But it is reasonably clear that the study of food functionality is of recent origin, begin ning about the mid 1960s. This is about the time that biological functions o f proteins as enzymes, hormones, transmitters, etc. began to be explored. How ever, it was in the 1980s before biochemistry textbooks began to divide proteins for discussion into their biological functional contributions. In 1979, Pour-El (7) edited an A C S Symposium Series volume entitled Functional and Protein Structure in which he and the 12 chapter authors began to lay the foundation for future directions and advances in this field. In 1976, Pour-El (2) defined func tionality as "any property of a substance, besides its nutritional ones, that affects its utilization." Although not inherent in the definition, much of the subsequent research on food functionality was focused on proteins, leaving aside the contri butions of lipids and carbohydrates. Some might question also whether the nu tritional properties should not be included in the definition. From the beginning of food functionality studies separate pathways, in cluding instrumentation and methodology, developed between those investigat ing functionality of food systems and those investigating functionality of iso lated component systems. Both approaches, the empirical and the model, have contributed to a better understanding of the factors that contribute to the func tional quality o f foods. It is clear that we must first understand the chemical and physical properties of the principal functional components o f foods in order to maximize their utilization in foods. In the case of proteins, for example, it has been shown repeatedly that the amino acid sequence, and post-translational modification of that sequence, markedly affect the food functionality properties, just as the biological properties are affected. In 1991, Kato (J) demonstrated the significance of macromolecular interaction and protein stability on functional properties of food proteins, raising the possibility that selected proteins could be tailored genetically to provide required functionality. The same has recently been demonstrated for lipids, either by genetic engineering or by selective crys tallization (4). A recent publication edited by Parris et al. (5) provides numerous examples for the importance of this approach, including chemical, enzymatic and genetic modifications of proteins (6-10). We hope that the current book will add to this knowledge. Some other areas o f food functionality have not advanced quite so rapidly as those above. These include common methods and conditions for determining functionality so that results can be compared among researchers; general under standing of fundamental principles that determine food functionality not only by scientists and teachers but also those who apply the technology either through ix Whitaker et al.; Functional Properties of Proteins and Lipids ACS Symposium Series; American Chemical Society: Washington, DC, 1998.
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ingredient manufacture or in consumable products. Kolar et al. (77) have shown that commercial spray-dried soy protein isolates can differ markedly i n func tional properties, something most users of the products do not know about. This book brings the subject of food functionality up to date, based on cur rent research o f leading scientists in Canada, Mexico, and the United States, and their associates around the world. Much of the research reported is that o f the individual authors and is primary data. The book is divided into four sections. The first section—four chapters on fundamental properties and instrumentation methods—deals with targeted re search and predictions o f the relationships o f molecular properties o f food in gredients to their functional properties and behavior in foods. The second sec tion—three chapters, plant protein functionalities—discusses production o f high-protein flours for use as milk substitutes and the functional properties o f soy protein, and the effect of acylation on modifying the functional properties of fax proteins. The third section—seven chapters, animal protein functionalities—de scribes the structure-functional relationships o f milk and whey proteins and o f meat proteins. A l l the chapters relate fundamental properties o f the proteins to their use in foods or as coatings for foods. Chapter 13 addresses the industrial uses o f whey protein concentrates and isolates, noting numerous factors that af fect their functionalities in foods. The fourth section—three chapters, fat and oil functionality; physiological functionality—is not found in most books on functionality. The mouthfeel o f fats and oils, and their incorporation of flavor constituents are very important in food selection, as for example, the "marbling" of a prime rib steak over that o f a less quality one. The last chapter on physiological functionality of food compo nents should be valuable for all readers of this book, including nutritionists. This book, because of its unique blend of fundamental and applied aspects of food ingredient functionality, should be attractive to a wide range of food sci entists, food technologists, and industrial persons.
Literature Cited 1. Functionality and Protein Structure; Pour-El, A., Ed.; ACS Symposium Series 92; American Chemistry Society: Washington, DC, 1979; 243 pp. 2. Pour-El, A. In World Soybean Research; Hill, L. D., Ed.; Interstate: 1976; pp 918-948. 3. Kato, A. In Interactions of Food Proteins; Parris N.; Barford, R., Eds.; ACS Symposium Series 454; American Chemical Society: Washington, DC, 1991; pp 13-24. 4. German, J. B.; Dillard, C. J. Food Technol. 1998, 52(2), 33-34, 36-38. 5. Macromolecular Interactions in Food Technology; Parris, N.; Kato, A.; Creamer, L. K.; Pearce, J., Eds.; ACS Symposium Series 650; American Chemical Society: Washington, DC, 1996; 304 pp.
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6. Vojdani, F.; Whitaker, J. R. In Macromolecular Interactions in Food Technology; Parris, N.; Kato, A.; Creamer, L. K.; Pearce, J., Eds.; ACS Symposium Series 650; American Chemical Society: Washington, DC, 1996; pp 210-229. 7. Aoki, T. In Macromolecular Interactions in Food Technology; Parris, N.; Kato, A., Creamer, L. K.; Pearce, J., Eds.; ACS Symposium Series 650; American Chemical Society: Washington, DC, 1996; pp 230-242. 8. Kato, A.; Nakamura, S.; Takasaki, H.; Maki, S. In Macromolecular Interactions in Food Technology; Parris, N.; Kato, A.; Creamer, L. K.; Pearce, J., Eds.; ACS Symposium Series 650; American Chemical Society: Washington DC, 1996; pp 243-256. 9. Sequro, K.; Nio, N.; Motoki, M. In Macromolecular Interactions in Food Technology; Parris, N.; Kato, A.; Creamer, L. K.; Pearce, J., Eds.; ACS Symposium Series 650; American Chemical Society: Washington, DC, 1996; pp 271-280. 10. Hill, J. P.; Boland, M. J.; Creamer, L. K.; Anema, S. G.; Otter, D. E.; Paterson, G. R.; Lowe, R.; Motion, R. L.; Thresher, W. C. In Macromolecular Interactions in Food Technology; Parris, N.; Kato, A.; Creamer, L. K.; Pearce, J., Eds.; ACS Symposium Series 650; American Chemical Society: Washington, DC, 1996; pp 281-294. 11. Kolar, C. W.; Richert, S. H.; Decker, C. D.; Steinke, F. H.; Vander Zanden, R. J. In New Protein Foods; Vol. 5. Seed Storage Proteins; Altschul, A. M ; Wilcke, H. L., Eds.; Academic: Orlando, FL, 1985; pp 259-299. JOHNR .
WHITAKER
Department of Food Science and Technology University of California Davis, C A 95616 FEREIDOON SHAHIDI Department of Biochemistry Memorial University of Newfoundland St. John's, Newfoundland A1B 3X9, Canada AGUSTIN LOPEZ MUNGUIA Instituto de Biotechnologia U N A M Cuernavaca, Morelos 62250, Mexico RICKEY Y. YADA Department of Food Science University of Guelph Guelph, Ontario N1G 2W1, Canada GLENN FULLER U.S. Department of Agriculture/ARS Western Regional Research Center Albany, C A 94710
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