Table Of Content

Biochemistry of Foods Third Edition This page intentionally left blank Biochemistry of Foods Third Edition Edited by N. A. Michael Eskin and Fereidoon Shahidi AMSTERDAMlBOSTONlHEIDELBERGlLONDONlNEWYORKlOXFORDlPARIS SANDIEGOlSANFRANCISCOlSINGAPORElSYDNEYlTOKYO AcademicPressisanImprintofElsevier AcademicPressisanimprintofElsevier 32JamestownRoad,LondonNW17BY,UK 225WymanStreet,Waltham,MA02451,USA 525BStreet,Suite1800,SanDiego,CA92101-4495,USA Firstedition1971 Secondedition1990 Thirdedition2013 Copyright(cid:1)2013ElsevierInc.Allrightsreserved Nopartofthispublicationmaybereproduced,storedinaretrievalsystemortransmittedinanyformorbyanymeanselectronic, mechanical,photocopying,recordingorotherwisewithoutthepriorwrittenpermissionofthepublisher PermissionsmaybesoughtdirectlyfromElsevier’sScience&TechnologyRightsDepartmentinOxford,UK:phone+44(0) 1865843830;fax+44(0)1865853333;email:[email protected],visittheScienceandTechnologyBooks websiteatwww.elsevierdirect.com/rightsforfurtherinformation Notice Noresponsibilityisassumedbythepublisherforanyinjuryand/ordamagetopersonsorpropertyasamatterofproductsliability, negligenceorotherwise,orfromanyuseoroperationofanymethods,products,instructionsorideascontainedinthematerial herein.Becauseofrapidadvancesinthemedicalsciences,inparticular,independentverificationofdiagnosesanddrugdosages shouldbemade BritishLibraryCataloguing-in-PublicationData AcataloguerecordforthisbookisavailablefromtheBritishLibrary LibraryofCongressCataloging-in-PublicationData AcatalogrecordforthisbookisavailablefromtheLibraryofCongress ISBN:978-0-12-242352-9 ForinformationonallAcademicPresspublications visitourwebsiteatwww.elsevierdirect.com TypesetbyTNQBooksandJournals PrintedandboundinUnitedStatesofAmerica 12131415 10987654321 Wewould like to dedicate this book to: Dr. H. Michael Henderson, a dear friend and colleaguewith whom one of us (Michael Eskin) wrote the first edition of BIOCHEMISTRYOF FOODS in 1971, who passed away in 2009. This page intentionally left blank Contents Preface xv V. StorageofGrains 22 ListofContributors xvii A. Respiration 22 1. EffectofMoistureContent 22 2. EffectofTemperature 23 B. ProlongedStorageofGrains Part I andFlour 23 Biochemical Changes in Raw Foods PartII:Legumes 24 I. Introduction 24 1. Cereals and Legumes 3 II. LegumeSeedStructure 24 III. LegumeSeedComposition 24 KequanZhou,MargaretSlavin, A. ProximateComposition 24 HermanLutterodt,MonicaWhent, B. Protein 26 N.A.MichaelEskinandLiangliYu 1. NitrogenFixation 26 PartI:Cereals 4 2. Classification 27 I. Introduction 4 3. ProteinStructureandProperties 27 II. CerealGrainStructure 4 4. ProteinQuality 29 III. CerealGrainComposition 5 C. Carbohydrates 29 A. Amyloplasts 6 1. Overview 29 B. TheStarchGranule 6 2. InsolubleCarbohydrate 30 C. BiosynthesisofStarch 7 3. SolubleCarbohydrate 32 D. SucroseStarchConversionin 4. Conclusion 33 DevelopingGrains 7 D. Lipids 34 E. StarchSynthesis 10 E. OtherComponentsofInterest 34 F. StarchSynthesis:Amylopectin 10 1. EnzymeInhibitors 34 G. ProteinBodies 11 2. Lectins 35 H. OriginofProteinBodies 11 3. Lipoxygenase 36 I. ClassificationofPlantProteins 12 IV. EffectsofGermination 36 J. Prolamins 13 A. Carbohydrates 36 K. ProteinSynthesis 14 B. Lipids 36 L. Lipids 15 C. Proteins 37 IV. GerminationofCereals 16 D. VitaminsandMinerals 37 A. MobilizationofCerealStarchesby E. Anti-NutritionalFactors 38 a-Amylase 16 1. TrypsinInhibitorActivity 38 B. Biosynthesisofa-Amylaseduring 2. PhyticAcid 38 Germination 16 F. NutraceuticalComponents 38 C. a-AmylaseActivityinGerminated G. EstheticFoodQuality 39 Cereals 18 V. EffectsofFermentation 39 D. EffectofGerminationonFlourQuality 18 VI. Storage 40 E. TreatmentofSproutedGrain:Reduction A. Respiration,Moisture,and ofa-Amylase 18 Temperature 40 F. MobilizationofProteinsduring B. SeedAgingandFoodQuality 40 Germination 19 C. EffectonIsoflavones 41 G. LipidMobilizationduringGermination 20 References 41 vii viii Contents 2. Fruits and Vegetables 49 C. NewDevelopmentsinPostharvest Storage 108 N.A.MichaelEskinandErnstHoehn References 109 I. Introduction 49 II. Respiration 50 3. Meat and Fish 127 A. Fruits 50 B. Vegetables 52 N.A.MichaelEskin,MichelAlianiand FereidoonShahidi 1. ControloftheClimactericRise 53 2. EnzymaticControl 54 I. Introduction 128 III. InitiationofRipening 55 II. TheNatureofMuscle 129 IV. BiosynthesisofEthylene 57 A. Structure 129 A. MethionineasaPrecursorofEthylene 59 B. Cytoskeleton 130 1. TheYangCycle,Recyclingof 1. GapFilaments 130 Methionine 59 2. IntermediateFilaments 131 2. MethionineandEthylene C. ConnectiveTissue 131 Biosynthesis 59 1. Collagen 131 B. RegulationofEthyleneinRipening III. ContractionofMuscle 134 Fruits 62 A. RegulationofMuscleContraction: 1. ACCSynthaseandACCOxidase 62 TroponinandTropomyosin 135 2. Cyanide 63 B. MechanismofTropomyosinAction 136 3. OrganicAcids 63 C. ATPandtheLohmannReaction 136 4. LipidPeroxidation:Lipoxygenase 63 D. FishMuscleContraction 137 5. Galactose 65 IV. ConversionofMuscletoMeatand V. ColorChanges 65 EdibleFish 138 A. ChlorophyllChangesduringRipening 66 A. ATPandPostmortemChanges 139 B. ChlorophyllBiosynthesis 66 B. PostmortemMetabolismofATP 141 1. Phase1:GlutamatetoChlorophylla 66 C. AdenosineNucleotidesand 2. Phase2:TheChlorophyllCycle 71 ProteinDenaturation 145 C. RegulationofChlorophyll D. PostmortemGlycolysis 146 Biosynthesis 71 E. PostmortempH 147 D. MechanismofChlorophyll F. Time-CourseofPostmortem Degradation 71 Glycolysis 149 1. ChlorophyllDegradation:Processing G. EffectofTemperatureonPostmortem andStorage 73 Glycolysis:ColdShortening 149 E. Carotenoids 75 H. EffectofElectricalStimulationon 1. CarotenoidChangesduringRipening 80 PostmortemGlycolysisand 2. CarotenoidDegradation:Processing Tenderness 151 andStorage 83 I. PrerigorPressurization 152 F. Anthocyanins 84 J. GlycolyticEnzymes 152 1. BiosynthesisofAnthocyanins 85 K. PaleSoftExudativeandDarkFirmDry 2. Anthocyanins:EffectofProcessing 87 Conditions 153 VI. Texture 89 1. PSE 153 A. CellWall 89 2. DFD 154 1. CellWallConstituents 89 L. PostmortemChangesinMeatand 2. CellWallDegradation 92 FishProteins 154 VII. Flavor 99 1. Water-HoldingCapacity 154 A. Aroma 99 2. ProteomicsandWater-Holding 1. Aldehydes,Alcohols,andEsters 100 Capacity 156 B. Taste 103 M. PostrigorTenderness 156 1. StarcheSugarConversion 104 N. MechanismofPostrigorTenderization 156 2. OrganicAcids 105 1. Calcium-ActivatedFactor:The VIII. Storage 106 CalpainFamily 157 A. ColdStorage 107 2. Calpastatin 158 B. ControlledAtmosphereStorage 107 3. LysosomalProteases 159 Contents ix 4. Proteasomes 159 A. StructureofEggs 216 5. ProteomicsandMeatTenderness 160 1. StructureofEggshell 216 O. CytoskeletonandMeatTenderness 160 2. StructureofEggWhite 216 1. G-Filaments 160 3. StructureofEggYolk 217 2. IntermediateFilaments 161 B. ChemicalCompositionofEggs 219 P. EffectofPressurizationonTenderness 161 1. ChemicalCompositionofEggshell 219 1. High-PressureTreatment 161 2. ChemicalCompositionofEggWhite 220 2. High-PressureShockwaves 162 3. ChemicalCompositionofEggYolk 222 Q. LysosomalEnzymesandCollagen III. BiosynthesisofEggs 225 Degradation 162 A. IntroductiontotheEggFormation V. MeatPigments 162 Process 225 A. Myoglobin 163 B. BiosynthesisofEggshellandRelated 1. ThePrimaryStructureofMyoglobins 163 BiochemicalChanges 225 2. MyoglobinChangesinRawMeat 163 1. RegulationofEggshellBiosynthesis 225 3. MyoglobinChangesandOxygen 2. BiomineralizationofEggshell 225 Tension 165 C. BiosynthesisofEggAlbumen 226 4. EffectofpH,Temperature,andSalt D. BiosynthesisofEggYolk 227 ontheFormationofMetmyoglobin 165 1. FormationofVitellogenin 227 5. EndogenousMeatEnzymesand 2. SynthesisofYolkLow-Density MetmyoglobinFormation 166 Lipoprotein 227 B. FishPigments 167 3. BiosynthesisofYolkLivetins 228 C. PreservationofMeatPigments 167 IV. ChangesinEggComponentsInduced References 171 byFoodProcessing 228 A. DenaturationofEggProteins 228 4. Milk 187 B. ChangesinEggProteinsduring Preservation 228 N.A.MichaelEskinandH.DouglasGoff 1. EffectsofAgingonEggs 229 2. EffectsofHeatonEggs 230 I. Introduction 187 3. EffectsofFreezingonEggs 231 II. CompositionofMilk 187 4. EffectsofIrradiationonEggs 233 III. MilkConstituents 189 C. ChangesinEggProteinFunctionality A. Lipids 190 InducedbyProcessing 233 1. BiosynthesisofMilkFat 193 1. EffectsofDry-HeatingonGelation 233 2. FattyAcidSynthesisintheMammary 2. EffectsofHeatonFoaming 234 Gland 194 3. EffectsofHeatonEmulsification 235 3. SynthesisofUnsaturatedFattyAcids 196 D. ModificationofEggProtein B. MilkProteins 196 Functionality 236 1. Caseins 197 1. ChemicalandPhysicalModifications 2. MolecularandStructural ofEggs 236 CharacteristicsofCaseins 197 2. ImprovementofFunctionalProperties 3. WheyProteins 201 ofEggsusingMaillardReactions 236 C. CaseinMicelle 202 References 237 1. CaseinMicelleStructure 203 2. CaseinMicelleModels 204 Part II D. BiosynthesisofMilkProteins 206 E. Lactose 207 Biochemistry of Food Processing References 208 6. Browning Reactions in Foods 245 5. Egg Components in Food Systems 215 N.A.MichaelEskin,Chi-TangHoand YoshinoriMineandHuaZhang FereidoonShahidi I. Introduction 215 I. Introduction 245 II. StructureandChemicalComponents II. Non-enzymaticBrowning 246 ofEggs 216 A. MaillardReaction 246