Functionality of Proteins in Food

382 Pages·1997·24.895 MB·English

by  Prof. Dr. Joseph F. Zayas (auth.)

Zayas, Functionality of Proteins in Food
Springer-Verlag Berlin Heidelberg GmbH
Joseph F. Zayas
Functionaliyt
of Proteins in Food
With 86 Figures and 21 Tables
Springer
Prof. Dr. Joseph F. Zayas t
Kansas State University
Dept. of Foods and Nutrition, USA
ISBN 978-3-642-63856-5
Library of Congress Cataloging-in-PubJication Data
Zayas, Joseph F., 1932 -Functionality ofproteins in food / Joseph F. Zayas.
p. cm. Includes bibliographical references and index.
ISBN 978-3-642-63856-5 ISBN 978-3-642-59116-7 (eBook)
DOI 10.1007/978-3-642-59116-7
1. Proteins in human nutrition. 2. Proteins--Analysis.
1. Title. TX553.P7Z39 1996 664--dc20 96-28428 CIP
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© Springer-Verlag Berlin Heidelberg 1997
Originally published by Springer-Verlag Berlin Heidelberg New York in 1997
Softcover reprint of the hardcover 1s t edition 1997
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Preface
The book is devoted to expanding current views on the phenomena of protein
functionality infood systems. Proteinfunctionalities infoods havebeenthe object
ofextensiveresearchoverthe lastthirtytoforty yearsandsignificantprogresshas
been made in understanding the mechanism and factors influencing the
functionality of proteins. The functionality of proteins is one of the fastest
developing fields in the studies ofprotein utilization in foods. Currently, a broad
spectrum of data related to protein functionality in food systems has been
collected, however, much more needs to be known. In this volume, the most
importantfunctional propertiesoffoodproteinsarepresented:
Proteinsolubility,waterholdingcapacityandfatbinding,emulsifying,
foaming, andgellingpropertiesasaffectedbyproteinsource, environmental
factors (pH,temperature, ionicstrength)andproteinconcentration;
Relationshipsbetweenproteinconformation,physicochemicalproperties,and
functional properties;
Proteinfunctionalpropertiesas influencedbyvariousfoodprocessing
conditions,particularlyheattreatment,dehydration,freezing andstorage
whenfrozen, extractionandotherprocesses;
Effectsofproteinmodificationontheenhancementofproteinfunctionality;
Utilizationofvariousproteinsinimprovingfunctional properties infood
systems.
Those aspects ofprotein functionality are presented which the author believes to
be interesting and most important for protein utilization in food systems. The
book is recommended to students and food scientists engaged in food protein
researchandfood industryresearch, anddevelopmentscientists.
Table ofContents
Introduction 1
References 5
Chapter1 SolubilityofProteins.......................................... 6
1.1 Introduction............................................................. 6
1.1.1 FactorsAffectingSolubilityofProteins........................ 7
1.2 SolubilityofMeatandFishProteins 9
1.2.1 SolubilityofMuscleProteins................................... 9
1.2.2 SolubilityofStromaProteins................................... 11
1.2.3 Protein SolubilityinProcessedMeats.......................... 12
1.2.4 SolubilityofBloodProteins.................................... 13
1.2.5 TheEffectofHeatingonSolubilityofProteins ...... 14
1.2.6 TheEffectofFreezingandStorage
WhenFrozenonProteinSolubility............................. 18
1.2.7 TheEffectofProteinModification
andIrradiationTreatment....................................... 22
1.3 SolubilityofMilkProteins.............................................. 24
1.4 SolubilityofEggProteins............................................... 33
1.5 SolubilityofPlantProteins.............................................. 34
1.5.1 SoybeanProteins 34
1.5.2 PeanutProteins................................................. 43
1.5.3 PeaandBeanProteins.......................................... 45
1.5.4 SunflowerProteins............................................. 49
1.5.5 ComProteins................................................... 51
1.5.6 MiscellaneousPlantProteins................................... 56
References 67
Chapter2 WaterHoldingCapacityofProteins......................... 76
2.1 Introduction............................................................. 76
2.2 TheMechanismofProtein-WaterInteraction........................... 77
2.2.1 FactorsInfluencingWaterBindingofProteins................. 79
VIII
2.3 WaterHoldingCapacityofProteinsinMeatandMeatProducts........ 81
2.3.1 WaterBindingCapacityofMuscleProteins.................... 81
2.3.2 FactorsInfluencingWaterBindingofMuscleProteins......... 83
2.3.3 WaterBindinginComminutedMeatProducts................. 89
2.304 MilkProteinsinComminutedMeats........................... 96
2.3.5 SoyProteinsinComminutedMeats............................ 97
2.3.6 ComGermProteininComminutedMeats 100
204 WaterHoldingCapacityofMilkProteins............................... 104
2.5 WaterHoldingCapacityofEggProteins................................ 109
2.6 WaterHoldingCapacityofPlantProteins 110
2.6.1 SoybeanProteins........... . ... 110
2.6.2 PeaandBeanProteins.......................................... 117
2.6.3 SunflowerProteins............................................. 118
2.604 ComProteins................................................... 119
2.6.5 WheatProteins 121
2.6.6 MiscellaneousProteins ,.. 125
References 127
Chapter3 EmulsifyingPropertiesofProteins........................... 134
3.1 Introduction 134
3.2 HydrophobicandHydrophilicPropertiesofProteins 135
3.3 InterfacialFilmFormationandProperties 139
304 FactorsAffectingtheEmulsifyingPropertiesofProteins 144
304.1 ProteinConcentration.......................................... 144
304.2 pHofMedium 145
304.3 Ionic Strength................................................... 146
30404 HeatTreatmentandOtherFactors 146
3.5 Emulsion Stability....................................................... 147
3.6 MeasuringEmulsifyingProperties...................................... 152
3.7 EmulsifyingPropertiesofMeatProteins
andProteinsUtilizedasExtendersinMeatProducts.................... 153
3.7.1 ProteinFunctionalityinComminutedMeats 153
3.7.2 EmulsifyingPropertiesofVariousMuscularProteins 156
3.7.3 EmulsifyingPropertiesofBloodProteins...................... 163
3.8 FunctionalityofNonmeatProteins inComminutedMeats.............. 164
3.8.1 MilkProteins................................................... 165
3.8.2 SoyProteins.................................................... 167
3.8.3 ComandWheatGermProteins................ 171
3.9 MilkProteinsasEmulsifiersinFoodSystems........................... 175
3.9.1 EmulsifyingPropertiesofCaseinsandCaseinates.............. 176
3.9.2 EmulsifyingPropertiesofWheyProteins...................... 182
3.10 EmulsifyingPropertiesofEggProteins................................. 192
3.11 EmulsifyingPropertiesofPlantProteins................................ 196
3.11.1 SoybeanProteins ............................................... 196
3.11.2 PeaandBeanProteins.......................................... 205
IX
3.11.3 ComProteins 206
3.11.4 MiscellaneousProteins.......... . 209
References ................................................................. 215
Chapter4 Oiland FatBindingPropertiesOfProteins.................. 228
4.1 Introduction............................................................. 228
4.2 FatBindingPropertiesofProteinsofAnimalOrigin.................... 231
4.2.1 MuscleProteins................................................. 231
4.2.2 SoyProteinsinComminutedMeats 237
4.2.3 TheEffectofComGerm ProteinFlour
onFatBindinginGroundBeefPatties 239
4.2.4 Milkand EggProteins.......................................... 241
4.3 FatBindingPropertiesofProteinsofPlantOrigin 244
4.3.1 SoyProteins.................................................... 244
4.3.2 Pea, BeanandGuarProteins 246
4.3.3 ComGerm Proteins 247
4.3.4 WheatProteins..................... . . . 250
4.3.5 CottonseedProteins 252
4.3.6 MiscellaneousProteins. . 253
References ................................................................. 256
Chapter5 FoamingPropertiesofProteins............................... 260
5.1 Introduction ,... 260
5.2 TheMechanismofFoam Formation 261
5.2.1 FactorsAffectingFoamFormation 267
5.2.2 Foam Stability.................................... . ... 272
5.3 MilkProteins.. .. .... ... . 274
5.3.1 FactorsAffectingthe FoamingPropertiesofMilkProteins 281
5.4 EggProteins........ .... . .... 287
5.4.1 TheEffectofProcessing
onFoamingPropertiesofEggProteins 290
5.5 BloodProteinsandGelatin 292
5.6 TheFoamingPropertiesofPlantProteins...... .. 293
References ................................................................. 304
Chapter6 GellingPropertiesofProteins ......................... 310
6.1 Introduction............................................................. 310
6.2 TheMechanismofProteinGelFormation , 311
6.2.1 Heat-InducedGelation.......................................... 313
6.2.2 Protein-WaterInteractioninGels............................... 314
6.2.3 FactorsAffectingthePropertiesofGels........................ 315
6.3 GellingPropertiesofMeatProteins..................................... 316
6.3.1 MyofibrillarProteins........................................... 317
6.3.2 SarcoplasmicProteins 322
6.3.3 GelationofRedandWhiteMuscleProteins 322
x
6.3.4 FactorsAffectingthe GellingPropertiesofMeatProteins 323
6.3.5 Myosin BlendswithOtherProteinsandLipids 329
6.3.6 FishProteins.................................................... 331
6.3.7 CollagenGelation 334
6.3.8 BloodProteins 336
6.4 GellingPropertiesofMilkProteins 337
6.4.1 GellingPropertiesofWheyProteinConcentrate,
Isolate, andIndividual WheyProteins 338
6.4.2 TheEffectofHeatingandProteinConcentration 340
6.4.3 GelationofCasein.............................................. 344
6.4.4 FactorsAffectingthe GellingPropertiesofMilkProteins...... 345
6.5 GellingPropertiesofEggProteins...................................... 349
6.5.1 GelationofEggWhite 349
6.5.2 GelationofYolk 353
6.6 GellingPropertiesofSoyProteins 355
References 358
SubjectIndex................................................................. 367
Introduction
Proteins are the basic functional components of various high protein processed
foodproductsandthus determinetextural, sensoryandnutritional properties. Food
products include various proteins with different structural, physical, chemical and
functional properties, and sensitivity to heat and other treatments. The term
"protein functional properties" is ofrelatively recent origin. Functional properties
of proteins are those physicochemical properties of proteins which affect their
behavior in food systems during preparation, processing, storage, and
consumption, and contribute to the quality and sensory attributes offood systems
[1]. The most important functional properties ofproteins in food applications are:
- hydrophilic, i.e. protein solubility, swelling and water retention capacity,
foaming properties, and gelling capacity; - hydrophilic-hydrophobic, Le.
emulsifying, foaming, and hydrophobic, i.e. fat binding properties. There is no
generally accepted scheme ofclassification for the functionality ofproteins with
relation to specific physicochemical properties ofthe proteinmolecules. Attempts
to classifyfunctionality ofsoyaandotherproteinshavebeenpresented[1].
Because of their heterogeneous structure and interaction with other food
components, proteins exhibit a broad spectrum of functional properties. The
molecular basis for the functionality ofproteins is related to their structure, and
their ability to interact with other food ingredients. Functional properties of
proteinsasfood componentsareaffectedbymolecularweightandshapeofprotein
molecules, structuraldiversity, structureandconformation, and chargedistribution
on the protein molecules. Functional properties are affected by the primary
structure of proteins, i.e. thenumber of amino acids and their disposition in the
polypeptide chain. The functional properties depend on the protein interactions
with other proteins, lipids, carbohydrates, water, ions, and flavors. Functional
properties are affectedbyhydrophobicity ofproteins. The content ofapolaramino
acids (2.5-3.0% in most proteins) influences conformation ofproteins, hydration,
solubility and gelation properties. Charged amino acids in the protein molecule
enhance electrostatic interactions which stabilize the globular proteins and
influencewaterbinding. Thecompactnessofproteinmolecule structure andextent
of bonding and interactions significantly influence the functional properties of