Handbook of food science and technology 3: Food biochemistry and technology

440 Pages·2016·21.91 MB·English

by  Jeantet

FOOD SCIENCE AND TECHNOLOGY SERIES
Handbook of Food Science
and Technology 3
Food Biochemistry and Technology
Edited by
Romain Jeantet, Thomas Croguennec
Pierre Schuck and Gérard Brulé

Handbook of Food Science and Technology 3

Series Editor
Jack Legrand & Gilles Trystram
Handbook of Food Science
and Technology 3

Food Biochemistry and Technology

Edited by

Romain Jeantet
Thomas Croguennec
Pierre Schuck

Gérard Brulé
First published 2016 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc.
Translated by Geraldine Brodkorb from “Science des aliments” © Tec & Doc Lavoisier 2006.
Apart from any fair dealing for the purposes of research or private study, or criticism or review, as
permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced,
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© ISTE Ltd 2016
The rights of Romain Jeantet, Thomas Croguennec, Pierre Schuck and Gérard Brulé to be identified as
the authors of this work have been asserted by them in accordance with the Copyright, Designs and
Patents Act 1988.
Library of Congress Control Number: 2016936913

British Library Cataloguing-in-Publication Data
A CIP record for this book is available from the British Library
ISBN 978-1-84821-934-2
Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi
Gérard BRULÉ
Part 1. Food from Animal Sources . . . . . . . . . . . . . . . . . . . . . . . 1
Chapter 1. From Milk to Dairy Products . . . . . . . . . . . . . . . . . . . . 3
Thomas CROGUENNEC, Romain JEANTET and Pierre SCHUCK
1.1. The biochemistry and physical chemistry of milk . . . . . . . . . . . . . 3
1.1.1. Milk fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1.1.2. Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
1.1.3. Proteins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
1.1.4. Milk minerals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
1.2. Biological and physicochemical aspects of milk processing . . . . . . . 17
1.2.1. The stability of fat globules . . . . . . . . . . . . . . . . . . . . . . . . 17
1.2.2. Protein stability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
1.3. Dairy product technology . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
1.3.1. Liquid milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
1.3.2. Fermented milk products . . . . . . . . . . . . . . . . . . . . . . . . . 29
1.3.3. Milk powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
1.3.4. Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
1.3.5. Cream and butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Chapter 2. From Muscle to Meat and Meat Products . . . . . . . . . . . 65
Catherine GUÉRIN
2.1. The biochemistry of muscle (land animals and fish) . . . . . . . . . . . . 65
2.1.1. The structure and composition of meat and fish muscle . . . . . . . 66
2.1.2. Muscle structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
2.1.3. Proteins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
vi Handbook of Food Science and Technology 3
2.1.4. Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
2.1.5. Vitamins and minerals . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
2.2. Biological and physicochemical changes in muscle . . . . . . . . . . . . 89
2.2.1. Muscle contraction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
2.2.2. Changes in muscle after death . . . . . . . . . . . . . . . . . . . . . . 91
2.3. Meat and fish processing technology . . . . . . . . . . . . . . . . . . . . . 102
2.3.1. Meat processing technology . . . . . . . . . . . . . . . . . . . . . . . 102
2.3.2. Fish processing technology . . . . . . . . . . . . . . . . . . . . . . . . 109
Chapter 3. From Eggs to Egg Products . . . . . . . . . . . . . . . . . . . . 115
Marc ANTON, Valérie LECHEVALIER and Françoise NAU
3.1. Chicken egg – raw material in the egg industry . . . . . . . . . . . . . . 117
3.1.1. Structure and composition . . . . . . . . . . . . . . . . . . . . . . . . . 117
3.1.2. Biochemical and physicochemical properties
of the protein and lipid fractions of egg . . . . . . . . . . . . . . . . . . . . . 120
3.2. Physicochemical properties of the different egg fractions . . . . . . . . 125
3.2.1. Interfacial properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
3.2.2. Gelling properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
3.3. The egg industry: technology and products . . . . . . . . . . . . . . . . . 136
3.3.1. Decontamination of shells . . . . . . . . . . . . . . . . . . . . . . . . . 138
3.3.2. Breaking and separation of the egg white and yolk . . . . . . . . . . 138
3.3.3. Primary processing of egg products – decontamination
and stabilization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
3.3.4. Secondary processing of egg products . . . . . . . . . . . . . . . . . 142
3.3.5. Egg extracts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Part 2. Food from Plant Sources . . . . . . . . . . . . . . . . . . . . . . . . . 145
Chapter 4. From Wheat to Bread and Pasta . . . . . . . . . . . . . . . . . 147
Hubert CHIRON and Philippe ROUSSEL
4.1. Biochemistry and physical chemistry of wheat . . . . . . . . . . . . . . . 150
4.1.1. Overall composition . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
4.1.2. Structure and properties of the constituents . . . . . . . . . . . . . . 154
4.2. Biological and physicochemical factors
of wheat processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
4.2.1. Development of texture . . . . . . . . . . . . . . . . . . . . . . . . . . 164
4.2.2. Development of color and flavor . . . . . . . . . . . . . . . . . . . . . 170
4.3. The technology of milling, bread making and pasta making . . . . . . . 172
4.3.1. Processing of wheat into flour and semolina . . . . . . . . . . . . . . 172
4.3.2. Bread making . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180
4.3.3. Pasta making. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195
Contents vii
Chapter 5. From Barley to Beer . . . . . . . . . . . . . . . . . . . . . . . . . 205
Romain JEANTET and Ludivine PERROCHEAU
5.1. Biochemistry and structure of barley and malt . . . . . . . . . . . . . . . 205
5.1.1. Morphology of barley grain . . . . . . . . . . . . . . . . . . . . . . . . 206
5.1.2. Biochemical composition of barley . . . . . . . . . . . . . . . . . . . 207
5.1.3. Composition and structure of starch and protein . . . . . . . . . . . 208
5.1.4. Effect of malting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209
5.2. Biological and physicochemical factors of processing . . . . . . . . . . 213
5.2.1. Enzymatic degradation of starch and protein . . . . . . . . . . . . . . 214
5.2.2. Fermentability of the wort . . . . . . . . . . . . . . . . . . . . . . . . . 220
5.3. Brewing technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221
5.3.1. Stages of malting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221
5.3.2. Stages of beer production . . . . . . . . . . . . . . . . . . . . . . . . . 224
Chapter 6. From Fruit to Fruit Juice
and Fermented Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
Alain BARON, Mohammad TURK and Jean-Michel Le QUÉRÉ
6.1. Fruit development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
6.1.1. Stages of development . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
6.1.2. Fruit ripening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233
6.2. Biochemistry of fruit juice . . . . . . . . . . . . . . . . . . . . . . . . . . . 237
6.2.1. Pectins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 238
6.2.2. Pectinolytic enzymes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241
6.2.3. Bitter and astringent compounds . . . . . . . . . . . . . . . . . . . . . 245
6.3. Fruit juice processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249
6.3.1. Preparation of fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249
6.3.2. Pre-treatment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250
6.3.3. Pressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250
6.3.4. Treatment of fruit juice . . . . . . . . . . . . . . . . . . . . . . . . . . 253
6.3.5. Pasteurization, high-pressure treatment,
pulsed electric fields and concentration . . . . . . . . . . . . . . . . . . . . . 262
6.4. Cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 264
6.4.1. French cider . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 264
6.4.2. Fermentation process . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265
6.4.3. Action of microorganisms . . . . . . . . . . . . . . . . . . . . . . . . . 267
6.4.4. Fermentation and post-fermentation . . . . . . . . . . . . . . . . . . . 271
Chapter 7. From Grape to Wine . . . . . . . . . . . . . . . . . . . . . . . . . 275
Thomas CROGUENNEC
7.1. Raw materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276
7.1.1. Grape variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276
7.1.2. Composition of grapes . . . . . . . . . . . . . . . . . . . . . . . . . . . 276
viii Handbook of Food Science and Technology 3
7.2. Winemaking techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . 280
7.2.1. State of the harvest and adjustments . . . . . . . . . . . . . . . . . . . 281
7.2.2. Physicochemical processes involved
in winemaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 282
7.2.3. Biological processes involved in
winemaking: fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 285
7.3. Stabilization and maturation of wine . . . . . . . . . . . . . . . . . . . . . 289
7.3.1. Biological stabilization . . . . . . . . . . . . . . . . . . . . . . . . . . 289
7.3.2. Physicochemical stabilization . . . . . . . . . . . . . . . . . . . . . . 290
7.3.3. Maturation of wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 291
7.4. Specific technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292
7.4.1. Sparkling wines (traditional method) . . . . . . . . . . . . . . . . . . 292
7.4.2. Sweet wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 293
Chapter 8. From Fruit and Vegetables to
Fresh-Cut Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 297
Florence CHARLES and Patrick VAROQUAUX
8.1. Respiratory activity of plants . . . . . . . . . . . . . . . . . . . . . . . . . 298
8.1.1. Measurement and modeling of
respiratory activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 299
8.1.2. Control of respiratory activity . . . . . . . . . . . . . . . . . . . . . . 301
8.2. Enzymatic browning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 302
8.2.1. Mechanism and evaluation . . . . . . . . . . . . . . . . . . . . . . . . 302
8.2.2. Prevention of enzymatic browning . . . . . . . . . . . . . . . . . . . . 303
8.3. Unit operations in the production of fresh-cut
products: main scientific and technical challenges . . . . . . . . . . . . . . . 304
8.3.1. Raw materials: selection of varieties and
cultivation methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 306
8.3.2. Raw material quality control: grading . . . . . . . . . . . . . . . . . . 307
8.3.3. Trimming and mixing . . . . . . . . . . . . . . . . . . . . . . . . . . . 307
8.3.4. Cutting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 308
8.3.5. Washing and disinfection . . . . . . . . . . . . . . . . . . . . . . . . . 309
8.3.6. Draining and drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . 312
8.3.7. Weighing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313
8.3.8. Bagging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313
8.4. Modified atmosphere packaging . . . . . . . . . . . . . . . . . . . . . . . 314
8.4.1. Diffusion of gases through packaging . . . . . . . . . . . . . . . . . . 315
8.4.2. Change in gas content in modified
atmosphere packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317
8.5. Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319