er" LOYALIST COLLEGE RESOURCE CENTRE 7, |e of Food ®4. Chemistry _, Third Edition John M. deMan on * SW ANASPEN PUBLICATION cd - bg ‘ , ch‘ a5 ® on Rs As - =baa a, A; e a Principles of Food Chemistry Third Edition John M. deMan, PhD Professor Emeritus Department of Food Science University of Guelph Guelph, Ontario A Chapman & Hall Food Science Book a Le AN ASPEN PUBLICATION® Aspen Publishers, Inc. Gaithersburg, Maryland 1999 The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsi- bility of every practitioner to evaluate the appropriateness of a particular opinion in the context of actual clinical situations and with due considerations to new developments. The author, editors, and the publisher cannot be held responsible for any typographical or other errors found in this book. Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral Nutrition. Library of Congress Cataloging-in-Publication Data deMan, John M. Principles of food chemistry/ John M. deMan.—3rd ed. p- cm. Includes bibliographical references and index. ISBN 0-8342-1234-X 1. Food—Composition. I. Title. TX531.D43 1999 664—dc21 98-3 1467 CIP. Copyright © 1999 by Aspen Publishers, Inc. All rights reserved. Aspen Publishers, Inc., grants permission for photocopying for limited personal or internal use. This consent does not extend to other kinds of copying, such as copying for general distribution, for advertising or promotional purposes, for creating new collective works, or for resale. For information, address Aspen Publishers, Inc., Permissions Department, 200 Orchard Ridge Drive, Suite 200, Gaithersburg, Maryland 20878. 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Editorial Services: Jane Colilla Library of Congress Catalog Card Number: 98-3 1467 ISBN: 0-8342-1234-X Printed in the United States of America Le See Table of Contents ERCer er re cous ters chris sca oon ee ves Gascsist obsess e's Samosa ena e ats tee 4 Vii Chapter 1—Waterr ... 20... cece ccc cce renee se vcesveceeseceenciececsseeruuoenecscns 1 Priysical Properties OF Water and [cert ea ei rates re ee ee ees > Sere 1 CCLRC erC Me Ce WW ROT NECIOCUL Vr ielt acc eae oots talet etatelate! Nic etree ges erate iernel cog ue Z SOME © RICE Sy ee eG Sn Niky et Wea eft ele ae we Se re er eee eee 4 Tie WV MEO ee oreo wpe tin, 3 ete 5s tne a ae a 11 Proevinw alte tee SUUCtIS. 625 Soka thes ait tee a > eee er one 14 Water Activity and Eood Spoilage «5... 4.....400 045 205s 0s efron a iiglege act > Ss os i) W ater ACUVily ANOPACKA Gig ooo oe cn 5:e pee hie nin» 40 0s,» wien we egetB oe ce = 26 Water Binding. of Meal soca oc es = os a + th bene py ae laa’ s6 oes 28 Water Activity and Food Processing... . 6... c0cn ees ot anes ou dns none Sewn See 30 Chapter 2—Lipids ......... cece cece e cece eee eee e cence ee eneeer ee eeeeeeeeeeeees 33 GPO CU OR ne a oer cca ay eo, sk veo.a ce mace dno Son enc > penta MEME ed os 33 Shorthand Description of Fatty Acids and Glycerides .............+--+eeeeee 25 Gomponent Fatty Acids... 0... once ee eee ee nen a maemo pea bh oes os 36 Component GIVCETIAES ooo. esa eee yan «once eae type geh os = - 45 EMRE TES sopi pn s ta naeya ay RRA me > ama ae RMR once = 50 TSa@ ORM AD IOS gla 5s e-avan>, saimia, usrenanecsnes sr 1 oe ple ® Gaia s a > o1 PATICELA RRO N eee hue Saha ie oon kao nts bee Wie elo cs eine oo ar wha ool = Rete ae 54 RIMS AOR pt AE oe ieee caeigad soe ws aol oe She niet= ocanaltiadl s Canad stacked 63 ae Baise TVS cd iis cise oivinie ec syrin oak ws cir adic Ft n> or Oo wee as aegt 6 one 65 Wwe ENCES nite oe Soe bak «Senn 0m Soke bo aera Crete premeanrg wON 70 ydiogetation: ooo. of or ce tec eet cnn ene rw teu tae Pr eesei: genes» 71 iteresterilicatiOn ens Meee ok i oe ee tha ea a bs Ch Sabie Cat oh Oe eae om aa Piiysical Piopertticssc, facets creche er sown ot eee nee tame minted + ae tH 5 se 81 rieocee Nie atiao unW n Meieyr Gur Ga ver eb ont a Aee w 9 94 Cocoa Butter and Confectionery Fats ........ 02. e seer cece eee cece rec nences 95 Emulsions and Emulsifiers ...00..2 .ese.vee.vee ed ET deeee et eR ae ls 101 Novels AneMNaISWn ee AEWA KEN DARD HERES ERs SSG ENO Hea eh TEN GEN AO 106 PO ere Ra er pobre ce ape sire oid kes ono bee He peels ah Ean tie es 107 ili iV PRINCIPLES OF FOOD CHEMISTRY Chapter 3—Proteins °. 60 F0 F IVS BP als Sale Fealeinne wv eels bib Wielm alate a ehetaly lye tereetiananate 111 IntrQducton. coe sc sce ee ns ys ey» Wiec eci per ae fon 2 oe aan one eet ee thy AMANO ACG COMDOSIOU x ai. 5 a cates ares as oye re ae ae 111 Protein Classiicatoln g sgn Pecasktice ia ety oto rabhiggnastct AP cialis AM Menke weys ting ADT ae. = HS Protein Structures FA 8 A OR RE ee. ee « OE oo oe omin se e RE iS Denaturation 605.7700. Pe Os ee ies CR a eee 118 INGHONZ YEUNG ITOWNING oy 2. Fon ss cicsivs pein esneore wino tceceipes alee mikes eal ae 120 CEO MICAL CHANDOS «cite ern's icy musta' s 6a ovata nde o owhs oRiby Eth ot eaves Nie ellaci e ee 131 Functional Properties. 9g xs sok nes a eae hyena eae 134 AIMEE POEMS v5 hnk se cae Het Re sv aie se it line oe at ce 138 Plant Proteins 4005 cen o0 2 opine Gin ace Ba oh oka Aa © ol ween o>, 152 Chapter 4—Carbohydrates ...6.60c0sccecedcccescvteomc sasvse suseev iane hwaesa e 163 PRFOUUCHON 0.0 € 29 2 'oe cas PERE ale Coe as ois oe cee a ee ee 163 MGHOSACENALIOES 5 Matin te hatetatats etatctal stn) atess tato atatatvts tats teinsS ate it eee 163 TSC LAMEC OUI POU Sad so <0 Ssh ols cha yeo loratuld ae gda weenie ese «ele eee mera nn 167 UNeTe eE1e6 1R0 CORE Se eee ate CONe re ee emer 169 Cedi6 i ee eos ee: 385 MD DECT TEENIE YINEG os = ce eee a see elen iao oo a cae io els ster gine arate’ eaten ale eae eer Irso my 389 PRO CUGR ee Sl se Oe eee ss FP Fee Sy. Se eee ee 389 Wahire-and) Puncion Ses 28 os PET OR, OS,RO . 389 PLY GLONASES a a tee ae ae so 5 os ee I PI TI oes 395 ORIGOLEGUCEASES eve Ne EN sisi a va RN eal SET ee, o Peete ste eM corctnet eves Be 413 Tammohilized Bazymess-. Cee... . PE oe, SO, a. DI 423 Chapter 11—Additives and Contaminants ........ce.ce. ee.e cc.e csere eessececeeeee s 429 Tele RIOT Bick Sl eee emai hPa Gate OE ere Cael ss a ee Le Set set ee 429 WEEE AACHEN VES icy cio vacl cctautdie © les At 4 as RAGE ke os A a 64 ats aoa Po 431 Incidental AGdittves OF COnTAMINAItS. 5... 6. ody ole ese cp oye 3 20 © oo mosiere koa mies rae 449 Chapter 12—Regulatory Control of Food Composition, Quality, and Safety ............. 475 Historical Overview ima bic cdvicweee . . » RRs Sena a-ak Hepes HESS 475 Saleiviies sciecics deg Candacakt-: +» Deir: Uengnin,* Mews Pane aa ae 477 PRS sierra [a WS st Sects bet ners Sea 's easBiekah ele ee fyo roe ahs 479 CCanantat FOO AA WS < wig ‘arte: = ‘Ve ess (abab pale EEE F166 getiaraedcys fe See peek ie Lit . Q ee c - ’ i t ‘= ay « Ait; ure Aes) Cap { + e445 are. ,., . 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