Document Detail

Effects of temperature on food proteins and its implications on functional properties.
MedLine Citation:
PMID:  3519084     Owner:  NLM     Status:  MEDLINE    
This article surveys the knowledge in the area of protein structure and chemistry of denaturation prior to an indepth review of the effects of heat on soy, milk, and egg proteins. It also reviews the methods available to assess denaturation of proteins. Protein denaturation is an ambiguous phenomenon and the consequences of denaturation on the functional properties of proteins is further confounded by this ambiguity. For each of the three food proteins, the known chemistry of individual proteins is reviewed followed by observations made on changes induced by heat in each protein group. Food proteins are not pure entities and purification and physicochemical characterization of various components of the food proteins have not been thoroughly investigated. Further, food is a complex milieu of water, fat, carbohydrate, vitamin, minerals, etc. along with proteins, and processing affects not only each individual component in the food but also the nature and intensity of intercomponent interactions in a food.
A Kilara; T Y Sharkasi
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  23     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  1986  
Date Detail:
Created Date:  1986-06-27     Completed Date:  1986-06-27     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  323-95     Citation Subset:  IM    
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MeSH Terms
Chemical Phenomena
Dietary Proteins*
Egg Proteins
Hot Temperature
Hydrogen-Ion Concentration
Milk Proteins
Optics and Photonics
Protein Conformation
Protein Denaturation
Soybean Proteins
Vegetable Proteins
Reg. No./Substance:
0/Dietary Proteins; 0/Egg Proteins; 0/Milk Proteins; 0/Salts; 0/Soybean Proteins; 0/Vegetable Proteins

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