Zayas, Functionality of Proteins in Food

Zayas, Functionality of Proteins in Food

Springer-Verlag Berlin Heidelberg GmbH

Joseph F. Zayas Functionality of Proteins in Food Wit h 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 This work is subject to copyright. Ali rights are reserved, whether the whole or part of the material is concemed, specifically the rights of translation, reprinting, re-use of iiiustrations, recitation, broadcasting, reproduction on microfilms or in other ways, and storage in data banks. Duplication of this publication or parts thereof is only permitted under the provisions of the German Copyright Law of September 9, 1965, in its current version, and a copyright fee must always be paid. Springer-Verlag Berlin Heidelberg 1997 Originally published by Springer-Verlag Berlin Heidelberg New York in 1997 Softcover reprint of the hardcover 1 st edition 1997 The use ofregistered names, trademarks, etc. in this pubjication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Typesetting: Fotosatz-Service KOhlerOHG, WUrzburg SPIN: 10504072 52/3020-5 4321 0- Printed on acid-free paper

Preface The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has 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 of protein 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 important functional properties of food proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (ph, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancement ofprotein functionality; Utilization of various proteins in improving functional properties in food systems. Those aspects of protein 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 research and food industry research, and development scientists.

Table ofcontents Introduction References 1 5 Chapter 1 Solubility ofproteins.......................................... 6 1.1 Introduction............................................................. 6 1.1.1 Factors Affecting Solubility of Proteins........................ 7 1.2 Solubility ofmeat and Fish Proteins 9 1.2.1 Solubility ofmuscle Proteins................................... 9 1.2.2 Solubility of Stroma Proteins................................... 11 1.2.3 Protein Solubility in Processed Meats.......................... 12 1.2.4 Solubility ofblood Proteins.................................... 13 1.2.5 The Effect ofheating on Solubility ofproteins...... 14 1.2.6 The Effect offreezing and Storage When Frozen on Protein Solubility............................. 18 1.2.7 The Effect ofprotein Modification and Irradiation Treatment....................................... 22 1.3 Solubility of Milk Proteins.............................................. 24 1.4 Solubility ofegg Proteins... 33 1.5 Solubility ofplant Proteins.............................................. 34 1.5.1 Soybean Proteins 34 1.5.2 Peanut Proteins... 43 1.5.3 Pea and Bean Proteins... 45 1.5.4 Sunflower Proteins... 49 1.5.5 Com Proteins................................................... 51 1.5.6 Miscellaneous Plant Proteins... 56 References 67 Chapter 2 Water Holding Capacity ofproteins......................... 76 2.1 Introduction............................................................. 76 2.2 The Mechanism ofprotein-water Interaction... 77 2.2.1 Factors Influencing Water Binding ofproteins................. 79

VIII 2.3 Water Holding Capacity ofproteins in Meat and Meat Products...... 81 2.3.1 Water Binding Capacity ofmuscle Proteins........... 81 2.3.2 Factors Influencing Water Binding ofmuscle Proteins... 83 2.3.3 Water Binding in Comminuted Meat Products... 89 2.304 Milk Proteins in Comminuted Meats... 96 2.3.5 Soy Proteins in Comminuted Meats... 97 2.3.6 Com Germ Protein in Comminuted Meats 100 204 Water Holding Capacity ofmilk Proteins............... 104 2.5 Water Holding Capacity ofegg Proteins.......... 109 2.6 Water Holding Capacity ofplant Proteins 110 2.6.1 Soybean Proteins.......... 110 2.6.2 Pea and Bean Proteins....... 117 2.6.3 Sunflower Proteins....... 118 2.604 Com Proteins................... 119 2.6.5 Wheat Proteins 121 2.6.6 Miscellaneous Proteins,.. 125 References 127 Chapter 3 Emulsifying Properties ofproteins....... 134 3.1 Introduction 134 3.2 Hydrophobic and Hydrophilic Properties ofproteins 135 3.3 Interfacial Film Formation and Properties 139 304 Factors Affecting the Emulsifying Properties ofproteins 144 304.1 Protein Concentration....... 144 304.2 ph ofmedium 145 304.3 Ionic Strength... 146 30404 Heat Treatment and Other Factors 146 3.5 Emulsion Stability... 147 3.6 Measuring Emulsifying Properties... 152 3.7 Emulsifying Properties ofmeat Proteins and Proteins Utilized as Extenders in Meat Products... 153 3.7.1 Protein Functionality in Comminuted Meats 153 3.7.2 Emulsifying Properties ofvarious Muscular Proteins 156 3.7.3 Emulsifying Properties ofblood Proteins... 163 3.8 Functionality ofnonmeat Proteins in Comminuted Meats... 164 3.8.1 Milk Proteins... 165 3.8.2 Soy Proteins... 167 3.8.3 Com and Wheat Germ Proteins... 171 3.9 Milk Proteins as Emulsifiers in Food Systems... 175 3.9.1 Emulsifying Properties ofcaseins and Caseinates..... 176 3.9.2 Emulsifying Properties ofwhey Proteins... 182 3.10 Emulsifying Properties ofegg Proteins................... 192 3.11 Emulsifying Properties ofplant Proteins................ 196 3.11.1 Soybean Proteins........... 196 3.11.2 Pea and Bean Proteins......................... 205

IX 3.11.3 Com Proteins 206 3.11.4 Miscellaneous Proteins.... 209 References................................................................. 215 Chapter 4 Oil and Fat Binding Properties OfProteins.................. 228 4.1 Introduction............................................................. 228 4.2 Fat Binding Properties ofproteins ofanimal Origin.................... 231 4.2.1 Muscle Proteins................................................. 231 4.2.2 Soy Proteins in Comminuted Meats 237 4.2.3 The Effect ofcom Germ Protein Flour on Fat Binding in Ground BeefPatties 239 4.2.4 Milk and Egg Proteins.......................................... 241 4.3 Fat Binding Properties ofproteins ofplant Origin 244 4.3.1 Soy Proteins.................................................... 244 4.3.2 Pea, Bean and Guar Proteins 246 4.3.3 Com Germ Proteins 247 4.3.4 Wheat Proteins...... 250 4.3.5 Cottonseed Proteins 252 4.3.6 Miscellaneous Proteins.. 253 References................................................................. 256 Chapter 5 Foaming Properties ofproteins............................... 260 5.1 Introduction,... 260 5.2 The Mechanism offoam Formation 261 5.2.1 Factors Affecting Foam Formation 267 5.2.2 Foam Stability.............. 272 5.3 Milk Proteins............ 274 5.3.1 Factors Affecting the Foaming Properties ofmilk Proteins 281 5.4 Egg Proteins.............. 287 5.4.1 The Effect ofprocessing on Foaming Properties ofegg Proteins 290 5.5 Blood Proteins and Gelatin 292 5.6 The Foaming Properties ofplant Proteins..... 293 References................................................................. 304 Chapter 6 Gelling Properties ofproteins......................... 310 6.1 Introduction............................................................. 310 6.2 The Mechanism ofprotein Gel Formation, 311 6.2.1 Heat-Induced Gelation.......................................... 313 6.2.2 Protein-Water Interaction in Gels............................... 314 6.2.3 Factors Affecting the Properties ofgels........................ 315 6.3 Gelling Properties ofmeat Proteins..................................... 316 6.3.1 Myofibrillar Proteins........................................... 317 6.3.2 Sarcoplasmic Proteins 322 6.3.3 Gelation ofred and White Muscle Proteins 322

x 6.3.4 Factors Affecting the Gelling Properties ofmeat Proteins 323 6.3.5 Myosin Blends with Other Proteins and Lipids 329 6.3.6 Fish Proteins.................................................... 331 6.3.7 Collagen Gelation 334 6.3.8 Blood Proteins 336 6.4 Gelling Properties ofmilk Proteins 337 6.4.1 Gelling Properties ofwhey Protein Concentrate, Isolate, and Individual Whey Proteins 338 6.4.2 The Effect ofheating and Protein Concentration 340 6.4.3 Gelation ofcasein.............................................. 344 6.4.4 Factors Affecting the Gelling Properties ofmilk Proteins...... 345 6.5 Gelling Properties ofegg Proteins...................................... 349 6.5.1 Gelation ofegg White 349 6.5.2 Gelation ofyolk 353 6.6 Gelling Properties ofsoy Proteins 355 References 358 Subject Index................................................................. 367