Food Chemistry

1.4 Proteins 57 bridges, ionic or hydrophobic bonds. This can be accomplished by: changing the temperature, ad- justing the pH, ...

58 1 Amino Acids, Peptides, Proteins Table 1.27.Denaturation ofβ-lactoglobulins A and B (β-LG-A,β-LG-B) and ofα-lactalbumin (a-L ...

1.4 Proteins 59 Table 1.28.pK values of protein side chains Group pK Group pK (25◦C) (25◦C) α-Carboxyl- 3–4 Imidazolium- 4–8 β,γ ...

60 1 Amino Acids, Peptides, Proteins Fig. 1.34.Titration curves forβ-lactoglobulin at var- ious ionic strengths ω. (according to ...

1.4 Proteins 61 polar solvents such as water, glycerol, for- mamide, dimethylformamide or formic acid. In a less polar solvent s ...

62 1 Amino Acids, Peptides, Proteins The water retention capacity of protein can be es- timated with the following formula: a=fc ...

1.4 Proteins 63 carrageenan (4.4.4.3.2). Formation of a three- dimensional network takes place through the aggregation of unorde ...

64 1 Amino Acids, Peptides, Proteins boundary layer and the polar “head”, which projects into the aqueous medium, prevents coale ...

1.4 Proteins 65 phosgene: (1.103) 1.4.4.1.2 Reactions Resulting in a Loss of Positive Charge Acetic anhydride reacts with lysine ...

66 1 Amino Acids, Peptides, Proteins 1.4.4.1.4 ReversibleReactions..................................... N-Maleyl derivatives of ...

1.4 Proteins 67 Reaction of the arginine residue with 1,2- cyclohexanedione is highly selective and proceeds under mild conditio ...

68 1 Amino Acids, Peptides, Proteins reaction with 5, 5 ′-dithio-bis-(2-nitro-benzoic acid). These mixed disulfides are then cle ...

1.4 Proteins 69 a thionitrobenzoate anion: (1.133) The derivative of p-hydroxymercuribenzoate has anε 250 of 7500 at pH 7, while ...

70 1 Amino Acids, Peptides, Proteins 1.4.4.8 Tryptophan Residue N-Bromosuccinimide oxidizes the tryptophan side chain and also t ...

1.4 Proteins 71 for example, lactose or glucose, which yield protein-bound ε-N-deoxylactulosyl-1-lysine or ε-N-deoxyfructosyl-1- ...

72 1 Amino Acids, Peptides, Proteins Table 1.29. Ornithine is formed during cleavage of arginine (Reaction 1.54). (1.154) Format ...

1.4 Proteins 73 Fig. 1.37.Amino acid contents of a sunflower seed protein isolate heated in sodium hydroxide solutions at 80 ◦C ...

74 1 Amino Acids, Peptides, Proteins Fig. 1.39.Lysinoalanine (LAL) formation from wheat gluten (2) and corn gluten (1). Protein ...

1.4 Proteins 75 Table 1.31.Lysinoalanine content of various foods Food Origin/ Lysinoalanine Treatment (mg/kg protein) Frankfurt ...

76 1 Amino Acids, Peptides, Proteins Table 1.32.Enzymatic reactions affecting proteins Hydrolysis Endopeptidases Exopeptidases ...