Food Biochemistry and Food Processing (2 edition)

BLBS102-c01 BLBS102-Simpson March 21, 2012 11:8 Trim: 276mm X 219mm Printer Name: Yet to Come

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An Introduction to Food Biochemistry

Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip

Introduction

Biochemistry of Food Carbohydrates

Structures

Sugar Derivatives – Glycosides

Food Disaccharides

Carbohydrate Browning Reactions

Starch

Metabolism of Carbohydrates

Metabolism of Lactose in Cheese Production

Removal of Glucose in Egg Powder

Production of Starch Sugars and Syrups

Food Protein Biochemistry

Properties of Amino Acids

Protein Nutritional Considerations

Animal Protein Structure and Proteolysis in Food Systems

Protein Modifications

Protein Structure

Oxidative Browning

Enzymatic Texture Modifications

Quality Index

Fruit Ripening

Analytical Protein Biochemistry

Food Allergenicity

Enzyme Biotechnology in Foods

Food Lipid Biochemistry

Fatty Acids

Triglycerides and Phospholipids

Phospholipids

Food Lipid Degradation

Autoxidation

Elected Phytochemical Flavour and Colour Compounds

Cholesterol

Terpenoids

Nucleic Acids and Food Science

DNA Structure

Genetic Modification

Food Authentication and the Role of DNA Technologies

Natural Toxicants

Conclusion

References

Abstract:Compared to the siloed commodity departments of the

past, the multi-disciplinary field of food science and technology

has increasingly adopted a less segregated and more synergistic

approach to research. At their most fundamental levels, all food-

related processes from harvest to digestion are ways of bringing

about, or preventing, biochemical changes. We contend that there

is not a single scientific investigation of a food-related process that

can avoid biochemical considerations. Even food scientists studying

inorganic materials used in processing equipment and/or packaging

must eventually consider potential reactions with biomolecules en-

countered in food systems. Moreover, since the food that we eat

plays a central role in our overall well-being, it follows that tomor-

row’s food scientists and technologists must have a solid foundation

in food biochemistry if they are to be innovators and visionaries.

Introductions to biochemical topics are provided in this chapter,

under the categories of carbohydrates, proteins, lipids, DNA, and

toxicants. Within these broad divisions, general and specific food

biochemical concepts are introduced, many of which are explored

in detail in the chapters that follow.

INTRODUCTION

Many biochemical reactions and their products are the basis

of much of food science and technology. Food scientists must

be interdisciplinary in their approaches to studying and solving

problems that require the integration of several disciplines, such

as physics, chemistry, biology and various social sciences (e.g.

sensory science, marketing, consumer attitude/acceptability).

For example, in the development of food packaging materials,

one must consider microbiological, environmental, biochemical

(flavour/nutrient) and economic questions in addition to mate-

rial/polymer science. In today’s market, product development

considerations may include several of the following: nutri-

tional, environmental, microbiological (safety and probiotic),

nutraceutical and religious/cultural questions in addition to

cost/marketing and formulation methods. An ideal food product

would promote healthy gut microflora, contain 20 g of vegetable

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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