746 Index
Allosteric enzymes, 156, 158, 160
Alpha linolenic acid (ALA), 356
Alpha-hemolysin, 717
Amadori compound, 80, 83, 90–91
Amadori rearrangement, 80, 91
Amadori-Pe, 91
Amaranth seed albumin (AmA1), 45
Amines, 651–652
Amino acids, 118–119, 124, 176–179, 202–205, 209,
295, 298, 318, 320–321, 644, 650, 653–654. See
alsoProteolyis
anabolic pathway, 667
catabolic (Ehrlich) pathway, 667
isoelectric point, 119
isoleucine, 667, 671
leucine, 667, 671
methionine, 672
negatively charged, 177–178
non-polar, 177, 179
phenylalanine, 667
polar uncharged, 177, 179
positively charged, 177–178
sequence, 156
threonine, 671–672
tryptophan, 667
valine, 667, 671
zwitterion, 119
Amino compounds, 629
Aminopeptidases, 12, 306, 318, 320–325, 332, 392, 579,
650
Aminophospholipids, 90–91
Ammonia, 383, 650
AMP deaminase, 382–383
AMP. SeeAdenosine monophosphate
Amplified fragment length polymorphism (AFLP), 727
Amylase, 5, 7, 20, 575, 578, 583, 617–618, 622, 624–
625, 629
high-pI, 578
germination-specific, 578
inhibitor, 575, 578
-Amylase/subtilisin, 578
cereal trypsin/-amylase, 578
defense (D-type), 578
Kunitz, 578
regulation (R-type), 578
low-pI, 578
Amylo-1, 6-glucosidase, 20
Amylopectin, 254, 568–570, 616–617
Amyloplast, 255
Amylose, 254, 568–570, 616
lipid complex, 568–569
Anaerobic degradation, 87
Anaerobic respiration, 501
Analytical methods in food biochemistry, 25
Anchovies, 391
Animal promoters
bovine -casein promoter (CSN2), 48
cytomegalovirus promoter (CMV), 51
mouse metallothionein-I promoter (MT), 50
ocean pout antifreeze promoter, 52
rat myosin light chain 1 promoter (MLC1), 49
Anserine, 382
Anstellgut, 626
Anthocyanins, 31, 509
Antifreeze
glycoproteins (AFGs), 52
proteins (AFPs), 52
Antimicrobial compounds. SeeBacteriocins
Antioxidants, 37, 40–41, 55
Antioxidative enzymes, 320, 502
AOAC Official Methods of Analysis, 365
Apple juice, 82
Applications of mineral to food, 29
Aquaculture, 384
Aqueous solution, 115–121
amphiphilic substance, 115, 121, 123
boiling point elevation, 115–116
buffer solution, 120
colligative properties, 115
freezing point depression, 115–116
hydrated ion, 119
hydrophilic substance, 115, 121, 126
hydrophobic substance, 115, 121, 126
hypertonic solution, 116
hypotonic solution, 116
ionic strength, 122
osmotic pressure, 116
solution of acid and base, 117
solution of amino acid, 118
solution of electrolyte, 116
solution of salt, 119
Arabinofuranosidase, 575, 578–579
Arabinogalactan-peptides, 568, 570
Arabinose, 570–571, 573, 579
Arabinoxylan, 568, 570–574, 578–579, 582–585, 616
alkaline solubilization, 571
bread-making, 584
conformation, 572–573
fractionation, 571, 573
ammonium sulfate precipitation, 571, 573
milling, 582
molecular weight, 571–574, 578–579, 584
gel permeation chromatography, 571
oxidative gelation, 574
solubility, 573
substitution degree, 570–572, 578
substitution pattern, 570, 578
viscosity, 573–574
water holding capacity, 573, 584–585
water-extractable, 570–574, 578–579, 584
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