Index 763trypsin inhibitor, 580
metalloprotease, 575, 579–580
N--benzoylarginine-p-nitroanilide (BAPA), 579
serine protease, 575, 579–580
Proteases, 4, 10, 599, 605. See alsoProteinases
Proteasome, 317, 379, 389
Protein analysis, 25–27
by detecting or quantifying specific protein component,
26
electrophoresis, 26
high performance liquid chromatography, 26
reverse-phase chromatography, 26
size-exclusion chromatography, 26–27
by determining nitrogen content, 25
biuret procedure, 25
Lowry method, 26
Protein cross-links (cross-linking), 223–235
AGE protein cross-links, 226
covalent links, 225
cross-links derived from dehydration, 225
cross-links derived from the Maillard reaction, 225–
226
cross-links derived from tyrosine, 225
cross-links formed via transglutaminase catalysis, 229–
230
disulfide cross-links, 225, 232–233
effect on food quality, 226
in foods, 224
intramolecular cross-links, 224
intramolecular cross-links, 224
isopeptide cross-links, 230
lysine-lysine cross-links, 226, 229
maillard-related cross-links, 229
manipulation during food processing, 230–235
chemical methods, 231–232
cross-linking agents, 231
enzymatic methods, 232–233
on food quality, 233
on food texture, 233
on functional properties of food, 232
relation to food deterioration, 233
Protein, 119, 122, 124, 357, 491, 568, 574–580, 582, 585,
596, 616–618, 624
amino acid, 118
antifreeze protein, 116
arrays, 212
bread-making, 585
coagulation, 598, 602
data bank (PDB), 156
degradation, 357
denaturation, 609
denature of, 121
disulfide isomerase (PDI), 232–233
emulsifying capacity, 580
foam-forming capacity, 580folding of, 121
hydrolysis of, 124
hydrophilic protein, 121
hydrophobic protein, 121
membranes bond protein, 116
milling, 582
myofibrillar proteins, 357, 358
loss of firm texture, 358
loss of functional characteristics, 358
loss of integrity, 358
nonstorage, 574–575
osborne fractionation, 574–575
proteolysis, 598, 605–606, 610
salting in, 122
salting out, 122
sarcoplasmic proteins, 357
quality degradation, 357
solubility, 122
storage, 574–575, 577
stroma (muscle) proteins, 357, 358
collagen degradation, 358
textural changes, 358
synthesis of, 124
Proteinases, 304–306, 316–317, 358, 618, 629, 650
Protein-glutamine -glutamyltransferase (transgluta-
minase), 12
Proteolysis, 304, 311, 320–325, 332, 629, 644–645, 650,
654
during cheese fermentation, 12
in cheese, 248
in animal tissues, 8
in germinating seeds, 12
Proteomics, 401–16
allergen characterization, 416
antemortem metabolism, 409–10, 414
methodology, 401, 403–5
post mortem metabolism, 410
quality involution, 409
species authentication, 414–16
Prusiner, S., 60
PSE
meat, 302, 304–305, 311
pork, 642
Pulsed electric field processing, 88, 729
Putrescine, 18. SeeAmines
Pyroglutamate, 670
Pyrraline, 80
Pyrroles, 80, 89–91
Pyruvate, 665, 666, 670Q
QTL analyses, 265
Quality, 537, 539, 540, 541, 542, 543, 544, 545, 546, 551,
552, 553, 554
attributes, 537, 545, 546, 552, 554INDEX_Hui_277065 11/1/05 11:12 AM Page 763