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Methods to Monitor Process-Induced Changes in Food Proteins

An Overview

  • Chapter
Process-Induced Chemical Changes in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 434))

Abstract

Proteins in food systems may undergo various changes in their structural properties as a consequence of processing. Whether these changes are beneficial or detrimental in terms of the nutritional, biological or functional properties of the processed system, it is important to apply analytical methods which can monitor the course of protein structural changes, in order to elucidate the underlying mechanism behind the results of different processes. Proteins are usually found in high concentrations in foods; furthermore, these proteins frequently may either initially be part of a solid food or may become insoluble due to processing. As a result, many of the traditional biochemical methods for analysis of protein structural properties in dilute solution cannot be applied directly to study food proteins. This chapter gives an overview of some potential methods which may be used to monitor the changes in quaternary, tertiary, secondary and primary structure of proteins in food systems.

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Authors and Affiliations

  1. Department of Food Science, The University of British Columbia, 6650 N.W. Marine Drive, Vancouver, BC, Canada, V6T 1Z4

    E. C. Y. Li-Chan

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  1. E. C. Y. Li-Chan
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Editors and Affiliations

  1. Memorial University of Newfoundland, St. John, Newfoundland, Canada

    Fereidoon Shahidi

  2. Rutgers University, New Brunswick, New Jersey, USA

    Chi-Tang Ho

  3. Japan Women’s University, Tokyo, Japan

    Nguyen van Chuyen

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Li-Chan, E.C.Y. (1998). Methods to Monitor Process-Induced Changes in Food Proteins. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_2

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  • DOI: https://doi.org/10.1007/978-1-4899-1925-0_2

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