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Chemical Reactions of Proteins

  • Chapter
Chemical Changes in Food during Processing

Part of the book series: Basic Symposium Series ((IFTBSS))

Abstract

Proteins occupy a unique status among the constituents of biological matter by virtue of their relatively large size and complex, multifaceted, and multireactive structures. These properties give them superb characteristics for functioning in biological systems in many different ways, but these characteristics also make many proteins susceptible to environmental stresses. While these susceptibilities to stresses are important in the functions of biological systems, allowing proteins to respond to or interact with the many constituents in biological systems, they are also easily attacked by a variety of chemicals and are subject to many deteriorative reactions. Indeed, susceptibility to and interaction with the environment by proteins are what make proteins highly important constituents that fulfill a major requirement for living things, namely, response to environment.

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Author notes

  1. W. S. Dominic Wong

    Present address: USDA-ARS, WRRC, 800 Buchanan St., Berkeley, CA, 94710, USA

Authors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, CA, 95616, USA

    John R. Whitaker, W. S. Dominic Wong & David T. Osuga

  2. Division of Rheumatology/Allergy, School of Medicine, University of California, Davis, CA, 95616, USA

    M. Eric Gershwin

Authors
  1. Robert E. Feeney
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  2. John R. Whitaker
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  3. W. S. Dominic Wong
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  4. David T. Osuga
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  5. M. Eric Gershwin
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Thomas Richardson

  2. Nabisco Brands, Inc., East Hanover, New Jersey, USA

    John W. Finley

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Feeney, R.E., Whitaker, J.R., Wong, W.S.D., Osuga, D.T., Gershwin, M.E. (1985). Chemical Reactions of Proteins. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food during Processing. Basic Symposium Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2265-8_12

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  • DOI: https://doi.org/10.1007/978-1-4613-2265-8_12

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