Naslov
Nutritionally Relevant Proteins

Autori
Josić, Djuro ; Kovač, Spomenka ; Gašo Sokač, Dajana

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Proteomics in Foods: Principles and Applications (Food Microbiology and Food Safety / Research and Development)

Urednik/ci
Toldra, Fidel ; Nollet, Leo M. L.

Izdavač
Springer

Grad
New York (NY)

Godina
2013

Raspon stranica
425-446

ISBN
978-1-4614-5625-4

Ključne riječi
animal and plant proteins ; proteomics ; nutrition ; allergens ; transgenic food

Sažetak
Proteins are indispensable food components and also directly contribute to the flavor of food ; they are precursors for aroma compounds and colors formed during food processing and storage. Proteins have the ability to build or stabilize gels, foams, emulsions, and fibrillar structures and they physically and chemically interact with other main food components, lipids, and carbohydrates. Animal proteins from eggs, meat, and milk are the most important source of essential amino acids, and they have full nutritional value. Some food of plant origin such as legumes, oilseeds, and grains, also contain these amino acids. These proteins, mostly originated from soybean, are frequently added to other food either for economic reasons or to improve their functional properties. The nutritive value of proteins is determined by their content of essential amino acids and digestibility, and some food components of protein origin such as protease inhibitors, allergens, or lectins can significantly impair the nutritional value and safety of some food. The use of proteomics is very important for characterization of nutritionally valuable proteins and detection of trace components of protein and peptide origin that can cause the above-mentioned harmful side effects and impair the digestibility of food. Proteins are also the final products of changes in the genome in transgenic food, and proteomic changes in this food are intensively studied. In this chapter, the proteomic view of nutritionally relevant proteins is presented.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA