Biochemistry of foods

585 Pages·2013·17.685 MB·English

by  Neason A Eskin

Biochemistry of Foods
Third Edition
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Biochemistry of Foods
Third Edition
Edited by
N. A. Michael Eskin and Fereidoon Shahidi

AMSTERDAMlBOSTONlHEIDELBERGlLONDONlNEWYORKlOXFORDlPARIS
SANDIEGOlSANFRANCISCOlSINGAPORElSYDNEYlTOKYO
AcademicPressisanImprintofElsevier
AcademicPressisanimprintofElsevier
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Firstedition1971
Secondedition1990
Thirdedition2013
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Wewould like to dedicate this book to:
Dr. H. Michael Henderson, a dear friend and
colleaguewith whom one of us (Michael Eskin) wrote the first edition of
BIOCHEMISTRYOF FOODS in 1971, who passed away in 2009.
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Contents
Preface xv V. StorageofGrains 22
ListofContributors xvii A. Respiration 22
1. EffectofMoistureContent 22
2. EffectofTemperature 23
B. ProlongedStorageofGrains
Part I
andFlour 23
Biochemical Changes in Raw Foods
PartII:Legumes 24
I. Introduction 24
1. Cereals and Legumes 3 II. LegumeSeedStructure 24
III. LegumeSeedComposition 24
KequanZhou,MargaretSlavin, A. ProximateComposition 24
HermanLutterodt,MonicaWhent, B. Protein 26
N.A.MichaelEskinandLiangliYu 1. NitrogenFixation 26
PartI:Cereals 4 2. Classification 27
I. Introduction 4 3. ProteinStructureandProperties 27
II. CerealGrainStructure 4 4. ProteinQuality 29
III. CerealGrainComposition 5 C. Carbohydrates 29
A. Amyloplasts 6 1. Overview 29
B. TheStarchGranule 6 2. InsolubleCarbohydrate 30

C. BiosynthesisofStarch 7 3. SolubleCarbohydrate 32
D. SucroseStarchConversionin 4. Conclusion 33
DevelopingGrains 7 D. Lipids 34
E. StarchSynthesis 10 E. OtherComponentsofInterest 34
F. StarchSynthesis:Amylopectin 10 1. EnzymeInhibitors 34
G. ProteinBodies 11 2. Lectins 35
H. OriginofProteinBodies 11 3. Lipoxygenase 36
I. ClassificationofPlantProteins 12 IV. EffectsofGermination 36
J. Prolamins 13 A. Carbohydrates 36
K. ProteinSynthesis 14 B. Lipids 36
L. Lipids 15 C. Proteins 37
IV. GerminationofCereals 16 D. VitaminsandMinerals 37
A. MobilizationofCerealStarchesby E. Anti-NutritionalFactors 38
a-Amylase 16 1. TrypsinInhibitorActivity 38
B. Biosynthesisofa-Amylaseduring 2. PhyticAcid 38
Germination 16 F. NutraceuticalComponents 38
C. a-AmylaseActivityinGerminated G. EstheticFoodQuality 39
Cereals 18 V. EffectsofFermentation 39
D. EffectofGerminationonFlourQuality 18 VI. Storage 40
E. TreatmentofSproutedGrain:Reduction A. Respiration,Moisture,and
ofa-Amylase 18 Temperature 40
F. MobilizationofProteinsduring B. SeedAgingandFoodQuality 40
Germination 19 C. EffectonIsoflavones 41
G. LipidMobilizationduringGermination 20 References 41
vii
viii Contents
2. Fruits and Vegetables 49 C. NewDevelopmentsinPostharvest
Storage 108
N.A.MichaelEskinandErnstHoehn References 109
I. Introduction 49
II. Respiration 50 3. Meat and Fish 127
A. Fruits 50
B. Vegetables 52 N.A.MichaelEskin,MichelAlianiand
FereidoonShahidi
1. ControloftheClimactericRise 53
2. EnzymaticControl 54 I. Introduction 128
III. InitiationofRipening 55 II. TheNatureofMuscle 129
IV. BiosynthesisofEthylene 57 A. Structure 129
A. MethionineasaPrecursorofEthylene 59 B. Cytoskeleton 130
1. TheYangCycle,Recyclingof 1. GapFilaments 130
Methionine 59 2. IntermediateFilaments 131
2. MethionineandEthylene C. ConnectiveTissue 131
Biosynthesis 59 1. Collagen 131
B. RegulationofEthyleneinRipening III. ContractionofMuscle 134
Fruits 62
A. RegulationofMuscleContraction:
1. ACCSynthaseandACCOxidase 62 TroponinandTropomyosin 135
2. Cyanide 63 B. MechanismofTropomyosinAction 136
3. OrganicAcids 63 C. ATPandtheLohmannReaction 136
4. LipidPeroxidation:Lipoxygenase 63 D. FishMuscleContraction 137
5. Galactose 65 IV. ConversionofMuscletoMeatand
V. ColorChanges 65 EdibleFish 138
A. ChlorophyllChangesduringRipening 66 A. ATPandPostmortemChanges 139
B. ChlorophyllBiosynthesis 66 B. PostmortemMetabolismofATP 141
1. Phase1:GlutamatetoChlorophylla 66 C. AdenosineNucleotidesand
2. Phase2:TheChlorophyllCycle 71 ProteinDenaturation 145
C. RegulationofChlorophyll D. PostmortemGlycolysis 146
Biosynthesis 71 E. PostmortempH 147
D. MechanismofChlorophyll F. Time-CourseofPostmortem
Degradation 71 Glycolysis 149
1. ChlorophyllDegradation:Processing G. EffectofTemperatureonPostmortem
andStorage 73 Glycolysis:ColdShortening 149
E. Carotenoids 75 H. EffectofElectricalStimulationon
1. CarotenoidChangesduringRipening 80 PostmortemGlycolysisand
2. CarotenoidDegradation:Processing Tenderness 151
andStorage 83 I. PrerigorPressurization 152
F. Anthocyanins 84 J. GlycolyticEnzymes 152
1. BiosynthesisofAnthocyanins 85 K. PaleSoftExudativeandDarkFirmDry
2. Anthocyanins:EffectofProcessing 87 Conditions 153
VI. Texture 89 1. PSE 153
A. CellWall 89 2. DFD 154
1. CellWallConstituents 89 L. PostmortemChangesinMeatand
2. CellWallDegradation 92 FishProteins 154
VII. Flavor 99 1. Water-HoldingCapacity 154
A. Aroma 99 2. ProteomicsandWater-Holding
1. Aldehydes,Alcohols,andEsters 100 Capacity 156
B. Taste 103 M. PostrigorTenderness 156
1. StarcheSugarConversion 104 N. MechanismofPostrigorTenderization 156
2. OrganicAcids 105 1. Calcium-ActivatedFactor:The
VIII. Storage 106 CalpainFamily 157
A. ColdStorage 107 2. Calpastatin 158
B. ControlledAtmosphereStorage 107 3. LysosomalProteases 159
Contents ix
4. Proteasomes 159 A. StructureofEggs 216
5. ProteomicsandMeatTenderness 160 1. StructureofEggshell 216
O. CytoskeletonandMeatTenderness 160 2. StructureofEggWhite 216
1. G-Filaments 160 3. StructureofEggYolk 217
2. IntermediateFilaments 161 B. ChemicalCompositionofEggs 219
P. EffectofPressurizationonTenderness 161 1. ChemicalCompositionofEggshell 219
1. High-PressureTreatment 161 2. ChemicalCompositionofEggWhite 220
2. High-PressureShockwaves 162 3. ChemicalCompositionofEggYolk 222
Q. LysosomalEnzymesandCollagen III. BiosynthesisofEggs 225
Degradation 162 A. IntroductiontotheEggFormation
V. MeatPigments 162 Process 225
A. Myoglobin 163 B. BiosynthesisofEggshellandRelated
1. ThePrimaryStructureofMyoglobins 163 BiochemicalChanges 225
2. MyoglobinChangesinRawMeat 163 1. RegulationofEggshellBiosynthesis 225
3. MyoglobinChangesandOxygen 2. BiomineralizationofEggshell 225
Tension 165 C. BiosynthesisofEggAlbumen 226
4. EffectofpH,Temperature,andSalt D. BiosynthesisofEggYolk 227
ontheFormationofMetmyoglobin 165 1. FormationofVitellogenin 227
5. EndogenousMeatEnzymesand 2. SynthesisofYolkLow-Density
MetmyoglobinFormation 166 Lipoprotein 227
B. FishPigments 167 3. BiosynthesisofYolkLivetins 228
C. PreservationofMeatPigments 167 IV. ChangesinEggComponentsInduced
References 171 byFoodProcessing 228
A. DenaturationofEggProteins 228
4. Milk 187 B. ChangesinEggProteinsduring
Preservation 228
N.A.MichaelEskinandH.DouglasGoff 1. EffectsofAgingonEggs 229
2. EffectsofHeatonEggs 230
I. Introduction 187
3. EffectsofFreezingonEggs 231
II. CompositionofMilk 187
4. EffectsofIrradiationonEggs 233
III. MilkConstituents 189
C. ChangesinEggProteinFunctionality
A. Lipids 190
InducedbyProcessing 233
1. BiosynthesisofMilkFat 193
1. EffectsofDry-HeatingonGelation 233
2. FattyAcidSynthesisintheMammary
2. EffectsofHeatonFoaming 234
Gland 194
3. EffectsofHeatonEmulsification 235
3. SynthesisofUnsaturatedFattyAcids 196
D. ModificationofEggProtein
B. MilkProteins 196
Functionality 236
1. Caseins 197
1. ChemicalandPhysicalModifications
2. MolecularandStructural
ofEggs 236
CharacteristicsofCaseins 197
2. ImprovementofFunctionalProperties
3. WheyProteins 201
ofEggsusingMaillardReactions 236
C. CaseinMicelle 202
References 237
1. CaseinMicelleStructure 203
2. CaseinMicelleModels 204
Part II
D. BiosynthesisofMilkProteins 206
E. Lactose 207 Biochemistry of Food Processing
References 208
6. Browning Reactions in Foods 245
5. Egg Components in Food Systems 215
N.A.MichaelEskin,Chi-TangHoand
YoshinoriMineandHuaZhang FereidoonShahidi
I. Introduction 215 I. Introduction 245
II. StructureandChemicalComponents II. Non-enzymaticBrowning 246
ofEggs 216 A. MaillardReaction 246