ISSN:0099-0248    

DOI:10.1080/10408398309527374

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

Proteins are exposed to alkaline conditions during solubilization and / or purification, during food storage and processing, in removal of toxic constituents, and for characterization. During alkali treatment, there are changes in solubility and aggregation, hydrolysis, elimination reactions involving the side chains of certain amino acids, racemization of amino acid residues, addition of compounds to proteins, fragmentation of the peptide chain, as well as modification or elimination of nonprotein constituents. The rates of these reactions are affected by pH, temperature, cations (in some cases), ionic strength (in some cases), protein concentration, and to some extent by the specific nature of the protein. The general mechanisms and stoichiometry of these reactions are described. Other constituents of high protein foods also undergo reactions in alkaline solutions and the products of these reactions may in turn react with proteins. We have described the effect of alkali on enediol formation and fragmentation of carbohydrates, the hydrolysis of lipids in alkaline solution and effect on rate of peroxidation of the polyunsaturated fatty acids, the oxidation of amino acid residues, especially methionine, the oxidation of phenols to benzoquinones, and the catalytic effect of metal ions in alkaline solutions. Alkali treatment is also used in the specific modification of proteins to distinguish between O‐glycosyl and amide‐linked glycosyl groups, to effect specific cleavage of peptide bonds via β elimination, in the formation of anhydrotrypsin, anhydrochymotrypsin, anhydrosubtilisin and thiol‐subtilisin, and in formation of intrachain crosslinking in proteins.

ISSN:0099-0248    

DOI:10.1080/10408398309527375

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

This is a review of production and cultivation methods of the accepted types and varieties of buckwheat. A brief description of seed characteristics and structure is followed by a detailed review of seed composition (carbohydrates, proteins, enzymes, lipids, and miscellaneous compounds) in mature and maturing buckwheat. A major part of the review deals with buckwheat uses as food, feed, honey, and rutin. Mechanical processing, thermal treatment, specific food uses, standard specifications, and changes during storage are covered. The review ends with a projection into the future and research needs.

ISSN:0099-0248    

DOI:10.1080/10408398309527376

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

Successful commercial radiation applications are analyzed, and an evaluation is made of those factors present in each which led to its success. Common “success elements” were identified. Several potential food irradiation applications were then examined from that viewpoint, and some applications could be identified which appeared to contain those favorable elements or characteristics which could lead to successful early commercialization. Reasonable FDA clearance requirements are assumed.

ISSN:0099-0248    

DOI:10.1080/10408398309527377

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor