Chapter 5: Proteins Check Access

The distinctive characteristics of proteins as amino acid polymers are covered in this chapter, including the protein contents of a range of food raw materials and manufactured products, the amino acids, primary, secondary and tertiary levels of protein structure, the distribution of amino acids in typical food proteins and nutritional status (indispensable/essential versus dispensable/non-essential amino acids). Consideration is given to food protein systems, e.g. milk, cheese and egg proteins, including their relations with manufactured foods, meat, cereal proteins, bread-making (dough development and flour improvers) and gluten chemistry.