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Chemical Deterioration of Proteins
John R. Whitaker
其他書名
Based on a Symposium Sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 4-5, 1979
出版American Chemical Society, 1980
主題Science / Chemistry / Organic
ISBN08412054349780841205437
URLhttp://books.google.com.hk/books?id=-r6yAAAAIAAJ&hl=&source=gbs_api
註釋Abstract: To maximize the benefits of processing and formulating foods, the protein changes which occur as a result of chemical or physical deterioration must be understood. These changes can be extended to humans as aging proceeds and protein structures within the body deteriorate. General coverage begins with an overview of protein deterioration. Empirical and theoretical concepts effecting change include posttranslational modifications, maturation functions, photooxidative pathways, changes which occur during storage, alkaline/alkali treatment, binding/interactions of flavor constituents, lipids and pigments with proteins, and the concept of enzyme inactivation. (kbc).