Lawrie Proteins as Human Food

Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969
1. Auflage 2016
ISBN: 978-1-4831-0016-6
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 544 Seiten, Web PDF

Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of protein such as problems related to the surplus and deficiency of protein production; nutrition policy with regard to protein; and methods on how to meet the world's protein needs. Part II tackles the preservation of protein and processing, as well as the altering effects of toxic agents and microorganisms on protein. Parts III, IV, and V respectively deals with the different animal, plant, and other unconventional sources of protein; their properties; and quality control. Part VI talks about the organoleptic qualities of protein foods and protein problems in large-scale catering, and Part VII covers regulatory mechanism in mammalian protein metabolism; effects of disproportionate amounts of amino acids; and the evaluation of protein. The text is recommended for nutritionists and chemists who would like to know more about the advancements in the studies of protein, its relevance to diet, and the solution to problems related to it.

Autoren/Hrsg.

Lawrie, R. A.

Inhaltsverzeichnis

1;Front Cover;1
2;Proteins as Human Food;4
3;Copyright Page;5
4;Table of Contents;6
5;PREFACE;10
6;ACKNOWLEDGEMENTS;12
7;INTRODUCTION;14
8;PART I: GENERAL ASPECTS OF SUPPLY AND DEMAND;20
8.1;CHAPTER 1. WORLD PROTEIN SUPPLIES AND NEEDS;22
8.1.1;PRESENT AND FUTURE REQUIREMENTS OF PROTEIN FOODS;27
8.1.2;HOW CAN THE PROTEIN GAP BE CLOSED?;32
8.2;CHAPTER 2. ECONOMICS OF PROTEIN PRODUCTION;39
8.2.1;INTRODUCTION;39
8.2.2;PROBLEMS OF SURPLUS;40
8.2.3;PROBLEMS OF DEFICIENCY;46
8.2.4;REFERENCES;50
8.3;CHAPTER 3. NUTRITION POLICY WITH REGARD TO PROTEIN;51
8.3.1;INTRODUCTION;51
8.3.2;THE DEVELOPMENT OF A NUTRITION POLICY;52
8.3.3;BRITISH EXPERIENCE;54
8.3.4;WORLD PROBLEMS: ACTIVITIES IN THE UNITED NATIONS FAMILY;57
8.3.5;THE IMPORTANCE OF CEREALS;59
8.3.6;THE SPECIAL NEEDS OF CHILDREN;60
8.3.7;CONCLUSION;62
8.3.8;REFERENCES;63
8.4;CHAPTER 4. COMPLEMENTARY WAYS OF MEETING THE WORLD'S PROTEIN NEEDS;65
8.4.1;INTRODUCTION;65
8.4.2;THE POPULATION TO BE FED;65
8.4.3;PROTEIN REQUIREMENTS;66
8.4.4;CONVENTIONAL SOURCES OF PROTEIN;70
8.4.5;LEAF AND SEED PROTEINS;72
8.4.6;ANIMAL CONVERSION;74
8.4.7;MICROBIAL CONVERSION;75
8.4.8;ACCEPTANCE OF NOVELTIES;76
8.4.9;CONCLUSION;78
8.4.10;REFERENCES;79
9;PART II: GENERAL ASPECTS OF PROTEIN PRESERVATION AND PROCESSING;82
9.1;CHAPTER 5. TOXIC AGENTS AND PROTEIN AVAILABILITY;84
9.1.1;INTRODUCTION;84
9.1.2;ANTIBIOTICS;84
9.1.3;FOOD ADDITIVES;85
9.1.4;NITROSAMINES;87
9.1.5;AGENE;88
9.1.6;3,4–BENZPYRENE;88
9.1.7;NATURALLY OCCURRING TOXIC AGENTS;89
9.1.8;MARINE BIOTOXINS;91
9.1.9;CONTAMINANTS OF MARINE ORGANISMS;92
9.1.10;BIOLOGICAL AMINES;93
9.1.11;TRACE ELEMENTS;94
9.1.12;ENVIRONMENTAL POLLUTANTS;95
9.1.13;NITRATES AND NITRITES;95
9.1.14;PESTICIDES;97
9.1.15;ORGANOMERCURIALS;101
9.1.16;VETERINARY PRODUCTS;105
9.1.17;IRRADIATION OF FOOD;106
9.1.18;REFERENCES;106
9.2;CHAPTER 6. MICROBIAL SPOILAGE OF PROTEINACEOUS FOODS;108
9.2.1;INTRODUCTION;108
9.2.2;SPOILAGE OF PROTEINACEOUS FOODS;108
9.2.3;LOSS OF WHOLESOMENESS;110
9.2.4;PRINCIPLES OF THE CONTROL OF MICROBIAL DETERIORATION OF FOOD PROTEINS;117
9.2.5;REFERENCES;122
9.3;CHAPTER 7. CHARACTERISTICS OF PRESERVATION PROCESSES AS APPLIED TO PROTEINACEOUS FOODS;126
9.3.1;INTRODUCTION;126
9.3.2;CRITICAL MICROBIOLOGICAL FACTORS;126
9.3.3;PRESERVATION PROCESSES;127
9.3.4;PRESERVATION BY APPLICATION OF HEAT;128
9.3.5;PRESERVATION BY USE OF IONIZING RAYS;130
9.3.6;PRESERVATION BY REFRIGERATION;132
9.3.7;PRESERVATION BY DEHYDRATION;134
9.3.8;PRESERVATION WITH PROTEIN MODIFICATION;137
9.3.9;PROTEIN DETERIORATION ARISING FROM PRESERVATION;137
9.3.10;REFERENCES;141
9.4;CHAPTER 8. ALTERATIONS TO PROTEINS DURING PROCESSING AND THE FORMATION OF STRUCTURES;145
9.4.1;INTRODUCTION;145
9.4.2;ALBUMIN AGGREGATION;145
9.4.3;NATURE OF INTERCHAIN LINKS;150
9.4.4;SIZE, SHAPE AND NUMBERS OF AGGREGATES;152
9.4.5;GEL STRUCTURE;158
9.4.6;DISCUSSION;159
9.4.7;ACKNOWLEDGEMENT;161
9.4.8;REFERENCES;161
10;PART III: PROTEINS FROM ANIMAL SOURCES;162
10.1;CHAPTER 9. QUANTITATIVE AND QUALITATIVE CONTROL OF PROTEINS IN MEAT ANIMALS;164
10.1.1;INTRODUCTION;164
10.1.2;GENETIC INFLUENCES;166
10.1.3;ENVIRONMENTAL INFLUENCES;176
10.1.4;CONCLUSIONS;186
10.1.5;REFERENCES;186
10.2;CHAPTER 10. PROPERTIES OF MEAT PROTEINS;190
10.2.1;INTRODUCTION;190
10.2.2;STRUCTURE OF THE MUSCLE FIBRE;190
10.2.3;PROTEINS OF SKELETAL MUSCLE;192
10.2.4;TWO PROPERTIES OF MUSCLE PROTEINS OF PARTICULAR PRACTICAL IMPORTANCE;196
10.2.5;INFLUENCE OF STORAGE AND PROCESSING OF MEAT ON THE MUSCULAR PROTEINS;198
10.2.6;REFERENCES;205
10.3;CHAPTER 11. INTRINSIC AND EXTRINSIC FACTORS AFFECTING THE QUALITY OF FISH;209
10.3.1;INTRODUCTION;209
10.3.2;BIOLOGICAL FACTORS AFFECTING QUALITY;210
10.3.3;INSTITUTIONAL FACTORS AFFECTING QUALITY;212
10.3.4;RIGOR MORTIS;213
10.3.5;SPOILAGE;215
10.3.6;MODIFYING EFFECTS;217
10.3.7;INDUSTRIAL SIGNIFICANCE;218
10.3.8;WHAT REQUIRES TO BE DONE;219
10.3.9;REFERENCES;220
10.4;CHAPTER 12. PROPERTIES OF FISH PROTEINS;223
10.4.1;INTRODUCTION;223
10.4.2;NUTRITIVE PROPERTIES OF FISH PROTEINS;224
10.4.3;FISH PROTEIN CONCENTRATES;225
10.4.4;PROPERTIES OF FISH PROTEINS WHICH INFLUENCE UTILIZATION;226
10.4.5;REFERENCES;234
10.5;CHAPTER 13. MILK AND MILK PRODUCTS;236
10.5.1;INTRODUCTION;236
10.5.2;THE PROTEIN CONTENT OF MILK AND FACTORS THAT AFFECT IT;237
10.5.3;THE NATURE OF MILK PROTEINS;239
10.5.4;THE AMINO ACID COMPOSITION OF MILK PROTEINS;239
10.5.5;THE SUPPLEMENTARY VALUE OF MILK PROTEIN;241
10.5.6;CHEESE;242
10.5.7;HIGH PRE-HEATING TEMPERATURES;244
10.5.8;THE STORAGE OF DRIED MILK;244
10.5.9;CONCLUSIONS;245
10.5.10;REFERENCES;246
10.6;CHAPTER 14. EGGS AND POULTRY;248
10.6.1;INTRODUCTION;248
10.6.2;EGGS;251
10.6.3;POULTRY MEAT;256
10.6.4;REFERENCES;263
11;PART IV: PROTEINS FROM PLANT;266
11.1;CHAPTER 15. CONTROL OF PLANT PROTEINS: THE INFLUENCE OF GENETICS AND ECOLOGY OF FOOD PLANTS;268
11.1.1;INTRODUCTION;268
11.1.2;POTATO;272
11.1.3;GREEN LEAVES;282
11.1.4;CONCLUSION;285
11.1.5;REFERENCES;287
11.2;CHAPTER 16. ENRICHMENT OF PLANT PROTEIN;289
11.2.1;INTRODUCTION;289
11.2.2;RECENT HISTORY OF AMINO ACID FORTIFICATION;290
11.2.3;SOME ECONOMIC CONSIDERATIONS;293
11.2.4;JUSTIFICATIONS ADVANCED FOR FIELD TRIALS;296
11.2.5;PROPOSED TUNISIAN FIELD TRIAL;298
11.2.6;WORLD-WIDE ACTIVITIES;299
11.2.7;CONCLUSIONS;302
11.2.8;REFERENCES;302
11.3;CHAPTER 17. STRUCTURAL AND NUTRITIONAL PROPERTIES OF CEREAL PROTEINS;303
11.3.1;INTRODUCTION;303
11.3.2;STRUCTURAL PROPERTIES;304
11.3.3;NUTRITIONAL PROPERTIES;312
11.3.4;REFERENCES;320
11.4;CHAPTER 18. BAKING: THE SIGNIFICANCE OF MODERN PROCESSING METHODS;323
11.4.1;INTRODUCTION;323
11.4.2;BREADMAKING METHODS;324
11.4.3;MECHANISMS OF DOUGH FORMATION AND DEVELOPMENT;328
11.4.4;ADVANTAGES OF MECHANICAL DEVELOPMENT;330
11.4.5;BREAD PROPERTIES AND THE CHORLEYWOOD BREAD PROCESS;333
11.4.6;CONCLUSION;335
11.4.7;REFERENCES;335
12;PART V: UNCONVENTIONAL PROTEIN SOURCES;338
12.1;CHAPTER 19. HYDROCARBON-GROWN YEASTS IN NUTRITION;340
12.1.1;INTRODUCTION;340
12.1.2;OBJECTS OF THE EXPERIMENTS WITH ANIMALS;341
12.1.3;EXPERIMENTS WITH POULTRY;343
12.1.4;EXPERIMENTS WITH PIGS;346
12.1.5;ANIMAL PRODUCTS;348
12.1.6;OTHER CRITERIA OF NUTRITIVE VALUE;349
12.1.7;CONCLUSION;349
12.1.8;REFERENCES;349
12.2;CHAPTER 20. ALGAL PROTEINS AND THE HUMAN DIET;351
12.2.1;INTRODUCTION;351
12.2.2;THE POTENTIAL OF ALGAE AS A PROTEIN SOURCE;352
12.2.3;TECHNICAL AND ECONOMIC ASPECTS;355
12.2.4;THE NUTRITIONAL VALUE OF ALGAL PROTEINS;358
12.2.5;ACCEPTABILITY OF ALGAL PROTEIN;364
12.2.6;REFERENCES;366
12.3;CHAPTER 21. SOYA PROTEIN ISOLATES FOR FOOD;369
12.3.1;INTRODUCTION;369
12.3.2;PROCESSING OF SOYA PROTEIN ISOLATE;370
12.3.3;COMPOSITION OF SOYA PROTEIN ISOLATE;373
12.3.4;PROPERTIES OF SOYA PROTEIN ISOLATE;374
12.3.5;FOOD USES OF SOYA PROTEIN ISOLATE;377
12.3.6;NUTRITIONAL PROPERTIES OF SOYA PROTEIN ISOLATE;381
12.3.7;ECONOMICS AND OUTLOOK;383
12.3.8;REFERENCES;383
13;PART VI: PRESENTATION;386
13.1;CHAPTER 22. THE ORGANOLEPTIC QUALITIES OF PROTEIN FOODS (WITH SPECIAL REFERENCE TO COOKING PROCEDURES);388
13.1.1;INTRODUCTION;388
13.1.2;THE ORGANOLEPTIC ASSESSMENT OF FOODS;389
13.1.3;THE POSSIBILITIES OF REPLACING ORGANOLEPTIC APPRAISAL BY OBJECTIVE TESTS;392
13.1.4;PROPERTIES OF PROTEINS OF PARTICULAR SIGNIFICANCE IN COOKING PROCEDURES;393
13.1.5;METHODS OF COOKING PROTEIN FOODS;394
13.1.6;WHY PROTEIN FOODS ARE COOKED;396
13.1.7;THE EFFECTS OF HEATING MILK;396
13.1.8;CHEESE – ORGANOLEPTIC QUALITIES;397
13.1.9;EGGS – ORGANOLEPTIC QUALITIES;398
13.1.10;MEAT – ORGANOLEPTIC QUALITIES;400
13.1.11;FISH – ORGANOLEPTIC QUALITIES;404
13.1.12;PROTEINS FROM VEGETABLE SOURCES;406
13.1.13;ACKNOWLEDGEMENTS;407
13.1.14;REFERENCES;407
13.2;CHAPTER 23. PROTEIN PROBLEMS IN LARGE-SCALE CATERING;411
13.2.1;INTRODUCTION;411
13.2.2;MICROBIAL SPOILAGE AND THE FOOD HYGIENE REGULATIONS;412
13.2.3;PROBLEMS CREATED BY DIFFERENT TYPES OF CATERING;413
13.2.4;PROBLEMS OF SUPPLY AND STORAGE;414
13.2.5;REHEATING OF PRE-COOKED FOODS;417
13.2.6;LARGE-SCALE PRODUCTION AND STORAGE OF HOT FOOD;418
13.2.7;THE MICROWAVE OVEN FOR COOKING AND REHEATING;420
13.2.8;CONCLUSIONS FOR THE CATERER;422
13.2.9;REFERENCES;422
14;PART VII: ASSIMILATION;424
14.1;CHAPTER 24. REGULATORY MECHANISMS IN MAMMALIAN PROTEIN METABOLISM;426
14.1.1;INTRODUCTION;426
14.1.2;SITES OF REGULATION OF LIVER PROTEIN SYNTHESIS;427
14.1.3;REGULATION OF NUCLEAR MECHANISMS INVOLVED IN PROTEIN SYNTHESIS;429
14.1.4;CYTOPLASMIC REGULATION OF PROTEIN SYNTHESIS;430
14.1.5;DIURNAL FLUCTUATIONS IN LIVER PROTEIN METABOLISM;436
14.1.6;ACKNOWLEDGEMENT;438
14.1.7;REFERENCES;438
14.2;CHAPTER 25. EFFECTS O F DISPROPORTIONATE AMOUNTS OF AMINO ACIDS;440
14.2.1;INTRODUCTION;440
14.2.2;TYPES OF AMINO ACID DISPROPORTIONS;440
14.2.3;REGULATION OF PLASMA AND TISSUE CONCENTRATIONS OF FREE AMINO ACIDS;443
14.2.4;RESPONSES TO INGESTION OF DISPROPORTIONATE AMOUNTS OF AMINO ACIDS;446
14.2.5;EFFECTS OF A DIETARY EXCESS OF METHIONINE;447
14.2.6;EFFECTS OF AN AMINO ACID IMBALANCE;454
14.2.7;ACKNOWLEDGEMENT;468
14.2.8;REFERENCES;469
14.3;CHAPTER 26. PROCEDURES OF PROTEIN EVALUATION;471
14.3.1;INTRODUCTION;471
14.3.2;EVALUATION AS PROTEIN;472
14.3.3;EVALUATION AS AMINO ACIDS;474
14.3.4;AMINO ACID NEEDS IN THE HUMAN SUBJECT;478
14.3.5;REFERENCES;480
14.4;CHAPTER 27. ABNORMALITIES IN PROTEIN METABOLISM;481
14.4.1;INTRODUCTION;481
14.4.2;DISORDERS OF DIGESTIVE ENZYMES;482
14.4.3;DISTURBANCES IN INTESTINAL AMINO ACID TRANSPORT;484
14.4.4;INBORN ERRORS OF AMINO ACID METABOLISM;487
14.4.5;PROTEIN-LOSING GASTROENTEROPATHY;488
14.4.6;THE ROLE OF INTESTINAL BACTERIA IN PROTEIN METABOLISM;490
14.4.7;PROTEIN 'INTOLERANCE';492
14.4.8;CONCLUSION;495
14.4.9;REFERENCES;495
14.5;CHAPTER 28. CONCLUDING REMARKS;497
14.5.1;BETTER DISTRIBUTION;497
15;LIST OF REGISTRANTS;502
16;AUTHOR INDEX;510
17;SUBJECT INDEX;528