Properties of proteins contributing to functionality of cereal foods.
1979
Wall J.S.
Computer and electronic technology is being used to help decipher the structures of complex protein molecules in foods. Studies in the following areas are reviewed: the amino acid sequences; the shape of the molecules; polar group interactions; hydrophobic bonds; disulfide bonds; physical modifications of protein properties; and the effect of additives. Research in these areas may allow the development and selection of improved plant varieties or the chemical and physical modification of proteins to optimize their performance in specific foods.
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