Food protein analysis : quantitative effects on processing /
R.K. Owusu-Apenten.
New York : Marcel Dekker, c2002.
xi, 463 p. : ill. ; 24 cm.
0824706846 (alk. paper)
More Details
New York : Marcel Dekker, c2002.
0824706846 (alk. paper)
catalogue key
Includes bibliographical references and index.
A Look Inside
About the Author
Author Affiliation
R. K. Owusu-Apenten is Associate Professor of Food Science at The Pennsylvania State University, University Park. The author or coauthor of more than 70 professional publications, he received the B.Sc. (Hon.) degree (1981) in biochemistry and the Ph.D. degree (1984) in chemistry from the University of London, England
This item was reviewed in:
SciTech Book News, September 2002
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Table of Contents
Prefacep. v
Fundamental Techniques
Kjeldahl Method, Quantitative Amino Acid Analysis and Combustion Analysisp. 1
Introduction to Food Protein Analysesp. 1
Kjeldahl Analysisp. 7
Colorimetric Analysis of Kjeldahl Nitrogenp. 18
Quantitative Amino Acid Analysisp. 25
Combustion Nitrogen Analyzersp. 29
Referencesp. 38
Copper Binding Methods
The Alkaline Copper Reagent: Biuret Assayp. 47
Introductionp. 47
The Alkaline Copper Reagent Protein Assayp. 48
Chemistry of the Alkaline Copper Reagent Protein Assayp. 50
Interference Compoundsp. 53
Sample Pretreatment and Avoiding Interferencesp. 55
The Micro-Biuret or Ultraviolet Biuret Protein Analysisp. 56
Applications of the ACR Solution for Food Protein Analysisp. 57
Referencesp. 64
The Lowry Methodp. 69
Introductionp. 69
The Lowry Protein Assayp. 70
Chemistry of the Lowry Assayp. 73
Calibration Featuresp. 77
Interference Compoundsp. 80
Sample Pretreatment, Avoiding Interferences, and Ensuring Accuracyp. 86
Applications of Lowry Assays to Food Protein Analysisp. 87
Referencesp. 93
The Bicinchoninic Acid Protein Assayp. 99
Introductionp. 99
The BCA Protein Assayp. 103
Chemistry of the BCA Protein Assayp. 105
Calibration Featuresp. 109
Interference Compoundsp. 110
Sample Pretreatment, Avoiding Interference, Ensuring Accuracyp. 112
Automated BCA Protein Assaysp. 113
Applications of the BCA Assay to Food Protein Analysisp. 116
Referencesp. 121
Dye Binding Methods
The Udy Methodp. 125
Introductionp. 125
The Udy Methodp. 127
Solid-Phase Dye-Binding Assaysp. 131
The Chemistry of Dye-Binding Protein Assaysp. 133
Interference Compounds and Their Avoidancep. 147
Applications of Dye-Binding Assays for Food Protein Analysisp. 147
Referencesp. 160
The Bradford Method--Principlesp. 169
Introductionp. 169
Theory of the Bradford Assayp. 171
Effect of Protein-Dye Binding Parameters on the Bradford Assayp. 183
Linearization Plots for the Bradford Assaysp. 184
Assay Sensitivity and the Maximum Number of Dye Binding Sitesp. 184
Solid-Phase Dye-Binding Assaysp. 185
Interference Compounds and Sample Pretreatmentp. 186
Referencesp. 191
Bradford Assay--Applicationsp. 195
Introductionp. 195
Coomassie Brilliant Blue Dye-Binding Assaysp. 195
Performance Characteristics of CBBG Dye-Binding Assaysp. 201
Applications to Food Protein Analysisp. 204
Referencesp. 218
Immunological Methods for Protein Speciation
Immunological Assay: General Principles and the Agar Diffusion Assayp. 221
Introductionp. 221
Immunological Methodsp. 225
Speciation of Proteins by Agar Gel Double Immunodiffusion Assayp. 230
Referencesp. 241
Speciation of Meat Proteins by Enzyme-Linked Immunosorbent Assayp. 247
Introductionp. 247
Raw Meat Speciation by Indirect ELISAp. 252
Raw Meat Speciation by Sandwich ELISAp. 255
Muscle Protein Antigens for ELISAp. 257
Cooked Meat Analysis by ELISAp. 260
Monoclonal Antibodies for Meat Speciationp. 265
Fish and Seafood Identification by ELISAp. 268
Performance Characteristics for Different ELISA Formatsp. 270
Meat Testing for Transmissible Spongiform Encephalopathy Agentsp. 271
Referencesp. 274
Speciation of Soya Protein by Enzyme-Linked Immunoassayp. 281
Introductionp. 281
Sample Pretreatment and Analysis of Soy Proteinp. 281
Structure, Denaturation, and Renaturation of Soybean Proteinsp. 285
Solvent-Extractable Soybean Proteinp. 289
Thermostable Antigens for Soybean Protein Analysisp. 289
Other Nonmeat Proteinsp. 292
Referencesp. 292
Determination of Trace Protein Allergens in Foodsp. 297
Introductionp. 297
Soya Bean Protein Allergensp. 301
Peanutsp. 305
Wheat and Related Cerealsp. 312
Referencesp. 329
Protein Nutrient Value
Biological and Chemical Tests for Protein Nutrient Valuep. 341
Introductionp. 341
Human and Other In Vivo Assays for Protein Nutrient Valuep. 346
Small Animal Bioassays for Protein Nutrient Valuep. 348
In Vitro Methods for Assessing Protein Nutrient Valuep. 354
Protein Digestibilityp. 366
Referencesp. 374
Effect of Processing on Protein Nutrient Valuep. 381
Introductionp. 381
Milk and Milk Powdersp. 381
Infant Formulasp. 384
Feedstuffs and Concentrates for Livestockp. 386
Legumes and Oilseedsp. 393
Cereal and Cereal Productsp. 398
Improving Cereal Protein Quality by Screeningp. 401
Referencesp. 402
Protein Digestibility-Corrected Amino Acid Scoresp. 411
Introductionp. 411
Protein Digestibilityp. 411
Protein Denaturationp. 414
Chemical Deterioration of Protein Ingredientsp. 416
Matrix Effects on the Rate of Deterioration of Protein Ingredientsp. 420
Protein Digestibility-Corrected Amino Acid Scores (PDCAAS)p. 427
Referencesp. 440
Indexp. 447
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