Evaluation of Novel Protein Products (eBook)

Proceedings of the International Biological Programme (IBP) and Wenner-Gren Center Symposium Held in Stockholm, September 1968

A. E. Bender, R. Kihlberg, B. Lofqvist (Herausgeber)

eBook Download: PDF

2016 | 1. Auflage
400 Seiten
Elsevier Science (Verlag)
978-1-4831-8424-1 (ISBN)

Infos

Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods.
Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition.
Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.

Inhalt

Front Cover 1
Evaluation of Novel Protein Products 4
Copyright Page 5
Table of Contents 6
PREFACE 10
CHAPTER 1. OPENING ADDRESS 12
Session 1: The World Food Problem 14
CHAPTER 2. THE TREATMENT OF THE NUTRITION PROBLEMS IN THE SCIENCE OF ECONOMICS 16
SUMMARY 16
REFERENCES 23
DISCUSSION 23
CHAPTER 3. HUMAN PROTEIN REQUIREMENTS AND MALNUTRITION 26
SUMMARY 26
REFERENCES 31
CHAPTER 4. FOOD HABITS AND TABOOS AND THE POTENTIALS OF TWENTIETH-CENTURY FOOD SCIENCE AND TECHNOLOGY 34
SUMMARY 34
INTRODUCTION 34
FRAMEWORK OF REFERENCE 35
SCIENCE AND SOCIETY 36
THE ROLE OF FOOD SCIENCE AND TECHNOLOGY 37
TEXTURE AND FLAVOR 40
THE BASIC NEED 42
IN CONCLUSION 42
REFERENCES 43
CHAPTER 5. STRATEGY IN THE EVALUATION OF NOVEL PROTEIN FOODS 44
SUMMARY 44
REFERENCES 49
Session 2: Novel Protein Sources 50
CHAPTER 6. OILSEED PROTEIN AS RELATED TO THE WORLD FOOD PROBLEM 52
SUMMARY 52
THE NATURE AND EXTENT OF THE PROTEIN PROBLEM 52
THE OILSEEDS AS A SOURCE OF PROTEIN 54
NEW PROTEIN FOODS 58
SOME RESEARCH NEEDS 61
PRACTICAL OBJECTIVES 62
DISCUSSION 63
REFERENCES 64
CHAPTER 7. FISH PROTEIN 66
SUMMARY 66
INTRODUCTION 66
CATCH TRENDS 66
CURRENT ROLE OF FISH PROTEIN 71
SIGNIFICANCE IN DIETS 73
UTILIZATION 75
DRIED FISH 76
JAPANESE PRODUCTS 77
WASTE 79
FISH MEAL 79
FISH SOLUBLES 80
FISH FLOUR 81
HISTORIC FEATURES 81
SOUTH AFRICAN PIONEERING 82
GENERAL OBSERVATIONS 82
SPECIAL FPC-FEATURES 83
THE LOGISTICS 83
FISH SAUSAGES 84
INSTANT FISH-POTATO FLAKES 84
FISH-"CHEESE" 84
PRODUCTION POTENTIAL 85
RICE FIELDS 86
CONCLUSIONS 87
REFERENCES 87
CHAPTER 8. ANIMAL HUSBANDRY PROTEINS 88
SUMMARY 88
INTRODUCTION 88
STATISTICS 89
THE LAND 90
MANAGEMENT OF GRASSLANDS 91
OTHER FEEDINGSTUFFS 91
THE ANIMALS 92
THE UTILIZATION OF ANIMAL PRODUCTS 93
CONCLUSION 94
REFERENCES 94
CHAPTER 9. NEW CEREAL VARIETIES WITH HIGH PROTEIN QUALITY 96
CHAPTER 10. LEAF PROTEINS 98
SUMMARY 98
REFERENCES 102
CHAPTER 11. SINGLE-CELL PROTEIN 104
INTRODUCTION 104
GENERAL SCP SOURCE REQUIREMENTS 104
CONTENT OF CRUDE' ROTEIN AND ESSENTIAL AMINO ACIDS 105
DIGESTIBILITY 106
RAW MATERIALS FOR THE LARGE-SCALE PRODUCTION OF SCP 111
CULTURE TECHNIQUES 112
SCP RODUCTION COSTS 113
REFERENCES 114
CHAPTER 12. AMINO-ACID SUPPLEMENTATION AND THE WORLD FOOD PROBLEM 116
SUMMARY 116
RATIONALE FOR SUPPLEMENTATION 116
SUPPLEMENTATION STUDIES 118
PRACTICAL CONSIDERATIONS 121
PROBLEMS REMIAINING 123
REFERENCES 125
Session 3: Nutritional Evaluation of Protein Quality. I 126
CHAPTER 13. NUTRITIONAL EVALUATION OF PROTEINS BY LABORATORY ANIMALS 128
SUMMARY 128
THE BIOLOGICAL AVAILABILITY OF THE AMINO ACIDS 128
BIOLOGICAL TEST METHODS 130
THOMAS-MITCHELL METHOD 132
REFERENCES 136
DISCUSSION 136
CHAPTER 14. THE NUTRITIONAL EVALUATION OF PROTEIN SUPPLEMENTS TO DIETS 140
SUMMARY 140
REFERENCES 148
DISCUSSION 149
CHAPTER 15. MICE AS TEST ANIMALS FOR SCREENING PROTEIN QUALITY 154
METHOD 154
EXPERIMENTAL 154
RESULTS 155
DISCUSSION 155
REFERENCES 157
CHAPTER 16. CHANGES IN PLASMA-FREE AMINO ACIDS IN SHORT GROWTH STUDIES WITH RATS 160
SUMMARY 160
INTRODUCTION 160
PROCEDURE 161
RESULTS 161
DISCUSSION 165
CONCLUSION 167
REFERENCES 167
Session 4: Nutritional Evaluation of Protein Quality. II 170
CHAPTER 17. NUTRITIONAL EVALUATION OF PROTEINS BY CHEMICAL METHODS 172
SUMMARY 172
PROBLEMS OF "TOTAL" AMINO-ACID ANALYSIS 173
THE CHEMICAL SCORES OF PROTEIN FOODS 174
FLUORODINITROBENZENE-AVAILABLE LYSINE 176
SIMPLE CHEMICAL TESTS 177
GENERAL CONCLUSIONS 178
REFERENCES 178
CHAPTER 18. DETERMINATION OF FREE AND PROTEIN-BOUND AMINO ACIDS 182
SUMMARY 182
INTRODUCTION 182
METHODS 183
RESULTS AND DISCUSSION 192
ACKNOWLEDGEMENTS 204
REFERENCES 205
CHAPTER 19. DETERMINATION OF AVAILABLE LYSINE BY COLUMN CHROMATOGRAPHY 206
SUMMARY 206
INTRODUCTION 206
EQUIPMENT AND EXPERIMENTAL CONDITIONS 207
PREPARATION OF SAMPLE 209
LOSSES DURING HYDROLYSIS 210
REFERENCES 211
CHAPTER 20. ESTIMATION OF PROTEIN CONTENT AND QUALITY BY DYE BINDING 214
REFERENCES 219
CHAPTER 21. NUTRITIONAL EVALUATION OF PROTEINS BY ENZYMATIC METHODS 222
SUMMARY 222
INTRODUCTION 222
ENZYMATIC METHODS FOR MEASURING AMINO-ACID AVAILABILITY 223
ENZYMATIC METHODS FOR DIRECT PROTEIN QUALITY EVALUATION 231
CONCLUSION 244
REFERENCES 244
CHAPTER 22. PROTEIN EVALUATION BY MICRO-ORGANISMS 246
SUMMARY 246
INTRODUCTION 246
CONCLUSIONS 254
REFERENCES 254
CHAPTER 23. MICROBIOLOGICAL DETERMINATION OF AMINO ACIDS BY THE CUP-PLATE METHOD 258
SUMMARY 258
INTRODUCTION 258
EXPERIMENTAL 259
RESULTS AND DISCUSSION 264
REFERENCES 268
DISCUSSION 268
CHAPTER 24. NUTRITIVE EVALUATION OF PROTEIN QUALITY WITH TETRAHYMENA PYRIFORMIS W. 270
SUMMARY 270
DETERMINATION OF NUTRITIVE VALUE OF PROTEINS 270
COMPARISON BETWEEN RELATIVE NUTRITIVE VALUES, BIOLOGICAL VALUES FOR RATS (EGGUM), AND CHEMICAL SCORES 272
RELATIVE NUTRITIVE VALUES OF MIXED DIETS 273
CONCLUSION 275
REFERENCES 275
DISCUSSION 275
Session 5: Toxic, Hygienic, and Functional Evaluation of Protein Products 276
CHAPTER 25. THE SAFETY EVALUATION OF NEW SOURCES OF PROTEIN FOR MAN 278
SUMMARY 278
REFERENCES 285
DISCUSSION 285
CHAPTER 26. DETERMINATION OF TOXIC SPLIT PRODUCTS FROM GLUCOSINOLATES IN SEED MEALS OF SOME CRUCIFERAE PLANTS 288
SUMMARY 288
INTRODUCTION 288
METHODS OF ANALYSIS 290
APPLICATIONS 292
REFERENCES 293
CHAPTER 27. RADIO-IMMUNO ASSAYS AS A MEANS OF DETERMINING SMALL QUANTITIES OF SPECIFIC PROTEINS 296
REFERENCES 297
DISCUSSION 297
CHAPTER 28. FISH PROTEIN HYDROLYSATE. REQUIREMENTS OF PRODUCTION INRELATION TO POSSIBLE TOXIN FORMATION 298
SUMMARY 298
REFERENCES 301
DISCUSSION 302
CHAPTER 29. MICROBIOLOGICAL EXAMINATION OF PROTEINS WITH SPECIAL REFERENCE TO PATHOGENIC AND TOXIC MICROORGANISMS 304
SUMMARY 304
FACTORS INFLUENCING THE GROWTH OF MICROORGANISMS IN FOOD 305
FOOD POISONING AND MICROBIOLOGICAL EXAMINATION OF FOOD POISONING ORGANISMS 306
REFERENCES 311
CHAPTER 30. FUNCTIONAL EVALUATION OF PROTEIN IN FOOD SYSTEMS 314
SUMMARY 314
EMULSIFICATION 315
WATER-BINDING 
316 
GELATION 316
VISCOSITY-DISPERSIONS 317
THICKENING AND DOUGH-FORMING 319
COHESION-ADHESION 319
FOAMABILITY 320
NEED FOR RESEARCH 321
REFERENCES 321
Session 6: Effect of Processing and Storage on the Value of Protein Products 324
CHAPTER 31. ANALYTICAL CRITERIA FOR THE EFFECTS OF PROCESSING AND STORAGE ON PROTEINS 326
REFERENCE 328
CHAPTER 32. FACTORS AFFECTING THE NUTRITIVE VALUE OF PROTEIN FOODS 330
SUMMARY 330
TREATMENT OF FOOD 331
BENEFICIAL EFFECTS OF HEAT 331
PROTEIN DAMAGE 332
FACTORS CONTROLLING DAMAGE 333
PRACTICAL FINDINGS 335
FOODSTUFFS 336
SIGNIFICANCE OF PROTEIN DAMAGE 337
CONCLUSION 338
REFERENCES 338
CHAPTER 33. EFFECT OF PROCESSING ON THE NUTRITIONAL VALUE OF FISH PROTEIN CONCENTRATE 342
SUMMARY 342
REFERENCES 348
CHAPTER 34. PREVENTING THE DETERIORATION OF RAW MATERIALS AND PRODUCTS 350
SUMMARY 350
TRENDS IN FOOD PRESERVATION 350
FOOD PRESERVATION REQUIREMENTS 351
CHILLING 352
FREEZING 353
SALTING 355
HEAT PROCESSING 356
DRYING 358
FOOD PRESERVATION IN TROPICAL COUNTRIES 359
REFERENCES 362
CHAPTER 35. PREVENTING THE DETERIORATION OF PROTEIN SOURCES AND PRODUCTS 364
SUMMARY 364
Session 7: Statements 368
CHAPTER 36. PROTEINS IN OUR TIME 370
CHAPTER 37. THE CHALLENGE OF PROTEIN-CALORIE MALNUTRITION 374
CHAPTER 38. PANEL DISCUSSION : SCIENCE AND THE WORLD FOOD PROBLEM 378
RESOLUTIONS 390
LIST OF PARTICIPANTS 392
Index 396

Produkt-Details

• Erscheint lt. Verlag: 8.7.2016
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-4831-8424-2 / 1483184242
• ISBN-13: 978-1-4831-8424-1 / 9781483184241