• 1 Physiochemical properties of proteins: Texturization via gelation, glass and film formation.- Abstract.- 1.1 Introduction.- 1.2 Gelation.- 1.3 Foaming properties.- References.- 2 Microstructure of protein gels related to functionality.- Abstract.- 2.1 Introduction.- 2.2 Measuring techniques.- 2.2 Microstructure of gels and gel formation.- 2.3 Gel microstructure and water-holding properties.- 2.4 Gel microstructure and rheological properties.- 2.5 Image analysis—a potential for the future.- References.- 3 Probing structural changes and preparation of protein domains by limited proteolysis.- Abstract.- 3.1 Introduction.- 3.2 Protein structure and its relationship to proteolysis.- 3.3 Use of immobilized proteinases as structural probes.- 3.4 Probing protein domain structure with proteinases.- 3.5 Possible domains in food proteins.- 3.6 Preparation of a possible structural domain of ?-lactoglobulin by limited proteolysis.- 3.7 Potential design of protein functionality by limited transglutaminase-catalyzed cross-linking of domains.- 3.8 Conclusions and future directions.- References.- 4 Control of polyphenoloxidase activity using a catalytic mechanism.- Abstract.- 4.1 Introduction.- 4.2 Mechanism of action of phenol oxidase.- 4.3 Primary structures of polyphenol oxidases.- 4.4 Control of polyphenol oxidase activity.- References.- 5 Naturally occurring ?-amylase inhibitors: Structure/function relationships.- Abstract.- 5.1 Introduction.- 5.2 Types of ?-amylase inhibitors.- References.- 6 Application of multivariate analysis in studies of food protein functions.- Abstract.- 6.1 Introduction.- 6.2 Multivariate analysis (MVA) techniques.- 6.3 Application of PCS.- 6.4 Comparison of multivariate analyses.- References.- 7 Surface adsorption of dairy proteins: Fouling ofmodel surfaces.- Abstract.- 7.1 Introduction.- 7.2 Experimental technique.- 7.3 Discussion.- References.- 8 Raman spectroscopy as a probe of protein structure in food systems.- Abstract.- 8.1 Introduction.- 8.2 Overview of Raman spectroscopy.- 8.3 Raman spectroscopy of proteins.- 8.4 Examples of applications of Raman spectroscopy to probe protein structure in food systems.- 8.5 Recent trends in Raman spectroscopy.- References.

'Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.' Food Technology, May 1995 '...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.' International Journal of Food Science and Technology

• 1 Physiochemical properties of proteins: Texturization via gelation, glass and film formation.- Abstract.- 1.1 Introduction.- 1.2 Gelation.- 1.3 Foaming properties.- References.- 2 Microstructure of protein gels related to functionality.- Abstract.- 2.1 Introduction.- 2.2 Measuring techniques.- 2.2 Microstructure of gels and gel formation.- 2.3 Gel microstructure and water-holding properties.- 2.4 Gel microstructure and rheological properties.- 2.5 Image analysis—a potential for the future.- References.- 3 Probing structural changes and preparation of protein domains by limited proteolysis.- Abstract.- 3.1 Introduction.- 3.2 Protein structure and its relationship to proteolysis.- 3.3 Use of immobilized proteinases as structural probes.- 3.4 Probing protein domain structure with proteinases.- 3.5 Possible domains in food proteins.- 3.6 Preparation of a possible structural domain of ?-lactoglobulin by limited proteolysis.- 3.7 Potential design of protein functionality by limited transglutaminase-catalyzed cross-linking of domains.- 3.8 Conclusions and future directions.- References.- 4 Control of polyphenoloxidase activity using a catalytic mechanism.- Abstract.- 4.1 Introduction.- 4.2 Mechanism of action of phenol oxidase.- 4.3 Primary structures of polyphenol oxidases.- 4.4 Control of polyphenol oxidase activity.- References.- 5 Naturally occurring ?-amylase inhibitors: Structure/function relationships.- Abstract.- 5.1 Introduction.- 5.2 Types of ?-amylase inhibitors.- References.- 6 Application of multivariate analysis in studies of food protein functions.- Abstract.- 6.1 Introduction.- 6.2 Multivariate analysis (MVA) techniques.- 6.3 Application of PCS.- 6.4 Comparison of multivariate analyses.- References.- 7 Surface adsorption of dairy proteins: Fouling ofmodel surfaces.- Abstract.- 7.1 Introduction.- 7.2 Experimental technique.- 7.3 Discussion.- References.- 8 Raman spectroscopy as a probe of protein structure in food systems.- Abstract.- 8.1 Introduction.- 8.2 Overview of Raman spectroscopy.- 8.3 Raman spectroscopy of proteins.- 8.4 Examples of applications of Raman spectroscopy to probe protein structure in food systems.- 8.5 Recent trends in Raman spectroscopy.- References.

'Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.' Food Technology, May 1995 '...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.' International Journal of Food Science and Technology

• 1 Physiochemical properties of proteins: Texturization via gelation, glass and film formation.- Abstract.- 1.1 Introduction.- 1.2 Gelation.- 1.3 Foaming properties.- References.- 2 Microstructure of protein gels related to functionality.- Abstract.- 2.1 Introduction.- 2.2 Measuring techniques.- 2.2 Microstructure of gels and gel formation.- 2.3 Gel microstructure and water-holding properties.- 2.4 Gel microstructure and rheological properties.- 2.5 Image analysis—a potential for the future.- References.- 3 Probing structural changes and preparation of protein domains by limited proteolysis.- Abstract.- 3.1 Introduction.- 3.2 Protein structure and its relationship to proteolysis.- 3.3 Use of immobilized proteinases as structural probes.- 3.4 Probing protein domain structure with proteinases.- 3.5 Possible domains in food proteins.- 3.6 Preparation of a possible structural domain of ?-lactoglobulin by limited proteolysis.- 3.7 Potential design of protein functionality by limited transglutaminase-catalyzed cross-linking of domains.- 3.8 Conclusions and future directions.- References.- 4 Control of polyphenoloxidase activity using a catalytic mechanism.- Abstract.- 4.1 Introduction.- 4.2 Mechanism of action of phenol oxidase.- 4.3 Primary structures of polyphenol oxidases.- 4.4 Control of polyphenol oxidase activity.- References.- 5 Naturally occurring ?-amylase inhibitors: Structure/function relationships.- Abstract.- 5.1 Introduction.- 5.2 Types of ?-amylase inhibitors.- References.- 6 Application of multivariate analysis in studies of food protein functions.- Abstract.- 6.1 Introduction.- 6.2 Multivariate analysis (MVA) techniques.- 6.3 Application of PCS.- 6.4 Comparison of multivariate analyses.- References.- 7 Surface adsorption of dairy proteins: Fouling ofmodel surfaces.- Abstract.- 7.1 Introduction.- 7.2 Experimental technique.- 7.3 Discussion.- References.- 8 Raman spectroscopy as a probe of protein structure in food systems.- Abstract.- 8.1 Introduction.- 8.2 Overview of Raman spectroscopy.- 8.3 Raman spectroscopy of proteins.- 8.4 Examples of applications of Raman spectroscopy to probe protein structure in food systems.- 8.5 Recent trends in Raman spectroscopy.- References.

'Lucid and well written... Its chapters provide a new perspective to the protein structure-function relationship, generate critical-thinking approaches to solve problems, and provide challenges for future research...a significant accomplishment.' Food Technology, May 1995 '...the layout and design is quite reasonable which makes the book easy to read... The index seems quite comprehensive and easy to follow.' International Journal of Food Science and Technology