Plant Proteins from European Crops: Food and Non-Food Applications

Front Matter....Pages I-XXVI
Front Matter....Pages 1-1
Globulins from Legume Seeds: Structure and Function during Storage and Reactivation....Pages 3-12
Three-dimensional Structural Variations and Functional Implications in α-Amylases....Pages 13-19
Molecular Interaction of the α-Amylase Inhibitor from Phaseolus vulgaris Seeds with Pig Pancreatic α-Amylase....Pages 20-25
Protease Inhibitors from Pea Seeds: Biochemical Characteristics....Pages 26-30
Primary Structure of 2S Albumins from Seeds of Lupinus albus and L. cosentinii ....Pages 31-35
Lipid-Transfer Protein (LTP) from Wheat Kernel Possesses a Weak, Specific Esterase-like Activity Towards Short Chain Fatty Acid Esters....Pages 36-40
The Tertiary Structure of Plant Peptide Hormone Systemin and the Mechanism of its Action....Pages 41-47
The Organization and Expression of Pea Seed Lipoxygenase Genes; Implications for Off-flavor Production in Frozen Peas and Pea Protein Isolates....Pages 48-51
Structural Studies on Wheat Thioredoxin h ....Pages 52-57
Molecular Analysis of Low M r Glutenin Genes in Triticum tauschii ....Pages 58-63
Expression of HMW Glutenin Genes in Transgenic Wheat and Tritordeum Plants....Pages 64-69
Manipulation of Potato Tuber Protein Quality through Genetic Engineering....Pages 70-74
Transgenic Narbon Yean ( Vicia narbonensis L.): a Grain Legume with Improved Nutritional Composition....Pages 75-78
Analysis of Low-Molecular-Weight Proteins and Peptides by Micellar Electrokinetic Capillary Chromatography....Pages 79-87
Site-Directed Mutagenesis of Wheat 9 kDa Lipid Transfer Protein (LTP)....Pages 88-93
Production of Pea Seed Lipoxygenases in Escherichia coli ....Pages 94-98
Detection of Transglutaminase in Vicia faba Cotyledons....Pages 99-101
Front Matter....Pages 103-103
Modifying the Interfacial Behavior and Functional Characteristics of Proteins....Pages 105-112
Protein Composition and Physical Properties of Wheat Flour Doughs....Pages 113-119
Conformational Studies of the Repetitive Sequences of HMW Subunits of Wheat Glutenin....Pages 120-125
Front Matter....Pages 103-103
Heat-induced Gelation of Rapeseed Proteins: Implication of Electrostatic Effects....Pages 126-130
2S Sunflower Albumins: Functional Properties of Native and Modified Proteins....Pages 131-135
Enzymatic and Non-Enzymatic Phosphorylation of Plant Storage Proteins....Pages 136-140
Investigation of Peroxidase Catalyzed Cross-Linking of Proteins: Potentialities for a Limited Reticulation of Proteins....Pages 141-145
Plant Protein Improvements by Maillard-Type-Protein-Polysaccharide Conjugation and Reconstitution of Peptides with Microbial Transglutaminase....Pages 146-151
Usefulness of the Bead Model Algorithm SOLPRO for Modeling the Conformation of Seed Globulins....Pages 152-155
Properties of Glutenin Subunits Hydrolyzed with an Acid Protease....Pages 156-161
Enzymatic Phosphorylation of Seed Globulins: Comparison between Pea and Soybean....Pages 162-166
Front Matter....Pages 167-167
Quality and Utilization of Plant Proteins in Human Nutrition....Pages 169-176
Nutritional Utilization of Chickpea ( Cicer arietinum ) Meal and Proteins by the Rat as Compared to Lactalbumin and Soybean....Pages 177-182
The Influence of Malting on Nutritional Value and Cholesterol Lowering Capacity of Chickpeas in Rats....Pages 183-186
Absorption and metabolic distribution of [ 15 N]-Labeled Pea Nitrogen in Humans....Pages 187-192
Immunoblotting of Ileal Digesta of Calves Fed Pea....Pages 193-197
The Influence of Plant Lectins on Immune Response against other Dietary Proteins....Pages 198-202
Serum Amino Acid Profile and Protein Utilization in Rats Fed on a Pea Protein Isolate....Pages 203-208
Effect of Plant Proteins on Colonic Bacterial Fermentation and Pancreatic Proteases in Gnotobiotic Rats: Comparison with Animal Proteins....Pages 209-211
Front Matter....Pages 213-213
Contribution of Proteins to Food Structures....Pages 215-223
Characterization of Foam-enriched Proteins Prepared from the Aqueous Phase of Dough....Pages 224-228
Functionality of Puroindoline in Breadmaking....Pages 229-235
Expression of Low-Molecular-Weight Glutenin Subunits from A-genome Wheat and their Functional Role in Dough....Pages 236-242
Front Matter....Pages 213-213
The Gluten Complex Studied by Urea Denaturation and Red-ox Titration....Pages 243-247
Influence of Denaturation on Pea Protein Emulsions....Pages 248-250
Dynamics of Allergen Degradation in Food....Pages 251-254
Front Matter....Pages 255-255
Achievements, Status and Challenges in Food Protein Processing....Pages 257-264
Production of Plant Protein Isolates: Influence of Extraction and Precipitation Parameters on Overall Yield and Protein Concentration....Pages 265-271
High-Quality Oils, Proteins and Bioactive Products for Food and Non-Food Purposes Based on Biorefining of Cruciferous Oilseed Crops....Pages 272-278
Protein Recovery and Trypsin Inhibitor Removal from Aqueous Extracts of Soy Flour....Pages 279-285
Fractionation of Gliadin Hydrolysates by Ultrafiltration....Pages 286-291
Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process....Pages 292-296
Application of a Torus Reactor to Chemical and Enzymatic Modifications of Plant Proteins....Pages 297-302
Front Matter....Pages 303-303
Protein Modification and Technical Applications....Pages 305-312
Application of Plant Proteins as Thermoplastics....Pages 313-318
Comparative Properties of Pea Protein and Wheat Gluten Films. Influence of Various Plasticizers and Aging....Pages 319-323
Edible and/or Biodegradable Wheat Gluten Films and Coatings....Pages 324-328
Development of Drug-delivery Systems from Vegetal Proteins: All- trans -retinoic Acid-loaded Gliadin Nanoparticles....Pages 329-334
Modification of Wheat Gluten for Non-food Applications....Pages 335-339
Back Matter....Pages 341-341