8 food biochemistry and food phần 1

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Food Biochemistry and
Food Processing
Second Edition

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Food Biochemistry and
Food Processing
Second Edition
Edited by
Benjamin K. Simpson
Associate Editors
Leo M.L. Nollet
Fidel Toldr´a
Soottawat Benjakul
Gopinadhan Paliyath
Y.H. Hui

A John Wiley & Sons, Ltd., Publication

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This edition first published 2012 C 2012 by John Wiley & Sons, Inc.
First edition published 2006 C Blackwell Publishing
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are ISBN-13: 978-0-8138-0874-1/2012.
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Library of Congress Cataloging-in-Publication Data

Food biochemistry and food processing. – 2nd ed. / edited by Benjamin Simpson . . . [et al.].
p. cm.
Includes bibliographical references and index.
ISBN 978-0-8138-0874-1 (hardcover : alk. paper) 1. Food industry and trade–Research.
2. Food–Analysis. 3. Food–Composition. 4. Food–Packaging. I. Simpson, Benjamin K.
TP370.8.F66 2012
664–dc23
2011052397
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Set in 9.5/11.5 pt Times by Aptara R Inc., New Delhi, India
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1 2012

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Contents

Contributor List
Preface xii

vii

Part 1: Principles/Food Analysis
1. An Introduction to Food Biochemistry 3
Rickey Y. Yada, Brian Bryksa, and Wai-kit Nip
2. Analytical Techniques in Food Biochemistry 26
Massimo Marcone
3. Enzymes in Food Analysis 39
Isaac N. A. Ashie
4. Browning Reactions 56

Marta Corzo-Mart´ınez, Nieves Corzo, Mar Villamiel,
and M Dolores del Castillo
5. Water Chemistry and Biochemistry 84
C. Chieh
Part 2: Biotechnology and Ezymology
6. Enzyme Classification and Nomenclature 109
H. Ako and W. K. Nip
7. Biocatalysis, Enzyme Engineering
and Biotechnology 125
G. A. Kotzia, D. Platis, I. A. Axarli, E. G.
Chronopoulou, C. Karamitros, and N. E. Labrou
8. Enzyme Activities 167
D. J. H. Shyu, J. T. C. Tzen, and C. L. Jeang
9. Enzymes in Food Processing 181
Benjamin K. Simpson, Xin Rui, and Sappasith
Klomklao
10. Protein Cross-linking in Food – Structure,
Applications, Implications for Health and
Food Safety 207
Juliet A. Gerrard and Justine R. Cottam
11. Chymosin in Cheese Making 223
V. V. Mistry
12. Pectic Enzymes in Tomatoes 232
Mary S. Kalamaki, Nikolaos G. Stoforos, and Petros S.
Taoukis
13. Seafood Enzymes 247
M. K. Nielsen and H. H. Nielsen

14. Seafood Enzymes: Biochemical Properties and Their
Impact on Quality 263

Sappasith Klomklao, Soottawat Benjakul, and
Benjamin K. Simpson
Part 3: Meat, Poultry and Seafoods
15. Biochemistry of Raw Meat and Poultry 287
Fidel Toldr´a and Milagro Reig
16. Biochemistry of Processing Meat and Poultry 303
Fidel Toldr´a
17. Chemical and Biochemical Aspects of Color in
Muscle-Based Foods 317
Jos´e Angel P´erez-Alvarez and Juana Fern´andez-L´opez
18. Biochemistry of Fermented Meat 331
Fidel Toldr´a
19. Biochemistry of Seafood Processing 344
Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim,
W. K. Nip, L. F. Siow, and P. S. Stanfield
20. Fish Collagen 365
Soottawat Benjakul, Sitthipong Nalinanon, and
Fereidoon Shahidi
21. Fish Gelatin 388
Soottawat Benjakul, Phanat Kittiphattanabawon, and
Joe M. Regenstein
22. Application of Proteomics to Fish Processing and
Quality 406
H´olmfr´ıður Sveinsd´ottir, Samuel A. M. Martin, and
Oddur T. Vilhelmsson
Part 4: Milk
23. Dairy Products 427
Terri D. Boylston
24. Chemistry and Biochemistry of Milk Constituents
P.F. Fox and A.L. Kelly

25. Biochemistry of Milk Processing 465
A.L. Kelly and P.F. Fox
26. Equid Milk: Chemistry, Biochemistry
and Processing 491
T. Uniacke-Lowe and P.F. Fox

442

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