Norton Plant Proteins

Easter School in Agricultural Science
1. Auflage 2013
ISBN: 978-1-4831-6535-6
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 364 Seiten, Web PDF

Plant Proteins is a compendium of papers discussing, in general, plant proteins as materials for human foods, and in particular, the properties, biosynthesis, deposition of reserves in seeds, undesirable factors, production, and nutritional aspects of plant proteins in the food industry. Some papers review the properties and biosynthesis of plant proteins, the synthesis of chloroplast proteins, and legume seed proteins. Other papers discuss the development of protein reserves in seeds, as well as the toxicity and antagonistic actions in relation to amino acid and protein synthesis. One paper examines the world supply and demand for sources of protein from three plant sources, namely cereals, oilseeds, and legumes. Another paper discusses the capabilities of certain species of micro-organisms to synthesize from a few simple raw materials all the main components needed in the diet of a human or a farm animal. One paper notes that the acceptance of plant protein foods in society depends on their presentation, flavor, texture, appearance, identity, and product name. This compendium will benefit agronomists, agriculturists, biochemists, microbiologists, nutritionists, botanists, chemists, economists, food scientists, physicists and plant breeders.

Autoren/Hrsg.

Norton, G.

Inhaltsverzeichnis

1;Front Cover;1
2;Plant Proteins;4
3;Copyright Page;5
4;PREFACE;6
5;ACKNOWLEDGEMENTS;8
6;Table of Contents;10
7;Part I: Properties and Biosynthesis of Plant Proteins;14
7.1;Chapter 1. THE GENERAL PROPERTIES, CLASSIFICATION AND DISTRIBUTION OF PLANT PROTEINS;16
7.1.1;Introduction;16
7.1.2;General Properties;16
7.1.3;Classification;18
7.1.4;Distribution of Plant Proteins;23
7.1.5;Nutritional Aspects of Plant Proteins;30
7.1.6;Acknowledgements;34
7.1.7;References;34
7.2;Chapter 2. CHLOROPLAST PROTEINS AND THEIR SYNTHESIS;38
7.2.1;Introduction;38
7.2.2;The Importance of Chloroplasts to Agriculture;38
7.2.3;The Major Proteins of Chloroplasts;40
7.2.4;The Synthesis of Chloroplast Proteins;44
7.2.5;References;52
7.3;Chapter 3. BIOSYNTHESIS OF LEGUME SEED PROTEINS;54
7.3.1;Introduction;54
7.3.2;The Basic Mechanism of Protein Synthesis;55
7.3.3;Tlie Mechanism of Legume Storage Protein Synthesis;55
7.3.4;The Control and Regulation of Storage Protein Synthesis at the Molecular Level;59
7.3.5;Concluding Remarks;64
7.3.6;References;65
8;Part II: Development of Protein Reserves in Seeds;70
8.1;Chapter 4. DEVELOPMENT AND DEPOSITION OF PROTEIN IN OILSEEDS;72
8.1.1;Introduction;72
8.1.2;Morphological and Anatomical Changes During Seed Development;73
8.1.3;Chemical and Other Changes Associated With Rapeseed Development;79
8.1.4;Ultrastructural Changes Occurring During Protein Deposition in Rapeseed;83
8.1.5;References;92
8.2;Chapter 5. THE MECHANISMS OF PROTEIN BODY DEPOSITION IN LEGUMES AND CEREALS;94
8.2.1;Introduction;94
8.2.2;Protein Deposition in the Legumes;95
8.2.3;Protein Deposition in Cereals;105
8.2.4;Conclusions;114
8.2.5;Acknowledgements;116
8.2.6;References;116
9;Part III: Undesirable Factors Associated with Plant Proteins;120
9.1;Chapter 6. NON-PROTEIN NITROGEN COMPOUNDS: TOXICITY AND ANTAGONISTIC ACTION IN RELATION TO AMINO ACID AND PROTEIN SYNTHESIS;122
9.1.1;Introduction;122
9.1.2;The Complex of Non-protein Amino Acids;122
9.1.3;Deleterious Effects of Ingestion by Man and Animals;123
9.1.4;Metabolic Antagonism;126
9.1.5;Analogues in the Selection of Regulatory Mutants;127
9.1.6;References;128
9.2;Chapter 7. PROTEASE INHIBITORS AND OTHER TOXIC FACTORS IN SEEDS;130
9.2.1;Introduction;130
9.2.2;Protease Inhibitors;130
9.2.3;Phytohaemagglutinins;136
9.2.4;Glycosides;141
9.2.5;Phenolic Compounds;144
9.2.6;Metal-binding Constituents;145
9.2.7;Anti-vitamins;145
9.2.8;Lathyrogens;147
9.2.9;Favism;148
9.2.10;Conclusions;150
9.2.11;References;150
9.3;Chapter 8. THE SIGNIFICANCE OF THE INTESTINAL MICROFLORA IN RELATION TO THE ORAL TOXICITY OF RAW NAVY BEANS AND JACK BEANS FOR JAPANESE QUAIL;154
9.3.1;Introduction;154
9.3.2;The Effects of Diets Containing Navy Beans on Japanese Quail;155
9.3.3;Bacteriological Aspects;158
9.3.4;Nature of the Toxic Material in Raw Navy Beans;159
9.3.5;Role of Protease Inhibitors and Phytohaemagglutinins in Lethal Effects of Raw Bean Diets;161
9.3.6;Effects of Raw Jack Beans and Purified PHA on the Growth of Quail;162
9.3.7;Conclusion;164
9.3.8;References;164
10;Part IV: Production of Plant Proteins;166
10.1;Chapter 9. SOURCES OF PROTEIN – WORLD SUPPLY AND DEMAND;168
10.1.1;Introduction;168
10.1.2;Production;168
10.1.3;Demand;172
10.1.4;References;182
10.2;Chapter 10. THE PRODUCTION OF LEAF PROTEIN CONCENTRATES FROM FORAGE CROPS;184
10.2.1;Introduction;184
10.2.2;The Accumulation of True Protein in a Single Growth Phase of a Forage Crop;186
10.2.3;The Management of a Perennial Grass Crop to Maximise the Yield of True Protein;188
10.2.4;The Extraction of True Protein;189
10.2.5;Systems of Crop Production for Green Crop Fractionation;192
10.2.6;The Efficiency of Leaf Protein Concentrate Production;194
10.2.7;Conclusions;201
10.2.8;Acknowledgements;201
10.2.9;References;201
10.3;Chapter 11. PROTEIN PRODUCTION BY MICRO-ORGANISMS;204
10.3.1;Introduction;204
10.3.2;Raw Materials Required for the Production of Microbial Protein;205
10.3.3;Technology of Microbial Protein Production;204
10.3.4;Hydrocarbons and Derivatives as Substrates;206
10.3.5;Carbohydrates as Substrates;207
10.3.6;Protein Production by the Single-celled Algae;211
10.3.7;Nutritional, Toxicological and Palatability Aspects of Microbial Proteins;212
10.3.8;Economics of the Production of Microbial Protein;213
10.3.9;Conclusion;215
10.3.10;References;215
11;Part V: Improvement of Plant Protein Quality and Yield;218
11.1;Chapter 12. IMPROVING THE PROTEIN QUALITY OF CEREALS, GRAIN LEGUMES AND OILSEEDS BY BREEDING;220
11.1.1;Introduction;220
11.1.2;Increasing Total Crude Protein Content;221
11.1.3;Breeding Nitrogen-responsive Genotypes;226
11.1.4;Changing the Proportions of Protein Fractions;227
11.1.5;Changes in Protein Content or Quality Resulting from Changes in Seed Morphology;232
11.1.6;Increasing Specific Free Amino Acids;233
11.1.7;Elimination of an Amino Acid Breakdown Pathway;233
11.1.8;Use of Unconventional Species;233
11.1.9;Conclusions;235
11.1.10;References;236
11.2;Chapter 13. FACTORS AFFECTING THE QUALITY AND YIELD OF SEED PROTEIN;240
11.2.1;Introduction;240
11.2.2;Effects of Nutrients on Total Protein Production;241
11.2.3;Physiological Basis for the Effect of Nutrients on the Amino Acid Composition of Seed Protein;247
11.2.4;The Relationship of Amino Acid Composition to Other Indices of Protein Quality;252
11.2.5;Conclusion;253
11.2.6;Acknowledgements;254
11.2.7;References;254
12;Part VI: Nutrition Aspects;258
12.1;Chapter 14. HUMAN PROTEIN REQUIREMENTS;260
12.1.1;Introduction;260
12.1.2;Tlie Estimation of Protein Requirements;261
12.1.3;Safe Levels of Protein: Energy Ratio in Diets;267
12.1.4;Calculation of Protein: Energy Ratios;268
12.1.5;The Utilisable Protein Contents of Foods;271
12.1.6;Organoleptic and Psychosocial Factors;273
12.1.7;References;275
13;Part VII: Plant Proteins in the Food Industry;278
13.1;Chapter 15. PLANT PROTEIN FOOD MODELS IN INDUSTRY;280
13.1.1;Introduction;280
13.1.2;Present Markets;283
13.1.3;Issues;287
13.1.4;Projections;291
13.1.5;Consequences for World Food Supply;293
13.1.6;References;294
13.2;Chapter 16. FILAMENTS FROM PROTEINS;296
13.2.1;Introduction;296
13.2.2;Preparing the Dopes and Doughs;297
13.2.3;Properties of Filaments;298
13.2.4;The Filament-forming Process;299
13.2.5;Conclusions;300
13.2.6;References;301
13.3;Chapter 17. PHYSICAL PROPERTIES OF SEED GLOBULINS WITH REFERENCE TO MEAT ANALOGUE PRODUCTION;302
13.3.1;Introduction;302
13.3.2;The Raw Materials;302
13.3.3;Structure and Texture Formation;303
13.3.4;Matrix Formation;307
13.3.5;Conclusions;311
13.3.6;References;311
13.4;Chapter 18. WHEAT PROTEINS – PHYSICAL PROPERTIES AND BAKING FUNCTION;312
13.4.1;Introduction;312
13.4.2;Hydration of Wheat Flour Proteins;313
13.4.3;Mechanical Dough Development;316
13.4.4;Acknowledgements;327
13.4.5;References;327
13.5;Chapter 19. FITTING PLANT PROTEIN RICH FOODS INTO PRESENT AND PROSPECTIVE FOOD LAWS;330
13.5.1;Introduction;330
13.5.2;Basic Requirements;331
13.5.3;Law in the United Kingdom;331
13.5.4;Safety;332
13.5.5;Nutrition;335
13.5.6;Tlie Use of Unusual Protein Sources as Animal Feeds;337
13.5.7;Composition and Labelling;337
13.5.8;Hygiene;338
13.5.9;Enforcement;339
13.5.10;Developments in Other Countries;339
13.5.11;Conclusion;340
13.5.12;References;341
13.6;LIST OF PARTICIPANTS;342
13.7;INDEX;350