433
function, 303
holoenzyme, 299, 301
ligand complexes, 300
nomenclature, 300, 302, 304–311
physico-chemical properties, 299
primary structure, 299
prosthetic groups, 302
proteinaceous nature, 300–302
proteins, 301
secondary structure, 301
structural characterization, 312–315
substrate binds, 302
tertiary structure, 301
Epicoccum nigrum, 101
Ergosterol, 423
Essential amino acid index (EAAI), 225
Essential fatty acids (EFAs), 414
Exogenous enzymes
amylolytic, 320, 321
animal feed, 329
biocatalysts, 319
cellulases, 322
development, food enzymes, 330
fats and oils, 320
food industry, 327, 328
industrial enzymes, 319
mannanses, 325, 326
microbe, 320
microorganisms, 319
pectinase, 324, 325
production of, 320
proteolytic, 321, 322
safety of, 326, 327
xylanase production, 323, 324
Exopeptidases, 342
F
Fast atom bombardment mass spectrometry
(FAB-MS), 277
Fast atom bombardment technique (FAB), 276
Fats, 392, 393
Fatty acids
degree of saturation, 396
organic acids, 396
plant sources, 396
R–COOH, 396
saturated, 396, 397
unsaturated, 397, 398
Flavan-3-ols, 357
Flavanols, 356
Flavourzyme, 331, 344
Fluorescence emission method
aromatic amino acids, 273–275
spectroflurometer/filter flurometer, 273
5-Fluorouracil (5-Fu), 77
Food protein analysis
CE based separation techniques, 270
chemical methods (see Chemical
methods)
chromatographic methods
(see Chromatographic methods)
description, 269
immunobiological methods
(see Immunobiological methods)
methods, 270
sources, 270
spectrophotometric methods (see
Spectrophotometric methods)
therapeutic proteins/peptides, 270
Formaldehyde fixed and paraffin-embedded
(FFPE) tissues, 287
Fourier transform infrared spectroscopy
(FITR), 100
Fourier transform spectroscopy
(FTIR), 78
Fractionation, 407
Fructooligosaccharides (FOS), 46
Functional properties, 211, 212, 220–224
G
Ganoderma lucidum, 105
Gas chromatography (GC), 100
Gas chromatography-mass spectrometer
(GC-MS), 100
Gastrointestinal (GI)
digestion, 234, 235
tract, 360, 422
Gelation, 192, 351, 363
Gel filtration chromatography, 99
Gel permeation (GP) chromatography, 280
Generally regarded as safe (GRAS),
353, 359
Genetic code covalent modifications, 212
Glucagon-like peptide 1 (GLP-1), 254
Glucose-dependent insulinotropic polypeptide
(GIP), 254
Gluten-starch films, 178
Glyceroglycolipids, 395
Glycerol (Gly), 352
Glycerophospholipids, 394
Glycolipids, 395
Glycomacropeptide (GMP), 259
Graft copolymerization, 188, 198, 199
Graft polymerization, 188
Guar gum (GG), 198
Gum arabic (GA), 65
Index
function, 303
holoenzyme, 299, 301
ligand complexes, 300
nomenclature, 300, 302, 304–311
physico-chemical properties, 299
primary structure, 299
prosthetic groups, 302
proteinaceous nature, 300–302
proteins, 301
secondary structure, 301
structural characterization, 312–315
substrate binds, 302
tertiary structure, 301
Epicoccum nigrum, 101
Ergosterol, 423
Essential amino acid index (EAAI), 225
Essential fatty acids (EFAs), 414
Exogenous enzymes
amylolytic, 320, 321
animal feed, 329
biocatalysts, 319
cellulases, 322
development, food enzymes, 330
fats and oils, 320
food industry, 327, 328
industrial enzymes, 319
mannanses, 325, 326
microbe, 320
microorganisms, 319
pectinase, 324, 325
production of, 320
proteolytic, 321, 322
safety of, 326, 327
xylanase production, 323, 324
Exopeptidases, 342
F
Fast atom bombardment mass spectrometry
(FAB-MS), 277
Fast atom bombardment technique (FAB), 276
Fats, 392, 393
Fatty acids
degree of saturation, 396
organic acids, 396
plant sources, 396
R–COOH, 396
saturated, 396, 397
unsaturated, 397, 398
Flavan-3-ols, 357
Flavanols, 356
Flavourzyme, 331, 344
Fluorescence emission method
aromatic amino acids, 273–275
spectroflurometer/filter flurometer, 273
5-Fluorouracil (5-Fu), 77
Food protein analysis
CE based separation techniques, 270
chemical methods (see Chemical
methods)
chromatographic methods
(see Chromatographic methods)
description, 269
immunobiological methods
(see Immunobiological methods)
methods, 270
sources, 270
spectrophotometric methods (see
Spectrophotometric methods)
therapeutic proteins/peptides, 270
Formaldehyde fixed and paraffin-embedded
(FFPE) tissues, 287
Fourier transform infrared spectroscopy
(FITR), 100
Fourier transform spectroscopy
(FTIR), 78
Fractionation, 407
Fructooligosaccharides (FOS), 46
Functional properties, 211, 212, 220–224
G
Ganoderma lucidum, 105
Gas chromatography (GC), 100
Gas chromatography-mass spectrometer
(GC-MS), 100
Gastrointestinal (GI)
digestion, 234, 235
tract, 360, 422
Gelation, 192, 351, 363
Gel filtration chromatography, 99
Gel permeation (GP) chromatography, 280
Generally regarded as safe (GRAS),
353, 359
Genetic code covalent modifications, 212
Glucagon-like peptide 1 (GLP-1), 254
Glucose-dependent insulinotropic polypeptide
(GIP), 254
Gluten-starch films, 178
Glyceroglycolipids, 395
Glycerol (Gly), 352
Glycerophospholipids, 394
Glycolipids, 395
Glycomacropeptide (GMP), 259
Graft copolymerization, 188, 198, 199
Graft polymerization, 188
Guar gum (GG), 198
Gum arabic (GA), 65
Index