Оглавление
Dennis D. Miller. Food Chemistry
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Food Chemistry. A Laboratory Manual
Preface to the Second Edition
Preface to the First Edition
Acknowledgments
About the Companion Website
1 Acids, Bases, and Buffers. 1.1 Learning Outcomes
1.2 Introduction
1.2.1 Acids
1.2.1.1 Food Acidulants
1.2.1.2 Reactions of Food Acids
1.2.2 Bases
1.2.3 Buffers
1.3 Apparatus and Instruments
1.4 Reagents and Materials
1.5 Procedures. 1.5.1 Determining the pH of a Solid Food [5]
1.5.2 Preparation of a Buffer and Determination of Buffer Capacity
1.6 Problem Set
1.7 References
1.8 Suggested Reading
Answers to Problem Set
2 Chemical Leavening Agents. 2.1 Learning Outcomes
2.2 Introduction
2.2.1 Chemical Leavening Agents. 2.2.1.1 Baking Soda
2.2.1.2 Baking Powders
2.2.2 Neutralizing Values
2.2.3 Leavening Rates
2.2.4 Effect of Leavening Acid on Dough Rheology
2.3 Apparatus and Instruments
2.4 Reagents and Materials
2.5 Procedures. 2.5.1 Determination of Leavening Rates. 2.5.1.1 The Apparatus
2.5.1.2 Experimental Treatments and Controls
2.5.1.3 Protocol
2.5.1.4 Data Analysis
2.5.2 Chemically Leavened Biscuits. 2.5.2.1 Biscuit Formula
2.5.2.2 Treatments
2.5.2.3 Protocol
2.5.2.4 Volume Determination of Biscuits
2.6 Problem Set
2.7 Useful Formulas and Values
2.8 References
2.9 Suggested Reading
Answers to Problem Set
3 Properties of Sugars. 3.1 Learning Outcomes
3.2 Introduction
3.3 Apparatus and Instruments
3.4 Reagents and Materials
3.5 Procedures
3.6 Study Questions
3.7 References
3.8 Suggested Reading
4 Nonenzymatic Browning. 4.1 Learning Outcomes
4.2 Introduction
4.2.1 Caramelization
4.2.2 The Maillard Reaction
4.2.2.1 Sugar
4.2.2.2 Amine
4.2.2.3 Temperature
4.2.2.4 Concentration
4.2.2.5 pH
4.3 Apparatus and Instruments
4.4 Reagents and Materials
4.4.1 Reagents to Be Prepared by the Student
4.4.2 Reagents to Be Prepared by the Teaching Staff
4.5 Procedures. 4.5.1 Preparation of a Glucose/Glycine Model System
4.5.2 Heating Experiment
4.5.3 Measurement of Extent of Browning
4.5.4 Browning in Nonfat Dry Milk (Demonstration)
4.5.5 Role of Milk in Crust Color of Bread (Demonstration)
4.5.6 Browning in Cookies
4.5.6.1 Sugar Cookie Formula
4.5.6.2 Baking Directions
4.6 Problem Set
4.7 Study Questions
4.8 References
4.9 Suggested Reading
Answers to Problem Set
5 Food Hydrocolloids. 5.1 Learning Outcomes
5.2 Introduction
5.2.1 Alginate
5.2.2 Alginate Gels
5.2.3 Carrageenan
5.2.4 Locust Bean Gum and Guar Gum
5.2.5 Xanthan Gum
5.3 Apparatus and Instruments
5.4 Reagents and Materials
5.5 Procedures
5.5.1 Effect of Heat Treatment on Gelation
5.5.2 Effect of Concentration on Viscosity
5.5.3 Emulsion Stability
5.5.4 Diffusion Setting and Internal Setting Alginate Gels
5.5.4.1 Diffusion Setting Gel
5.5.4.2 Internal Setting Gel
5.6 Study Questions
5.7 References
5.8 Suggested Reading
6 Functional Properties of Proteins. 6.1 Learning Outcomes
6.2 Introduction
6.2.1 Soybean Processing: Soy Milk, Tofu, and Soybean Protein Isolate
6.2.2 Assaying Protein Concentration
6.3 Apparatus and Instruments
6.4 Reagents and Materials
6.5 Procedures
6.5.1 Standard Curve for the Bradford Protein Assay
6.5.2 Effect of pH on Protein Solubility
6.5.2.1 Preparation of Protein Extracts
6.5.2.2 Measurement of Protein Concentration in the Extracts
6.5.3 Preparation of Soy Protein Isolate and Tofu
6.5.3.1 Extraction
6.5.3.2 Soy Protein Isolation
6.5.3.3 Production of Tofu
6.6 Problem Set
6.7 Study Questions
6.8 References
6.9 Suggested Reading
Answers to Problem Set
7 Lactose. 7.1 Learning Outcomes
7.2 Introduction
7.2.1 Lactose Assay
7.3 Apparatus and Instruments
7.4 Reagents and Materials
7.5 Procedures. 7.5.1 Lactose and D‐galactose Assay Protocol
7.5.2 Lactase Assay
7.6 Experimental Design
7.7 Study Questions
7.8 References
7.9 Suggested Reading
8 Enzymatic Browning: Kinetics of Polyphenoloxidase. 8.1 Learning Outcomes
8.2 Introduction
8.2.1 Enzyme Kinetics
8.2.2 PPO Assay
8.2.3 Control of Enzymatic Browning
8.3 Apparatus and Instruments
8.4 Reagents and Materials
8.5 Procedures
8.5.1 Preparation of Crude Enzyme Extract
8.5.2 Enzyme Assay
8.5.3 Data Treatment
8.5.4 Required Notebook Entries
8.6 Problem Set
8.7 Study Questions
8.8 References
Answers to Problem Set
9 Blanching Effectiveness. 9.1 Learning Outcomes
9.2 Introduction
9.3 Apparatus and Instruments
9.4 Reagents and Materials
9.5 Procedures
9.6 Study Questions
9.7 References
9.8 Suggested Reading
10 Lipid Oxidation. 10.1 Learning Outcomes
10.2 Introduction
10.2.1 The Chemistry of Lipid Oxidation
10.2.2 Control of Lipid Oxidation
10.2.2.1 Elimination of Oxygen
10.2.2.2 Scavenging of Free Radicals
10.2.2.3 Chelation of Metal Ions
10.2.3 Measurement of Lipid Oxidation in Foods
10.2.3.1 Thiobarbituric Acid Test (TBA Test)
10.2.3.2 Peroxide Value
10.2.3.3 Conjugated Diene Methods
10.2.3.4 Oxygen Bomb Test
10.2.3.5 Total and Volatile Carbonyl Compounds
10.2.3.6 Anisidine Value Test
10.3 Apparatus and Instruments
10.4 Reagents and Materials
10.5 Procedures: Lipid Oxidation in Turkey Meat
10.6 Problem Set: Calculation of TBARS
10.7 Study Questions
10.8 References
10.9 Suggested Reading
Answers to Problem Set
11 Ascorbic Acid: Stability and Leachability. 11.1 Learning Outcomes
11.2 Introduction
11.2.1 Chemistry
11.2.2 Functions of Ascorbic Acid in Foods [3, 5, 6] 11.2.2.1 Oxygen Scavenger
11.2.2.2 Free Radical Scavenger
11.2.2.3 Control of Enzymatic Browning
11.2.2.4 Dough Improver
11.2.3 Stability of Ascorbic Acid
11.2.4 Rationale for the Experiment
11.3 Apparatus and Instruments
11.4 Reagents and Materials
11.5 Procedures
11.5.1 Ascorbic Acid Standard Curve
11.5.2 Effect of pH on Ascorbic Acid Stability
11.5.3 Effects of Temperature, pH, and Cu2+ on the Stability of Ascorbic Acid
11.5.4 Effect of Cooking on the Ascorbic Acid Content of Cabbage
11.6 Problem Set
11.7 Study Questions
11.8 References
Answers to Problem Set
12 Hydrolytic Rancidity in Milk. 12.1 Learning Outcomes
12.2 Introduction
12.2.1 The Copper Soap Solvent Extraction Method
12.3 Apparatus and Instruments
12.4 Reagents and Materials
12.5 Treatments and Controls
12.6 Procedures. 12.6.1 Standard Curve
12.6.2 Free Fatty Acids in Milk
12.6.3 Calculations
12.7 Problem Set
12.8 Study Questions
12.9 References
12.10 Suggested Reading
Answers to Problem Set
13 Caffeine in Beverages. 13.1 Learning Outcomes
13.2 Introduction
13.3 Apparatus and Instruments
13.4 Reagents and Materials
13.5 Operation of the HPLC
13.6 Procedures. 13.6.1 Standard Curve
13.6.2 Caffeine in Soda and Energy Drinks
13.6.3 Caffeine in Coffee
13.6.4 Caffeine in Tea
13.7 Data Analysis
13.8 References
13.9 Suggested Reading
14 Color Additives. 14.1 Learning Outcomes
14.2 Introduction
14.2.1 Binding to Wool
14.2.2 Removal from Wool
14.2.3 Solid‐Phase Extraction (SPE)
14.2.4 Separation and Identification
14.3 Apparatus and Instruments
14.4 Reagents and Materials
14.5 Procedures. 14.5.1 Qualitative Identification of Artificial Colors from Food Products
14.5.2 Separation and Identification of the Extracted Colors
14.5.3 Quantitative Analysis of FD&C Red Dye # 40 in Cranberry Juice
14.6 Study Questions
14.7 References
14.8 Suggested Reading
15 Plant Pigments. 15.1 Learning Outcomes
15.2 Introduction
15.3 Apparatus and Instruments
15.4 Reagents and Materials
15.5 Procedures. 15.5.1 Extraction and Separation of Lipid Soluble Plant Pigments (Adapted from [8])
15.5.2 Extraction of Water Soluble Plant Pigments
15.5.3 Effect of pH on the Color of Water Soluble Plant Pigments
15.5.4 Demonstration
15.6 Study Questions
15.7 References
15.8 Suggested Reading
16 Meat Pigments. 16.1 Learning Outcomes
16.2 Introduction
16.2.1 Meat Curing
16.2.2 Effect of Cooking on Meat Color
16.3 Apparatus and Instruments
16.4 Reagents and Materials
16.5 Procedures
16.5.1 Preparation and Spectral Analysis of Myoglobin, Oxymyoglobin, and Metmyoglobin
16.5.2 Preparation and Spectral Analysis of Nitric Oxide Myoglobin
16.5.3 Concentration of Metmyoglobin, Myoglobin, and Oxymyoglobin
16.5.4 Demonstration
16.6 Study Questions
16.7 References
16.8 Suggested Reading
17 Meat Tenderizers. 17.1 Learning Outcomes
17.2 Introduction
17.3 Apparatus and Instruments
17.4 Reagents and Materials
17.5 Procedures
17.5.1 Preparation of Samples and Standards
17.5.1.1 Sample Treatments
17.5.1.2 Protein Extraction and Preparation for Electrophoresis
17.5.1.3 Preparation of SDS‐PAGE Standards for Electrophoresis
17.5.2 Electrophoresis. 17.5.2.1 Loading and Running the Gel
17.5.2.2 Staining the Gel
17.5.3 Demonstration
17.6 Study Questions
17.7 References
17.8 Suggested Reading
18 Detection of Genetically Engineered Maize Varieties. 18.1 Learning Outcomes
18.2 Introduction
18.2.1 Detection of a GE Protein by Immunoassay
18.2.2 Detection of a Trans Gene by PCR
18.3 Apparatus and Instruments
18.4 Reagents and Materials
18.5 Procedures
18.6 Study Questions
18.7 References
18.8 Suggested Reading
19 Food Emulsions and Surfactants. 19.1 Learning Outcomes
19.2 Introduction. 19.2.1 Emulsions
19.2.2 Surfactants
19.2.3 Surfactants in Food Systems
19.3 Part I – Butter Churning (Phase Inversion)
19.3.1 Materials and Methods. 19.3.1.1 Materials for Buttermaking
19.3.1.2 Buttermaking Procedure
19.3.2 Study Questions
19.4 Part II – Margarine Manufacture (Use of Surfactant for Semi‐solid Foods)
19.4.1 Materials and Methods (Adapted from [11]) 19.4.1.1 Materials for Margarine Manufacture
19.4.1.2 Manufacture Procedure
19.4.2 Study Questions
19.5 Part III – Dispersion of Eugenol in Water (Surfactant Solubilization Capacity)
19.5.1 Materials and Methods (Adapted from [14–16]) 19.5.1.1 Materials for Dispersion Experiment
19.5.1.2 Experimental Procedure
19.5.2 Study Questions
19.6 Part IV – Mayonnaise Stability
19.6.1 Materials and Methods. 19.6.1.1 Materials for Mayonnaise Experiment
19.6.1.2 Experimental Procedure
19.6.2 Study Questions
19.7 References
19.8 Suggested Reading
Appendix I. Conversion Factors
Appendix II Concentration
Definition
Suggested Reading
Appendix III Acids, Bases, Buffers, and pH Measurement. Review of pH and Acid–Base Equilibria. Acids and Bases
Acid/Base Equilibria
The pH Scale
pK
Buffers: Functions and Uses
Problems
Choosing a Buffer System
Preparation of Buffers
Activity and Ionic Strength
pH Measurement
Making pH Measurements
References
Suggested Reading
Appendix IV Spectrophotometry. Introduction
Operation of a Spectrophotometer
Notes for Operators
Problem Set
References
Answers to Problem Set
Appendix V Chromatography. What Is Chromatography?
Chromatography Terminology
Types of Chromatography
Adsorption Chromatography (AC)
Liquid–Liquid Partition Chromatography (LLPC)
Bonded Phase Chromatography (BPC)
Ion‐Exchange Chromatography (IEC)
Gel Permeation Chromatography (GPC)
High‐Performance Liquid Chromatography
The HPLC System
References
Suggested Reading
Appendix VI Electrophoresis. Introduction
References
Suggested Reading
Appendix VII Glossary
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