Handbook of food analytical chemistry: water, proteins, enzymes, lipids, and carbohydrates / ed. R.E.Wtolstad et al. - Hoboken: Wiley-Interscience, 2005. - xv, 768 p.: ill. - Bibliogr. at the end of the chapters. - Ind. at the end of the book. - ISBN 0-471-66378-6  Место хранения:   02 | Отделение ГПНТБ СО РАН | Новосибирск

Оглавление / Contents

Preface ........................................................ ix Foreword to Current Protocols in Food Analytical Chemistry ..... xi Contributors .................................................. xii A WATER ....................................................... 1 Al Gravimetric Measurements of Water ........................... 5 A1.1 Gravimetric Determination of Water by Drying and Weighing .............................................. 7 A1.2 Karl Fischer Titration ............................... 13 Al.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds) .... 17 A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of °Brix .................. 29 A2 Vapor Pressure Measurements of Water ....................... 35 A2.1 Factors to Consider When Estimating Water Vapor Pressure ............................................. 37 A2.2 Dew-Point Method for the Determination of Water Activity ............................................. 41 A2.3 Measurement of Water Activity Using Isopiestic Method ............................................... 51 A2.4 Direct Manometric Determination of Vapor Pressure .... 61 A2.5 Measurement of Water Activity by Electronic Sensors .. 67 В PROTEINS ................................................... 71 Bl Measurement of Protein Content ............................. 73 В1.1 The Colorimetric Detection and Quantitation of Total Protein ........................................ 77 В1.2 Determination of Total Nitrogen ..................... 105 В1.3 Spectrophotometric Determination of Protein Concentration ....................................... 115 B2 Biochemical Compositional Analyses of Proteins ............ 123 B2.1 Analyses of Protein Quality ......................... 125 B2.2 Evaluation of the Progress of Protein Hydrolysis .... 141 B3 Characterization of Proteins .............................. 155 B3.1 Electrophoresis Analysis ............................ 157 B3.2 Electroblotting from Polyacrylamide Gels ............ 185 В3.3 Detection of Proteins on Blot Membranes ............. 199 B3.4 Immunoblot Detection ................................ 207 В3.5 Determining the CD Spectrum of a Protein ............ 219 B3.6 Determining the Fluorescence Spectrum of a Protein .. 245 В4 Purification of Proteins .................................. 267 B4.1 Overview of Protein Purification and Characterization .................................... 269 B4.2 Overview of Conventional Chromatography ............. 279 B5 Functionality of Proteins ................................. 289 B5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing ....................... 291 B5.2 Measurement of Protein Hydrophobicity ............... 301 B5.3 Water Retention Properties of Solid Foods ........... 315 C ENZYMES ................................................... 325 CI Strategies for Enzyme Activity Measurements ............... 329 С1.1 Expression and Measurement of Enzyme Activity ....... 331 С1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase ................................... 335 C2 Proteolytic Enzymes ....................................... 349 C2.1 Activity Measurements of Proteinases Using Synthetic Substrates ................................ 351 C2.2 Peptidase Activity Assays Using Protein Substrates .. 359 C3 Lipolytic Enzymes ......................................... 369 C3.1 Lipase Assays ....................................... 371 C4 Oxidoreductases ........................................... 385 C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase) .............. 387 C4.2 Analysis of Lipoxygenase Activity and Products ...... 403 D LIPIDS .................................................... 419 Dl Lipid Composition ......................................... 423 Dl.l Extraction and Measurement of Total Lipids .......... 425 D1.2 Analysis of Fatty Acids in Food Lipids .............. 437 D1.3 Cholesterol ......................................... 453 D1.4 Oil Quality Indices ................................. 467 D1.5 Analysis of Tocopherols and Tocotrienols ............ 479 D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection ...... 491 D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids ................................... 505 D2 Lipid Oxidation/Stability ................................. 513 D2.1 Measurement of Primary Lipid Oxidation Products ..... 515 D2.2 Chromatographic Analysis of Secondary Lipid Oxidation Products .................................. 531 D2.3 Assessment of Oxidative Stability for Lipids ........ 541 D2.4 Spectrophotometric Measurement of Secondary Lipid Oxidation Products .................................. 547 D3 Physical Properties of Lipids ............................. 565 D3.1 Determination of Solid Fat Content by Nuclear Magnetic Resonance .................................. 567 D3.2 Lipid Crystal Characterization ...................... 575 D3.3 Emulsion Droplet Size Determination ................. 581 D3.4 Emulsion Stability Determination .................... 591 D3.5 Key Concepts of Interfacial Properties in Food Chemistry ........................................... 609 D3.6 Static and Dynamic Interfacial Tension Analysis ..... 631 E CARBOHYDRATES ............................................. 647 El Mono- and Oligosaccharides ................................ 651 El.l Colorimetric Quantification of Carbohydrates ........ 653 El.2 HPLC of Mono- and Disaccharides Using Refractive Index Detection ..................................... 661 E2 Starch and Starch Derivatives ............................. 671 E2.1 Overview of Laboratory Isolation of Starch from Plant Materials ..................................... 673 E2.2 Enzymatic Quantitation of Total Starch in Plant Products ............................................ 679 E2.3 Determination of Total Amylose Content of Starch .... 689 E3 Cell Wall Polysaccharides ................................. 695 E3.1 Isolation of Plant Cell Walls and Fractionation of Cell Wall Polysaccharides ........................ 697 E3.2 Determination of Neutral Sugars by Gas Chromatography of Their Alditol Acetates ............ 721 E3.3 Determination of the Uronic Acid Content of Plant Cell Walls Using a Colorimetric Assay ............... 735 E3.4 Determining the Degree of Methylation and Acetylation of Pectin ............................... 739 E3.5 Quantitative Determination of Я-Glucan Content ...... 745 Index ......................................................... 757