Food proteins: Structure and functionality

Food proteins: Structure and functionality

The final part of the book deals with bacteriocin production, the production method for diplococcin from Lactococcus lactis subsp, cremoris being diff...

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The final part of the book deals with bacteriocin production, the production method for diplococcin from Lactococcus lactis subsp, cremoris being different from lactostrepticin and lactococcin from 5treptococcus lactis subsp, lactis. A wide description is given regarding the purification, biological properties, moleculm genetics, biosynthesis and immunity of each bacteriocin. Bacteriocins from Lactobacillus are di,oJssed in Chapters 11-17. In particular, lactacin B from Lactobacillus acidophilus, w h c h is considered a

This book is a compilation of presentations given at the 4tb Symposium on Food Proteins, which focused on profe~n strucU_,r~function relationships. The book is divided into three sections: the first focuses on protein structure determination, the second on protein interactions and the third on surface behavior. The first section is devoted to recent work on the structural relationships of animal proteins in the first part and of plant proteins in the second part. The coverage in the first section, which consists of 31 chapters, is well balanced with respect to protein type - almost all proteins are discussed. Data and discussions are presented on native and altered protein structures. In this book, altered structures are defined as changes to the native structure resulting from genetic engineering, chemical modification or physical treatment. Most chapters include a small section that relates these changes in structure to changes in functionality of the proteins themselves. Considering the diversity of the chapters contributed, this section seems fluent, with well-written research plans and discussions. The graphs and charts are easy 1o understand and interpret. Most of the authors discussed the implications of structure or structure alteration on the changing functional properties of proteins in foods. The second section consists of ten chapters focusing on the interactions of proteins, both animal and plant, with lipids or polysaccharides. Presentations concentrate on the complexity of interactions, and the problems of understanding, interpreting

model system for the identification and purification of the other bacteriocins, as well as lactocin 27 and helveticin J from Lactobacillus helveticus, lactacin F from Lactobacillus johnsonii, sakacin A and lactocin S from Lactobacillus sakO are described. A brief chapter on bacteriocins produced by Camobacterium spp. enriches the book. In addition the book discusses the pediocins produced by Pediococcus spp., and the bacteriocins from Leuconostoc spp. and Enterococcus spp. Each of the 24 chapters includes many tables, graphics and figures,

and is accompanied by a broad range and up-to-date list of references. This book is for specialists, but is written and coordinated in a style that makes it easy to read. At the same time a complete work has been realized about a complex theme; that is the bacteriocins of lactic acid bacteria, which, as the authors state, are a group of 'fascinating bioactive bacterial peptides'.

Vittorio Bottazzi gtituto di Microbiologfa, Ungersita Cattolica dei SacroCuore, Facoltadi Agraria,Via Emilia Parmense84.1-29100 Piaceza,Itah,.

Food Proteins: Structure and Functionality edited by K.D. Schwenkeand R. Mothes,VCH, 1993. £65.00 (xii., 363 pages) ISBN 3 527 30037 6

and analyzing interactions. This section differs from the first in that some of the chapters have a theoretical discussion, which is necessary to understand the material presented. The final section, 'Surface functional and rheological properties', which contains 19 chapters, is devoted to the study of determining the relationship berween protein surface characteristics and functional properties in emulsions, gels or foams. This section differs from the first two in that it uses model systems and food products. As in the other two sechons, the research discussed is current, and the discussions suggest the direction of protein structure-function research for the future. The scope of the proceedings covers a broad range of interests with very little overlap. For the most part, the authors have done an excellent job in presenting theh theories, research and results. Most of the authors included a section on research implications for the food industry and listed key references. This book has an edge over other books on similar subjects, because the information presented is always applied to a food system. The book is well written and easy to follow. The length of the chapters

Trends in FoodScience& TechnologyAugust 1994 [Vol. 51

is relatively short (4-17 pages~, necessitating the authors to make their points quickly and concisely. Most of the data and discussions are presented in the same format, which makes the book easy to read. Unless readers are reviewing the area of the relationship of protein structure and functionality in its entirety, they will only be interested in particular chapters, for example specific methods, proteins or alteration treatments. However, the book can easily be read from cover to cover. Differences in analytical methods, research objectives and proteins will lure the reader to read more on the subject. For the reader who wants to retrieve specific information on a topic, the excellent indexing and titles make it easy to locate. Analytical techniques, functional properties and prorein types are thoroughly cross-referenced in the subject index. I think this is an excellent resource book for researchers active or interested in the field of protein structure-function relationships.

Karen Schmidt Departmentof Food Science and rechnolq~y. Uni~er~ih, af G~r,eia. Food Science Building, Athens, GA 30602-7610, USA.

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