2009_Book_FoodChemistry

Index 1051
Prooxidants, rates of lipid autoxidation 191(F)
Prooxidative effect 220
Propanal, formation from threonine 376
–, linolenic acid, α-
–, –, autoxidation 203(T)
–, sensory property 204(T)
Propanethial-S-oxide, (Z)-
–, lachrymatory factor 790, 791
Propellant 465
Propenylcysteine sulfoxide 790, 791
Propenylguaethol, sensory property 396(T)
Propiolactone, β - 069
Propionic acid 452
–, antimicrobial agent 443
–, Ca-salt, sweet taste 543
–, fermentation 532, 533(F)
–, Mg-salt, sweet taste 543
–, swiss cheese 542, 542(T)
–, titration curve 165(F)
Propionyl-2-thiazoline, 2- 367(T)
Propyl gallate 218
Propylene, fruit ripening 847
Propylene glycol alginate 304
–, beer 902
Propylene oxide, antimicrobial action 453
Prosthetic group 098, 098(F), 102
Protective coating, amylose 324
–, scleroglucan 331
Protective gase 465
Protein 040
–, Edman degradation 044
–, 3 10 -helix 050(T)
–, acetoacetylation 066
–, acidic polysaccharide, interaction 306
–, acylation 065, 066, 080(T)
–, –, reversible 066
–, alkali treatment 071
–, alkylation 064, 082
–, amidation 067
–, amino acid composition 030(T), 041, 085(T)
–, amino acid sequence 041
–, aminoacylation 081, 082(F)
–, binding of aroma substance 391, 392(F), 393(T)
–, binding of ion 059, 059(F)
–, binding to carrier 044, 044
–, biological value 029
–, C-terminus, hydrazinolysis 042, 042
–, –, titration 042, 042
–, cacao bean 961
–, carbamoylation 064
–, circular dichroism 060
–, cleavage of disulfide bridge 067
–, complex, fruit juice 837
–, conformation 048
–, cross-linking 071, 086
–, cyanogen bromide cleavage 043, 044
–, cytoskeletal 568
–, deamination 065
–, degradation during cheese ripening 534
–, denaturation 056
–, –, activation energy 058, 058(T)
–, –, activation entropy 058, 058(T)
–, density 184
–, determination, NIR 706(T)
–, dissociation 058, 059(T)
–, disulfide bridge 055, 055(F)
–, –, bond strength 054(T)
–, –, reduction und reoxidation 082, 083(F)
–, disulfide exchange 068
–, domain 055, 055, 056(F)
–, egg white 548, 549(T)
–, electrostatic interactions, bond strength 054(T)
–, emulsifier 063
–, emulsifying property 082(T)
–, energy value 008
–, enrichment 008
–, enrichment with essential amino acid 081, 082(F),
085(F)
–, enzymatic dephosphorylation 083, 083(F)
–, enzymatic hydrolysis, bitter taste 150
–, –, industrial application 150
–, enzyme-catalyzed reaction 074, 076(T)
–, –, overview 076(T)
–, esterification 067, 080(T)
–, extrusion 089
–, fibrillar 053
–, fish 624
–, foam formation 062
–, fruit 807
–, fruit ripening 846
–, gel formation 062
–, globular 053, 056(T)
–, green coffee 941(T)
–, guanidination 064
–, helical structure 050(T), 051, 052(F)
–, helix, α-
–, –, frequenzy of amino acid 054(T)
–, helix, α-, 050(T), 052(F)
–, helix, π- 050(T)
–, honey 888
–, hydration 061
–, hydrazinolysis 042, 042
–, hydrogen bond 054, 054(T)
–, hydrolysis 080(T)
–, hydrolysis at aspartic acid residue 044
–, hydrolysis at serine and threonine 043, 044
–, hydrophobic bond 054, 054(T)
–, hydrophobicity, calculation 507, 508
–, ionic bond, bond strength 054(T)
–, isoelectric point 059
–, –, estimation 059
–, isoelectric precipitation 059, 061