2009_Book_FoodChemistry

Contents
0 Water................................................. 1
0.1 Foreword .............................................. 1
0.2 Structure............................................... 1
0.2.1 WaterMolecule......................................... 1
0.2.2 LiquidWaterandIce .................................... 2
0.3 EffectonStorageLife.................................... 3
0.3.1 WaterActivity.......................................... 3
0.3.2 WaterActivityasanIndicator............................. 5
0.3.3 Phase Transition of Foods Containing Water . . ............... 5
0.3.4 WLFEquation.......................................... 6
0.3.5 Conclusion............................................. 7
0.4 References............................................. 7
1 Amino Acids, Peptides, Proteins ......................... 8
1.1 Foreword .............................................. 8
1.2 AminoAcids ........................................... 8
1.2.1 GeneralRemarks........................................ 8
1.2.2 Classification,DiscoveryandOccurrence ................... 9
1.2.2.1 Classification........................................... 9
1.2.2.2 DiscoveryandOccurrence................................ 9
1.2.3 PhysicalProperties ...................................... 12
1.2.3.1 Dissociation............................................ 12
1.2.3.2 ConfigurationandOpticalActivity......................... 13
1.2.3.3 Solubility . . ............................................ 14
1.2.3.4 UV-Absorption ......................................... 15
1.2.4 ChemicalReactions ..................................... 16
1.2.4.1 Esterification of Carboxyl Groups . . . ....................... 16
1.2.4.2 Reactions of Amino Groups . . . . ........................... 16
1.2.4.2.1 Acylation .............................................. 16
1.2.4.2.2 AlkylationandArylation ................................. 18
1.2.4.2.3 CarbamoylandThiocarbamoylDerivatives.................. 20
1.2.4.2.4 Reactions with Carbonyl Compounds . . . . ................... 21
1.2.4.3 Reactions Involving Other Functional Groups . ............... 22
1.2.4.3.1 Lysine................................................. 23
1.2.4.3.2 Arginine............................................... 23
1.2.4.3.3 AsparticandGlutamicAcids.............................. 23
1.2.4.3.4 SerineandThreonine .................................... 24
1.2.4.3.5 CysteineandCystine .................................... 24
1.2.4.3.6 Methionine............................................. 24
1.2.4.3.7 Tyrosine ............................................... 24