This post outlines the essential concepts from the textbook by Joe M. Regenstein and Carrie E. Regenstein . This foundational resource bridges the gap between pure biochemistry and practical food science, viewing proteins as both biological entities and physicochemical compounds . 1. Fundamental Building Blocks
The textbook is available from several retailers: Barnes & Noble offers the eBook for $72.95 . Food protein chemistry: an introduction for foo...
VitalSource also lists the digital version for approximately . If you'd like, I can help you: This post outlines the essential concepts from the
: Using methods like electrophoresis or chromatography to analyze protein components. Availability This foundational resource bridges the gap between pure
: Understanding how these bonds form and their role in determining primary structure is vital for predicting how a protein will behave during processing. 2. Protein Structure & Classification
For food scientists, the functionality of proteins is often more important than their biological role. Key properties include: