Dersin Adı

Gıda Proteinleri

İngilizce Adı

Food Proteins

Dili

İngilizce

Türü

Seçimli

Kodu

GID 602E

Kredisi

(3-0) 3

Yarıyılı

Bahar

Öğretim Üyesi

Prof. Dr. Dilek Boyacıoğlu

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Demonstrate a basic knowledge on the structures, isolation, purification and determination methods of proteins, understand the interrelationship of molecular structure and functional properties of food proteins with a particular emphasis on the properties of film, gel, and foam forming, surface activity, and emulsion of proteins.

Contents

Protein structure, protein folding and stability,
Protein isolation techniques
Protein purification techniques
Protein determination techniques
Interrelationship of molecular and functional properties of food proteins
Molecular changes and functionality of proteins
Film forming properties
Foaming behavior of proteins
Surface active properties
Gel forming ability of proteins
Formation of emulsions with proteins

Kaynaklar

Belitz,H.-D. and W. Grosch. 1999. Food Chemistry. Translated by D. Hadziyev (English), Springer-Werlag, Berlin.
Bollag, D.M., Rozycki, D. & S.J. Edelstein. 1996. Protein methods. Wiley-Liss, NY.
Creighton, T.E. 1992. Protein folding. W.H. Freeman and Co., NY.
Doonan, S. 1996.     Protein purification protocols. Humana Press. NJ.
Kinsella, J.E. and W.G. Soucie. 1989.  Food Proteins. American Oil Chemists’ Soc., USA
Shirley, B. A. 1995.  Protein Stability and Folding. Humana Press, Inc., NJ.