《食品化学》课程教学资源（书籍文献）Principles of Food Chemistry，Third Edition，John M. deMan, PhD

Principles of Food ChemistryThird EditionJohn M. deMan, PhDProfessor EmeritusDepartmentof FoodScienceUniversity of GuelphGuelph, OntarioAChapman&HallFood ScienceBookANASPENPUBLICATION?Aspen Publishers, Inc.Gaithersburg,Maryland1999

Principles of Food Chemistry Third Edition John M. deMan, PhD Professor Emeritus Department of Food Science University of Guelph Guelph, Ontario A Chapman & Hall Food Science Book AN ASPEN PUBLICATION® Aspen Publishers, Inc. Gaithersburg, Maryland 1999

The author has made every effort to ensure the accuracy of the information herein. However, appropriateinformation sources should be consulted, especially for new or unfamiliar procedures, It is the responsi-bilityofeverypractitionerto evaluatethe appropriateness of aparticularopinion in the context ofactualclinical situations and with due considerations to new developments.The author,editors,and the publishercannotbe held responsibleforanytypographical orother errors found in this book.AspenPublishers,Inc.,is notaffiliated with theAmericanSociety of Parenteral and Enteral NutritionLibrary of Congress Cataloging-in-PublicationDatadeMan, John M.Principles offood chemistry/John M, deMan.-3rd ed.p.,cm.Includes bibliographical references and index.ISBN0-8342-1234-X1.Food—Composition.I.Title.TX531.D431999664dc2198-31467CIPCopyright1999byAspenPublishers,Inc.AllrightsreservedAspen Publishers,Inc.,grants permissionforphotocopyingfor limited personalor internal use.This consent doesnotextend to otherkinds ofcopying,such as copyingforgeneral distribution,foradvertisingorpromotional purposes,forcreating new collective works,orfor resale.For information,address Aspen Publishers, Inc.,Permissions Department,200OrchardRidgeDrive,Suite200,Gaithersburg,Maryland20878Orders: (800) 638-8437Customer Service: (800)234-1660About Aspen Publishers·For more than 35 years,Aspen has been a leading professionalpublisher in a variety of disciplines. Aspen's vast information resources are available in both printand electronic formats. We are committed to providing the highest quality information available inthe most appropriate format for our customers, Visit Aspen's Internet site for more informationresources, directories,articles,and a searchable version of Aspen's full catalog,including themostrecentpublications:http://www.aspenpublishers.comAspen Publishers, Inc. · The hallmark of quality in publishingMemberof the worldwideWolters KluwergroupEditorial Services:JaneColillaLibrary of Congress Catalog Card Number: 98-31467ISBN:0-8342-1234-XPrintedin theUnited States of America12345

The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsi￾bility of every practitioner to evaluate the appropriateness of a particular opinion in the context of actual clinical situations and with due considerations to new developments. The author, editors, and the pub￾lisher cannot be held responsible for any typographical or other errors found in this book. Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral Nutrition. Library of Congress Cataloging-in-Publication Data deMan, John M. Principles of food chemistry/ John M. deMan.—3rd ed. p. cm. Includes bibliographical references and index. ISBN 0-8342-1234-X 1. Food—Composition. I. Title. TX531.D43 1999 664—dc21 98-31467 CIP Copyright © 1999 by Aspen Publishers, Inc. All rights reserved. Aspen Publishers, Inc., grants permission for photocopying for limited personal or internal use. This consent does not extend to other kinds of copying, such as copying for general distribution, for advertising or promotional purposes, for creating new collective works, or for resale. For information, address Aspen Publishers, Inc., Permissions Department, 200 Orchard Ridge Drive, Suite 200, Gaithersburg, Maryland 20878. Orders: (800) 638-8437 Customer Service: (800) 234-1660 About Aspen Publishers • For more than 35 years, Aspen has been a leading professional publisher in a variety of disciplines. Aspen's vast information resources are available in both print and electronic formats. We are committed to providing the highest quality information available in the most appropriate format for our customers. Visit Aspen's Internet site for more information resources, directories, articles, and a searchable version of Aspen's full catalog, including the most recent publications: http://www.aspenpublishers.coni Aspen Publishers, Inc. • The hallmark of quality in publishing Member of the worldwide Wolters Kluwer group. Editorial Services: Jane Colilla Library of Congress Catalog Card Number: 98-31467 ISBN: 0-8342-1234-X Printed in the United States of America 1234 5

PrefaceThis book was designed to serve as a text forlipids,low caloric fats, and biotechnology havecourses in food chemistry in food science proreceived a good deal of attention.Our under-grams following the Institute of Food Technolo-standing of the functionality of proteins expandsgists minimum standards. The original idea inwith increasing knowledge about their composi-the preparation of this book was to present basiction and structure. Carbohydrates serve manyinformationonthecomposition offoods andthefunctions in foods, and the noncaloric dietarychemical and physical characteristics theyfiber has assumed an important role.Color,flavor,and texture are importantundergo during processing,storage,andhandling. The basic principles of food chemistryattributes of food quality, and in these areas,remain the same, but much additional researchespecially those of flavor and texture, greatcarried out in recent years has extended andadvances have been made in recent years.deepened our knowledge.This required inclu-Enzymes are playing an ever increasingpart insion of new material in all chapters. The lastthe production and transformation of foodschapter in the second edition,Food AdditivesModern methods of biotechnology have pro-has been replaced bythe chapter Additives andduced a gamut of enzymes with new andContaminants,andan additional chapter,Regu-improvedproperties.In the literature, information is found usinglatory Control of Food Composition,Quality,and Safety, has been included.This last chapterdifferent systems of units: metric, SI, and theis an attempt to give students some understand-English system.Quotations from the literatureing of the scientific basis of the formulation ofare presented in their original form. It would belawsandregulationsonfoodandontheincreasdifficult to change all these units in the book toing trend toward international harmonization ofone system. To assist the reader in convertingtheselaws.Anumberofimportantfoodsafetythese units, an appendix is provided with conver-issues have arisen recently,and these havesion factors for all units found in the text.emphasized the need for comprehensive andIt is hoped that this new edition will continue toeffectivelegalcontrols.fulfill the need for a concise and relevant text forIn the area of water as a food component, thethe teaching of food chemistry.Iexpress gratitudeissue of the glass transition has received muchto those who have provided comments and sug-attention.This demonstrates the important rolegestionsfor improvement,and especiallyto myof water in food properties.Lipids have receivedwife, Leny,who has provided a great deal of sup.much attention latelymainlybecause of public-port and encouragement during the preparation ofity related to nutritional problems. Sutructuredthe third edition.vii

Preface This book was designed to serve as a text for courses in food chemistry in food science pro￾grams following the Institute of Food Technolo￾gists minimum standards. The original idea in the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and han￾dling. The basic principles of food chemistry remain the same, but much additional research carried out in recent years has extended and deepened our knowledge. This required inclu￾sion of new material in all chapters. The last chapter in the second edition, Food Additives, has been replaced by the chapter Additives and Contaminants, and an additional chapter, Regu￾latory Control of Food Composition, Quality, and Safety, has been included. This last chapter is an attempt to give students some understand￾ing of the scientific basis of the formulation of laws and regulations on food and on the increas￾ing trend toward international harmonization of these laws. A number of important food safety issues have arisen recently, and these have emphasized the need for comprehensive and effective legal controls. In the area of water as a food component, the issue of the glass transition has received much attention. This demonstrates the important role of water in food properties. Lipids have received much attention lately mainly because of public￾ity related to nutritional problems. Sutructured lipids, low caloric fats, and biotechnology have received a good deal of attention. Our under￾standing of the functionality of proteins expands with increasing knowledge about their composi￾tion and structure. Carbohydrates serve many functions in foods, and the noncaloric dietary fiber has assumed an important role. Color, flavor, and texture are important attributes of food quality, and in these areas, especially those of flavor and texture, great advances have been made in recent years. Enzymes are playing an ever increasing part in the production and transformation of foods. Modern methods of biotechnology have pro￾duced a gamut of enzymes with new and improved properties. In the literature, information is found using different systems of units: metric, SI, and the English system. Quotations from the literature are presented in their original form. It would be difficult to change all these units in the book to one system. To assist the reader in converting these units, an appendix is provided with conver￾sion factors for all units found in the text. It is hoped that this new edition will continue to fulfill the need for a concise and relevant text for the teaching of food chemistry. I express gratitude to those who have provided comments and sug￾gestions for improvement, and especially to my wife, Leny, who has provided a great deal of sup￾port and encouragement during the preparation of the third edition

ContentsviiPreface11.Water1PhysicalPropertiesofWaterandIce2StructureoftheWaterMolecule4SorptionPhenomena11TypesofWater14FreezingandIceStructure23WaterActivityandFoodSpoilage26WaterActivityand Packaging28Water Bindingof Meat30WaterActivityandFoodProcessing332.Lipids33Introduction35ShorthandDescriptionofFattyAcidsandGlycerides36ComponentFattyAcids45ComponentGlycerides50Phospholipids51Unsaponifiables54Autoxidation63Photooxidation65Heated Fats-Frying70FlavorReversion71Hydrogenation77Interesterification81Physical Properties94FractionationiiThis page hasbeen reformatted byKnovel toprovideeasier navigation

This page has been reformatted by Knovel to provide easier navigation. iii Contents Preface . vii 1. Water . 1 Physical Properties of Water and Ice . 1 Structure of the Water Molecule . 2 Sorption Phenomena . 4 Types of Water . 11 Freezing and Ice Structure . 14 Water Activity and Food Spoilage . 23 Water Activity and Packaging . 26 Water Binding of Meat . 28 Water Activity and Food Processing . 30 2. Lipids . 33 Introduction . 33 Shorthand Description of Fatty Acids and Glycerides . 35 Component Fatty Acids . 36 Component Glycerides . 45 Phospholipids . 50 Unsaponifiables . 51 Autoxidation . 54 Photooxidation . 63 Heated Fats – Frying . 65 Flavor Reversion . 70 Hydrogenation . 71 Interesterification . 77 Physical Properties . 81 Fractionation . 94

ivContents95CocoaButterandConfectioneryFats101EmulsionsandEmulsifiers106Novel OilsandFats107FatReplacers1113.Proteins111Introduction111AminoAcidComposition113ProteinClassification115ProteinStructure118Denaturation120Nonenzymic Browning131ChemicalChanges134Functional Properties138AnimalProteins152PlantProteins1634.Carbohydrates163Introduction163Monosaccharides167RelatedCompounds169Oligosaccharides183Polysaccharides203DietaryFiber2095.Minerals209Introduction209MajorMinerals217TraceElements223MetalUptakeinCannedFoods2296.Color229Introduction229CIESystem236MunsellSystem237HunterSystemThispagehasbeenreformattedbyKnoveltoprovideeasiernavigation

iv Contents This page has been reformatted by Knovel to provide easier navigation. Cocoa Butter and Confectionery Fats . 95 Emulsions and Emulsifiers . 101 Novel Oils and Fats . 106 Fat Replacers . 107 3. Proteins . 111 Introduction . 111 Amino Acid Composition . 111 Protein Classification . 113 Protein Structure . 115 Denaturation . 118 Nonenzymic Browning . 120 Chemical Changes . 131 Functional Properties . 134 Animal Proteins . 138 Plant Proteins . 152 4. Carbohydrates . 163 Introduction . 163 Monosaccharides . 163 Related Compounds . 167 Oligosaccharides . 169 Polysaccharides . 183 Dietary Fiber . 203 5. Minerals . 209 Introduction . 209 Major Minerals . 209 Trace Elements . 217 Metal Uptake in Canned Foods . 223 6. Color . 229 Introduction . 229 CIE System . 229 Munsell System . 236 Hunter System . 237