PageiFood ChemistryThirdEditionEdited byOwen R.FennemaUniversity of Wisconsin-MadisonMadison,WisconsinMARGELDEXKERMARCEL DEKKER,INCNEWYORK·BASEL·HONGKONG
Pag e i Food Chemistry Third Edition Edited by Owen R. Fennema University of WisconsinMadison Madison, Wisconsin MARCEL DEKKER, INC. NEW YORK • BASEL • HONG KONG
PageiiPrefacetotheThirdEditionMore than a decade has passed since the publication ofthe second edition of Food Chemistry, so the appropriateness of anupdated version should be apparent. The purposes of the book remain unchanged: it is primarily a textbook for upper divisionundergraduates and beginning graduate students who have sound backgrounds in organic chemistry and biochemistry,and issecondarily a reference book. Information on food analysis is intentionally absent, except where its presence fits logically withthe topic under discussion. As a textbook for undergraduates, it is designed to serve as the basis of a two-semester course onfood chemistry with the assumption that the instructor will make selective reading assignments as deemed appropriate. Individualchapters in the book should be useful as the basis of graduate-level courses on specialized topics in food chemistry.The third edition differs in several important respects from the second. The chapters prepared by first-time contributors aretotallynew.These cover such topics as proteins, dispersions,enzymes, vitamins, minerals,animal tissues,toxicants, andpigments. Chapters by contributors to the second edition have been thoroughly revised. For example, in the chapter “Water andIce,amajoradditiondealswithmolecularmobilityandglasstransitionphenomena.Theresult isabookthatismorethan6o%new, has greatly improved graphics, and is better focused on material that is unique to food chemistry.Chapters have been added on the topics of dispersions and minerals. In the second edition, treatment of dispersions wasaccomplished in the chapters“Lipids,"“Proteins,” and “Carbohydrates,” and minerals were covered in the chapter "Vitaminsand Minerals." Although this was organizationally sound, the result was superficial treatment of dispersions and minerals. Thenew chapters on these topics provide depth of coverage that is more consistent with the remainder of the book. Associated withthesechangesisa chapter,writtenbyanewcontributor,that is nowdevoted solelytovitamins.Itismybeliefthatthischapterrepresentsthefirstcomplete,in-depthtreatiseonvitaminswithanemphasisonfoodchemistryI would be remiss not to thank the contributors for their hard work and tolerance of my sometimes severe editorial oversight.Theyhaveproduced abookthat isoffirst-ratequality.Aftertwentyyearsandtwoprevious editions,I amfinallysatisfied thatallmajor topics are covered appropriately with regard to breadth and depth of coverage, and that a proper focus on reactionspertaining specifically to foods has been achieved.This focus successfully dis-
Pag e iii Preface to the Third Edition More than a decade has passed since the publication of the second edition of Food Chemistry, so the appropriateness of an updated version should be apparent. The purposes of the book remain unchanged: it is primarily a textbook for upper division undergraduates and beginning graduate students who have sound backgrounds in organic chemistry and biochemistry, and is secondarily a reference book. Information on food analysis is intentionally absent, except where its presence fits logically with the topic under discussion. As a textbook for undergraduates, it is designed to serve as the basis of a two-semester course on food chemistry with the assumption that the instructor will make selective reading assignments as deemed appropriate. Individual chapters in the book should be useful as the basis of graduate-level courses on specialized topics in food chemistry. The third edition differs in several important respects from the second. The chapters prepared by first-time contributors are totally new. These cover such topics as proteins, dispersions, enzymes, vitamins, minerals, animal tissues, toxicants, and pigments. Chapters by contributors to the second edition have been thoroughly revised. For example, in the chapter “Water and Ice,” a major addition deals with molecular mobility and glass transition phenomena. The result is a book that is more than 60% new, has greatly improved graphics, and is better focused on material that is unique to food chemistry. Chapters have been added on the topics of dispersions and minerals. In the second edition, treatment of dispersions was accomplished in the chapters “Lipids,” “Proteins,” and “Carbohydrates,” and minerals were covered in the chapter “Vitamins and Minerals.” Although this was organizationally sound, the result was superficial treatment of dispersions and minerals. The new chapters on these topics provide depth of coverage that is more consistent with the remainder of the book. Associated with these changes is a chapter, written by a new contributor, that is now devoted solely to vitamins. It is my belief that this chapter represents the first complete, in-depth treatise on vitamins with an emphasis on food chemistry. I would be remiss not to thank the contributors for their hard work and tolerance of my sometimes severe editorial oversight. They have produced a book that is of first-rate quality. After twenty years and two previous editions, I am finally satisfied that all major topics are covered appropriately with regard to breadth and depth of coverage, and that a proper focus on reactions pertaining specifically to foods has been achieved. This focus successfully dis-
Pageivtinguishes food chemistry from biochemistry in the same sense that biochemistry is distinct from, yet still dependent on, organicchemistry,Although I have planned and edited this edition with great care, minor errors are inevitable, especially in the first printing, If theseare discovered, I would very much appreciate hearing from you so that corrections can be effected promptlyOWENR.FENNEMA
Pag e iv tinguishes food chemistry from biochemistry in the same sense that biochemistry is distinct from, yet still dependent on, organic chemistry. Although I have planned and edited this edition with great care, minor errors are inevitable, especially in the first printing. If these are discovered, I would very much appreciate hearing from you so that corrections can be effected promptly. OWEN R. FENNEMA
PageixContents三Preface to the Third EditionPrefaceto theSecond EditionYviPreface to the First EditionxiContributors11. Introduction to Food ChemistryOwen R. Fennema and Steven R. Tannenbaum172. Water and IceOwen RFennema953.Dispersed Systems: Basic ConsiderationsPieter Walstra1574.CarbohydratesJames N. BeMiller and Roy L. Whistler2255. LipidsWassef W.Nawar3216. Amino Acids, Peptides, and ProteinsSrinivasanDamodaran4317. EnzymesJohnR.Whitaker5318. VitaminsJesse F.Gregory III6179. MineralsDennisD.Miller
Page ix Contents Preface to the Third Edition iii Preface to the Second Edition v Preface to the First Edition vii Contributors xi 1. Introduction to Food Chemistry Owen R. Fennema and Steven R. Tannenbaum 1 2. Water and Ice Owen R. Fennema 17 3. Dispersed Systems: Basic Considerations Pieter Walstra 95 4. Carbohydrates James N. BeMiller and Roy L. Whistler 157 5. Lipids Wassef W. Nawar 225 6. Amino Acids, Peptides, and Proteins Srinivasan Damodaran 321 7. Enzymes John R. Whitaker 431 8. Vitamins Jesse F. Gregory III 531 9. Minerals Dennis D. Miller 617
PagevPrefacetotheSecondEditionConsiderable time has passed since publication ofthefavorably received first edition so a new edition seems appropriate.Thepurpose ofthe book remains unchangedit is intended to serve as a textbook for upper division undergraduates or beginninggraduate students who have sound backgrounds in organic chemistry and biochemistry, and to provide insight to researchersinterested in food chemistry. Although the book is most suitable for a two-semester course on food chemistry, it can be adaptedto a one-semester course by specifying selective reading assignments. It should also be noted that several chapters are ofsufficientlengthanddepthtobeusefulasprimarysourcematerialsforgraduate-levelspecialtycourses.This edition has the same organization as the first, but differs substantially in other ways. The chapters on carbohydrates, lipidsproteins, flavors, and milk and the concluding chapter have new authors and are, therefore, entirely new. The chapter on fooddispersions has been deleted and the material distributed at appropriate locations in other chapters. The remaining chapters,withoutexception,havebeensubstantiallymodified,andtheindexhasbeengreatlyexpanded,includingtheadditionofachemical index.Furthermore,this edition, incontrasttothefirst, ismoreheavily weighted inthe directionof subject matterthat isunique to food chemistry, i.e.,there is less overlap with materials covered in standard biochemistry courses. Thus the book hasundergone major remodeling and refinement, and I am indebted to the various authors for their fine contributions and for theirtoleranceofmysometimessevereeditorial guidance.This book, in my opinion, provides comprehensive coverage of the subject of food chemistry with the same depth andthoroughnessthat ischaracteristicofthebetterquality introductorytextbooksonorganicchemistryand biochemistry.This,Ibelieve, is a significant achievement that reflects a desirable maturation of the field of food chemistry.OWENR.FENNEMA
Pag e v Preface to the Second Edition Considerable time has passed since publication of the favorably received first edition so a new edition seems appropriate. The purpose of the book remains unchanged—it is intended to serve as a textbook for upper division undergraduates or beginning graduate students who have sound backgrounds in organic chemistry and biochemistry, and to provide insight to researchers interested in food chemistry. Although the book is most suitable for a two-semester course on food chemistry, it can be adapted to a one-semester course by specifying selective reading assignments. It should also be noted that several chapters are of sufficient length and depth to be useful as primary source materials for graduate-level specialty courses. This edition has the same organization as the first, but differs substantially in other ways. The chapters on carbohydrates, lipids, proteins, flavors, and milk and the concluding chapter have new authors and are, therefore, entirely new. The chapter on food dispersions has been deleted and the material distributed at appropriate locations in other chapters. The remaining chapters, without exception, have been substantially modified, and the index has been greatly expanded, including the addition of a chemical index. Furthermore, this edition, in contrast to the first, is more heavily weighted in the direction of subject matter that is unique to food chemistry, i.e., there is less overlap with materials covered in standard biochemistry courses. Thus the book has undergone major remodeling and refinement, and I am indebted to the various authors for their fine contributions and for their tolerance of my sometimes severe editorial guidance. This book, in my opinion, provides comprehensive coverage of the subject of food chemistry with the same depth and thoroughness that is characteristic of the better quality introductory textbooks on organic chemistry and biochemistry. This, I believe, is a significant achievement that reflects a desirable maturation of the field of food chemistry. OWEN R. FENNEMA