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Amino Acids, Peptides, Proteins

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Food Chemistry

Abstract

Amino acids, peptides and proteins are important constituents of food. They supply the required building blocks for protein biosynthesis. In addition, they directly contribute to the flavor of food and are precursors for aroma compounds and colors formed during thermal or enzymatic reactions in production, processing and storage of food. Other food constituents, e.g. carbohydrates, also take part in such reactions. Proteins also contribute significantly to the physical properties of food through their ability to build or stabilize gels, foams, emulsions and fibrillar structures.

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  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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Belitz, HD., Grosch, W., Schieberle, P. (2004). Amino Acids, Peptides, Proteins. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_2

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_2

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  • Print ISBN: 978-3-540-40818-5

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