Jointly published with INRA, Paris

Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.

Session 1 - Biochemistry, structure, molecular biology

Globulins from Legume Seeds: Structure and Function during Storage and Reactivation
Three-dimensional Structural Variations and Functional Implications in a-Amylases
Molecular Interaction of the a-Amylase Inhibitor from Phaseolus vulgaris Seeds with Pig Pancreatic a-Amylase
Protease Inhibitors from Pea Seeds: Biochemical Characteristics
Primary Structure of 2S Albumins from Seeds of Lupinus albus and L. cosentinii
Lipid-Transfer Protein (LTP) from wheat kernel possesses a weak, specific esterase-like activity towards short chain fatty acid esters
The Tertiary Structure of Plant Peptide Hormone Systemin and the Mechanism of its Action
The Organization and Expression of Pea Seed Lipoxygenase Genes; Implications for Off-flavor Production in Frozen Peas and Pea Protein Isolates
Structural Studies on Wheat Thioredoxin h
Molecular Analysis of low Mr Glutenin Genes in Triticum tauschii
Expression of HMW Glutenin Genes in Transgenic Wheat and Tritordeum Plants
Manipulation of Potato Tuber Protein Quality through Genetic Engineering
Transgenic Narbon Yean (Vicia narbonensis L.): a Grain Legume with Improved Nutritional Composition
Analysis of Low-Molecular-Weight Proteins and Peptides by Micellar Electrokinetic Capillary Chromatography
Site-Directed Mutagenesis of Wheat 9 kDa Lipid Transfer Protein (LTP)
Production of Pea Seed Lipoxygenases in Escherichia coli
Detection of Transglutaminase in Vicia faba Cotyledons
Session 2 - Functionality, interactions, modifications
Modifying the Interfacial Behavior and Functional Characteristics of Proteins
Protein Composition and Physical Properties of Wheat Flour Doughs
Conformational Studies of the Repetitive Sequences of HMW Subunits of Wheat Glutenin
Heat-induced Gelation of Rapeseed Proteins: Implication of Electrostatic Effects
2S Sunflower Albumins: Functional Properties of Native and Modified Proteins
Enzymatic and Non-Enzymatic Phosphorylation of Plant Storage Proteins
Investigation of Peroxidase Catalyzed Cross-Linking of Proteins: Potentialities for a Limited Reticulation of Proteins
Plant Protein Improvements by Maillard-Type-Protein-Polysaccharide Conjugation and Reconstitution of Peptides with Microbial Transglutaminase
Usefulness of the Bead Model Algorithm SOLPRO for Modeling the Conformation of Seed Globulins
Properties of Glutenin Subunits Hydrolyzed with an Acid Protease
Enzymatic Phosphorylation of Seed Globulins: Comparison between Pea and Soybean
Session 3 - Nutrition and health
Quality and Utilization of Plant Proteins in Human Nutrition
Nutritional Utilization of Chickpea (Cicer arietinum) Meal and Proteins by the Rat as Compared to Lactalbumin and Soybean
The Influence of Malting on Nutritional Value and Cholesterol Lowering Capacity of Chickpeas in Rats
Absorption and metabolic distribution of [15N]-Labeled Pea Nitrogen in Humans
Immunoblotting of Ileal Digesta of Calves Fed Pea
The Influence of Plant Lectins on Immune Response against other Dietary Proteins
Serum Amino Acid Profile and Protein Utilization in Rats Fed on a Pea Protein Isolate
Effect of Plant Proteins on Colonic Bacterial Fermentation and Pancreatic Proteases in Gnotobiotic Rats: Comparison with Animal Proteins
Session 4 - Structure and interactions in food systems
Contribution of Proteins to Food Structures
Characterization of Foam-enriched Proteins Prepared from the Aqueous Phase of Dough
Functionality of Puroindoline in Breadmaking
Expression of Low-Molecular-Weight Glutenin Subunits from A-genome Wheat and their Functional Role in Dough
The Gluten Complex Studied by Urea Denaturation and Red-ox Titration
Influence of Denaturation on Pea Protein Emulsions
Dynamics of Allergen Degradation in Food
Session 5 - Technology of Protein Processing
Achievements, Status and Challenges in Food Protein Processing
Production of Plant Protein Isolates: Influence of Extraction and Precipitation Parameters on Overall Yield and Protein Concentration
High-Quality Oils, Proteins and Bioactive Products for Food and Non-Food Purposes Based on Biorefining of Cruciferous Oilseed Crops
Protein Recovery and Trypsin Inhibitor Removal from Aqueous Extracts of Soy Flour
Fractionation of Gliadin Hydrolysates by Ultrafiltration
Wheat Gluten Modification by Alkaline Treatment and Succinylation in a Semi-technical Process
Application of a Torus Reactor to Chemical and Enzymatic Modifications of Plant Proteins
Session 6 - Non Food Uses
Protein Modification and Technical Applications
Application of Plant Proteins as Thermoplastics
Comparative Properties of Pea Protein and Wheat Gluten Films. Influence of Various Plasticizers and Aging
Edible and/or Biodegradable Wheat Gluten Films and Coatings
Development of Drug-delivery Systems from Vegetal Proteins: All-trans-retinoic Acid-loaded Gliadin Nanoparticles
Modification of Wheat Gluten for Non-food Applications.