Course Information

Course Name	Turkish	Gıda Proteinleri
	English	Food Proteins
Course Code	GID 602E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	3	3	-	-
Course Language		English
Course Coordinator		Filiz Altay
Course Objectives		• Demonstrate a basic knowledge on the structure, isolation, purification and determination methods of proteins, • Understand the interrelationship of molecular structure and functional properties of food proteins with a particular emphasis on interfacial properties including film, foam and emulsion forming, • Nutritional properties of proteins and how these properties affected by modifications and process conditions, • Informing the students on important protein sources in foods: milk, cereals and legumes
Course Description		Introduction, general properties of proteins: structure and classification. Aminoacids, peptides, proteins; protein folding, stability. Protein denaturation, denaturing agents. Protein isolation, purification, and determination techniques. Interrelationships of molecular and functional properties of proteins. Nutritional properties of proteins: protein quality, digestibility, evaluation of protein nutritive value. Processing-induced physical, chemical and nutritional changes in proteins. Functional, optical and hydrodynamic properties of proteins. Solubility-salting-in and salting-out properties. Protein hydration, interfacial properties: forming film, foam and emulsion. Milk, cereal and wheat proteins, legume/oilseed proteins
Course Outcomes		Students who achieve this course will gain knowledge, skills, and proficiency in the followings; 1. Students will demonstrate an extensive knowledge on food proteins, protein structure and classification. 2. They will be informed on protein denaturation and denaturation agents. 3. They will particularly focus on relationships between molecular structure and functional properties of food proteins which affect especially interfacial properties. 4. They will integrate nutritional properties of proteins and how these properties affected during food processing. 5. They will be informed on the isolation and purification techniques of proteins. 6. They will learn the protein analysis techniques. 7. They will learn the optical, hydrodynamic, hydration and interfacial properties of proteins. 8. They will focus on important protein sources in foods such as milk, cereals, legumes, and oil seeds. 9. They will demonstrate an ability to critically review research papers on food proteins.
Pre-requisite(s)		None
Required Facilities
Other
Textbook		Yada, R.Y. (Ed.), 2004. Proteins in Food Processing. CRC Press, New York, USA
Other References		• Nakai, S. and Modler, H.W. (Eds.). 2000. Food proteins: processing applications. Wiley-VCH, New York, USA. • Belitz, H.D., and Grosch, W. 1999. Food Chemistry. Translated by D. Hadziyev (English), Springer-Werlag, Berlin, Germany. • Damodaran, S., and Paraf, A. (Eds.) 1997. Food proteins and their applications. Marcel Dekker, New York, USA. • Shirley, B.A. 1995. Protein Stability and Folding. Humana Press, Inc., NJ, USA. • Nielsen, S.S. (Ed.), 2010. Food Analysis. Springer-Werlag, Berlin, Germany. • Owusu-Apenten, R.K. (Ed.), 2002. Food Protein Analysis. Marcel Dekker, Inc., USA. • Sikorski, Z.E. (Ed.), 2001. Chemical and Functional Properties of Food Proteins. CRC Press, New York, USA.

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