Plant Proteins from European Crops

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.