proteinsolubilitywater holdinggelationarachinmeatmyosinThe measurement of functionality of protein food ingredients has developed somewhat haphazardly, probably due to the wide range of proteins used as ingredients and the diversity of foods. Studies of the physiochemical properties of proteins should enable...
Functional properties of proteins for foods connote the physicochemical properties which govern the behavior of protein in foods. This general article collates the published information concerning the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties,...
Correspondence to: Peters Henry, Department of Food Science and Technology, University of Calabar, Calabar, Cross River State, Nigeria. Email:henrosticx2004@yahoo.com Abstract This study assessed the chemical composition, functional, mineral, and anti-nutritional properties of composite flour produced f...
Functional Properties of Food Proteins and Role of Protein-Polysaccharide Interaction The review paper discusses the findings on the functional properties of food proteins in multicomponent systems as well as some working hypotheses advanced... VB Tolstoguzov - 《Food Hydrocolloids》 被引量: 573发表:...
FUNCTIONAL PROPERTIES OF FOOD PROTEINS FROM A BIOPHYSICAL POINT OF VIEW In addition to their crucial importance in nutrition, food proteins play a key functional role, the magnitude and nature of which depend on the type of foo... J Hidalgo - 《Biochemical Aspects of New Protein Food》 被引...
Model meat emulsions were prepared with various proteins used as meat extenders (Purina 500 E soy protein isolate, UF-75 milk protein concentrate, vital gluten, egg protein, and sunflower seed protein isolate), at mixing temp. of 20-45degrees C. Stability of the emulsions was assessed after ...
Protein is one of the most abundant biopolymers which can be used to synthesize innovative food ingredients due to their functional properties. Various functional colloids such as micro and nano complexes, molecular conjugates, edible films, hydrogels, oleogels, Pickering emulsions, etc. Can be ...
Corn Germ Protein: Functional Properties in a Model System and in Food Products Processed high-protein blended food products, enriched with proteins, vitamins, and minerals, were developed to supplement the human diet. Defatted corn germ protein flour (CGPF) has considerable potential for use as ...
Chemical modification is used to improve the functional properties of proteins used for food processing. In this study, effects of acetylation and succinylation on the functional properties, content of antinutritional factors and invitro protein digestibility of mung bean protein isolate were investigated...
Functional Properties in Food Applications As the food industry has developed rapidly, the market and applications of sodium carboxymethyl cellulose are on the increasingly growing trend. In many applications, the main roles and functions of sodium carboxymethyl cellulose are as follows. ...