lipid binding, flavor binding, stabilization, elasticity, grittiness, cohesion, chewiness, aggregation, stickiness, gelation, dough formation, texturizability, fiber formation, extrudability, elasticity and many more properties of food are directly or indirectly dependent on the proteins present in particu...
The 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 prediction of a proteins response to process ...
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,...
functional properties of proteins (1, 2) In photoactive . 翻译结果5复制译文编辑译文朗读译文返回顶部 正在翻译,请等待... 相关内容 a人类社会是一个充满了感情的社会,教师也应将情感蕴含在教学之中。只有这样,学生才会对教师产生亲近感,对学习产生兴趣。教师只有爱学生,爱岗敬业,才会认真地备课、讲课,从各方面...
Data-centric approaches have been used to develop predictive methods for elucidating uncharacterized properties of proteins; however, studies indicate that these methods should be further improved to effectively solve critical problems in biomedicine and
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 ...
Functional properties of the protein isolates obtained from various protein precipitation methods were investigated. Proteins isolated from the seed cake by ammonium sulfate gave the highest yield. The solubility of all proteins increased with increasing pH with their maximum and minimum solubility at pH...
(70:30 ratio of breadfruit flour and beniseed flour) showed significant (p<0.05) improvement in the chemical composition, functional, and mineral properties of the flour when compared to the other substitution levels and control There was significant (p<0.05) reduction of anti-nutrients in sample...
Hydrolysis of soy protein using enzymes such as trypsin, pepsin, and papain, and protein cross-linking by transglutaminase have been used to improve the functionalities. Adhesive, emulsifying and foaming properties of soy proteins can be utilized in industrial products such as wood adhesive, cosmetic...
Proteins as valuable food ingredients mainly provide structure to foods and many other functional properties (Ali, Homann, Khalil, Kruse, & Rawel, 2013). It has been proposed that elucidation of structure-function relationship of protein is a prerequisite for developing new food materials (Fukuda,...