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- W2497222751 abstract "Proteins are responsible for many of the desirable attributes associated with food products. Performance results from the interactions of proteins with other proteins or food components. Food proteins are commonly composed of several fractions, often having different properties. Thus, a particular functional property may be a manifestation of a specific component of the food protein used. Functionality has been defined as any property of a food or food ingredient, except its nutritional ones, that affects its utilization (1). The domain of physical functions associated with the presence of proteins in a food system typically includes: (a) increased hydration and water binding which affect viscosity and gelation, (b) modification of surface tension and interfacial activity which control emulsification and foaming ability and (c) chemical reactivity leading to altered states of cohesion/adhesion and a potential for texturization. Functional properties are influenced by intrinsic factors, such as composition, conformation and homogeneity of the protein source, as well as by processing methods and environmental conditions (2). There are several specific papers that relate protein structure to function (1-5). Reports that relate composition to function are rare. This chapter will discuss the effects of compositional factors of proteins, with emphasis on whey proteins, on gelation, foaming and emulsification. Composition encompasses certain physicochemical properties such as, hydrophobicity and sulfhydryl content, as well as specific ratios of protein components, ratios of protein to other constituents, such as lipid, carbohydrate and mineral components and the presence of other components in the food product including added emulsifiers." @default.
- W2497222751 created "2016-08-23" @default.
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- W2497222751 date "1991-02-19" @default.
- W2497222751 modified "2023-09-26" @default.
- W2497222751 title "Relationship of Composition to Protein Functionality" @default.
- W2497222751 doi "https://doi.org/10.1021/bk-1991-0454.ch001" @default.
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