Methods of Testing Protein Functionality / Edition 1

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Overview

Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein. Functionality, in the light of current theory, then suggests a 'standard' method applicable to a wide variety of situations. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. In this book an international team of authors pull together information which has previously only been available in various academic and technical journals. Industrial food technologists, chemists, biochemists and microbiologists will find this book an essential source of information, while students of food science, biochemistry and microbiology will use it as a reference source.

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Product Details

  • ISBN-13: 9780751400533
  • Publisher: Springer US
  • Publication date: 6/30/1996
  • Edition description: 1996
  • Edition number: 1
  • Pages: 266
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.69 (d)

Table of Contents

1 Basic concepts 1
2 Solubility 11
3 Viscosity 61
4 Gelation 76
5 Foam formation and stability 110
6 Emulsions 153
7 Determining water and fat holding 186
8 Measurement of surface hydrophobicity 226
Index 261
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