Protein functionality in food systems : [symposium, July 9 and 10, 1993, prior to IFT's 53rd annual meeting in Chicago

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed. The functional properties of food proteins include solubility, viscosity, gelation, emulsification, and foam formation. Proteins also exhibit the ability to form films and glasses, and contribute to color and flavor. Egg white, gelatin, soy protein, whey protein, and caseinates are all utilized as functional food ingredients. Features the latest information on fundamental structure--function relationships, protein-separation technologies, computer-aided techniques for predicting quality parameters of products directly from ingredient proteins, interactions of proteins with other food components, modification of proteins for improved functionality, special protein formulations, and novel applications. Provides a basis for understanding basic principles involved in food protein functionality, but also fundamental information to creatively develop unique food products utilizing proteins as novel ingredients