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The functional requirements of proteins for foods
Author(s) -
Mattil Karl F.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02544664
Subject(s) - biochemical engineering , yield (engineering) , computer science , property (philosophy) , food products , chemistry , microbiology and biotechnology , food science , biology , engineering , materials science , philosophy , epistemology , metallurgy
As a growing amount of research attention has been diverted, for a number of reasons, from the traditional protein foods to the so‐called unconventional food proteins, an awareness has increased of the need to understand the functional properties of these proteins. Some empirical functionality tests have been devised, but it is submitted that many of these could yield misleading information, inasmuch as they often ignore or even run counter to the environmental interactions to which proteins are exposed in food systems. Some examples are given of the influence of the ionic environment upon one basic functional property of proteins, their solubility in aqueous solution.