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Methods of studying functional characteristics of vegetable proteins
Author(s) -
Hermansson A. M.
Publication year - 1979
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/bf02671471
Subject(s) - characterization (materials science) , biological system , function (biology) , functional food , computer science , ingredient , biochemical engineering , product (mathematics) , set (abstract data type) , fingerprint (computing) , process engineering , computational biology , chemistry , nanotechnology , mathematics , materials science , artificial intelligence , biology , food science , engineering , evolutionary biology , geometry , programming language
In a functional characterization, a set of data is obtained which gives information on the fields of application for a certain protein ingredient. This fingerprint can be used as a guideline in product development and restricts the amount of tests on large scale. The function of a protein in a complex food system can be better understood if a functional characterization is combined with a microstructural investigation. This may be especially important in cases where proteins act by indirect functionality, i.e., when the prescence of one protein changes the function of another component. In order to improve the efficiency of functional characterizations, methodologies need to be further developed. This is especially important for characterization of gels, emulsions, and mixtures of structures.