Abstract
ABSTRACTThe effects on protein of procedures used to produce protein preparations from C. utilis were examined using nitrogen and protein solubility tests, protein viscosity studies, and electron microscopy. Heat processing, and particularly heat shocking at 68°C followed by incubation at 55°C, resulted in severe protein changes, with detrimental effects on functional properties. Protein solubility changes were found to be only one of several factors determining functional performance, even in properties such as water‐binding capacity and whipping and emulsifying properties in which solubility is generally regarded as important. Viscosity studies were useful in demonstrating protein changes not reflected in solubility findings, and electron microscopy was valuable in showing the contribution of solid, cellular particles to functionality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
