Chapter 15 - Model food systems and protein functionality

Abstract

Historically, model food systems were used first to improve the functionality of milk proteins in food systems. While functionality tests are useful in characterizing proteins, the results cannot be used to predict the final characteristics in food systems. Model food systems are simplified commercial formulations that undergo representative processing of a final food product. They are used to gain a better understanding of how interactions modify the functionality of proteins in complex food systems. They can aid product development with respect to formulations, manufacturing processing, improvement, and design of new protein ingredients. In the future, model food systems can be expected to continue to provide better understanding of how interactions and processing modify the functionality of proteins in complex food systems and to give insight into how to use this information to interface with studies on the basis of protein structure/function.