Chapter II Functional properties

Abstract

Publisher Summary Proteins to be applied in man-made products have one or more functional properties. Some of these are similar to the natural properties, although they generally act in a different environment. Enzymes are used in a wide variety of industrial processes and products. Proteins in fabricated foods, which are often storage proteins, primarily have a nutritional function, as in nature. The properties of a protein depend on its primary structure, and on a range of external conditions. The value of the solubility depends on the properties of protein, and on the composition and further properties of the solvent. Proteins can be used to obtain given rheological properties. They are not suitable as thickening agents, as quite high concentrations are needed to obtain a high viscosity as compared to polysaccharides. Most proteins can be used to make gels. Texturizing is the making of a material that has a given structure. The essential component of all adhesives or glues is a high-molar-mass polymer. The glue is a polymer melt, or more often, a concentrated polymer solution or coacervate. The roles of proteins in the formation and the physical stability of emulsions and foams are discussed. For each of these phenomena, the surface properties of the protein are essential.