Chapter III Globular proteins

Abstract

Publisher Summary This chapter provides an overview of structure-function relations of industrially relevant globular proteins of animal and plant sources. The various globular proteins vary in amino acid composition, which is of importance for nutritional value. The presence of protease inhibitors co-fractionated with the major ingredient is considered as an important antinutritional factor. The isolation of trypsin inhibitors especially from soy and potato has led to the fundamental insights into how these factors can be neutralized depending on the processing conditions. Phenolic compounds present in the ingredient may hinder the application in foods because of progressive browning of the product. Especially for the application of sunflower and potato proteins, this is a major drawback in utilization. The complexation of these compounds to the protein is physical, but oxidation can lead to irreversible complex formation. The chapter provides an overview of some typical proteins used in the industrial processing and reports on their abundance, isolation, characterization, and usage in food and non-food applications. A limited number of globular proteins have been selected, of both mammalian and plant origin.