ABSTRACT
CONTENTS Introduction ..................................................................................... 284 Interacting Forces ............................................................................ 285 Native Protein Assemblies ............................................................. 288 Protein-Protein Interactions Caused by Processing ..................... 291
Heat-Induced Interactions .................................................... 292 Heat-Induced Gelation .......................................................... 293
Whey Protein Gelation .................................................... 294 Soy Protein Gels ............................................................... 297 Mixed Protein Gels .......................................................... 299
Interactions at Interfaces ....................................................... 299 High-Pressure Induced Interactions .................................... 300 Effect of Heat and Shear — Extrusion Interactions ............ 301
Conclusions ..................................................................................... 302 References ........................................................................................ 303
In many foods, from cooked eggs to angel food cakes and pasteurized milk, the proteins are fundamental in determining some of the major quality attributes of the final product. Not only protein type and concentration, but also its processing history and the environmental conditions will affect the microstructure, texture, appearance, and stability of the final product. This chapter will attempt to cover the molecular aspects of protein interactions, focusing on the physical forces that drive individual proteins to interact with neighboring molecules. A full understanding of the molecular interactions occurring in foods will enable us to predict and control the reactions occurring during processing and to optimize the utilization of proteins as functional ingredients.
