ABSTRACT
T he typical characteristics and quality o f many foods are determ ined by the properties o f protein gels form ed during heating. T he textural attributes, yield, quality, and sensory characteristics of processed p ro d ucts such as frankfurters, cheeses, yogurt, and custards are the direct result o f the form ation o f protein gels during processing. T he properties a gel may im part to a food system vary with the type o f protein, interac tions with o ther ingredients, and processing procedures used. T he type and quality o f a gel form ed is a direct result o f specific responses of the proteins to applied forces encountered during preparation, processing, and storage. Protein responses are fu rth e r modified by interactions with food ingredients, such as o ther proteins, salts, fats, hydrocolloids, and starches. Effects o f food ingredients and processing variables on protein gelation in food systems are only poorly understood. Most research has been in single com ponent systems in which variables can be easily con-
trolled; however, protein interactions in a food are very complex and not fully exploited during product developm ent. W hen the biochemical basis o f protein gelation is understood, food scientists can m ore easily and scientifically engineer the desired textures and functional properties into food systems.
