ABSTRACT
Biotechnology holds the prom ise o f developing new designer-type p ro d ucts for food science with tailor-m ade functionalities via genetic engi neering o f proteins and creation o f new co-solutes, which may control functionality th rough chemical, biochemical, or genetic techniques (Rich ardson et al., 1992). However, the historic problem of developing quanti tative measures for structure-function relationships still plagues the researcher. W ithout knowledge o f these relationships, the new tech niques are limited to costly hit-or-miss experim ents, which have a low probability o f success.
