ABSTRACT

Fr o m the point of view of the food processor, functional properties are such attributes of food components or additives that, at proper concentration of the components and at appropriate conditions, provide for the desirable sen­ sory, mainly rheological, characteristics of the product-predominantly vis­ cosity, body, juiciness, texture, and aeration. Proteins display the functional properties in interactions with the solvent, ions, other macromolecules, lipids, and in surface phenomena. The functional properties most important in food processing can be very roughly grouped according to different types of inter­ actions of the protein molecules or complexes, although the formation of films involves interactions with ions and macromolecules as well as interface phe­ nomena (Table 5.1.). Knowledge of the factors that influence the behavior of proteins in different food systems has made it possible to precisely control many sensory properties of proteinaceous foods by appropriate processing and to offer to the food industry a large variety of protein ingredients, predomi­ nantly vegetable protein concentrates and isolates of diversified, controlled functionality and nutritional value.