Functional Properties of Proteins
2015
Yadav, Ashok Kumar | Rai, Dinesh Chandra
Protein are the important constituent of any food materials. It carry out many important functions in the body. Proteins are found in form of primary. Secondary and tertiary structures. Besides providing nutrition it has many functional properties. Color, flavor, odor, texture, mouth-feel, solubility, dispersibility, wettability, water absorption, swelling, thickening, gelling, rheological, water holding capacity, synerisis, viscosity, dough formation, emulsification, foaming, aeration, whipping, protein/lipid film formation, lipid binding, flavor binding, stabilization, elasticity, grittiness, cohesion, chewiness, aggregation, stickiness, gelation, dough formation, texturizability, fiber formation, extrudability, elasticity and many more properties of food are directly or indirectly dependent on the proteins present in particular food. In this article details about functional properties of protein has been discussed.
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