Foods functional properties

The specific realm of food functional properties can be identified clearly as a part of the general area of biological properties. Some definition of terms used in it was attempted. There is a clear relationship between these properties and the physico-chemical attributes of compounds in foods. Also, one... 

Cereal proteins play an important role in food functional properties and have been traditionally separated and characterized using slab-gel electrophoresis techniques. CE is emerging as a valuable new technique for the analysis of cereal proteins, particularly to bring improvements in resolution and speed of analysis. Methods based on CZE and SDS-CGE can be used for a variety of applications, including culti-var differentiation and purity screening. 

Derived plant and animal products make better use or upgrade the nutritional quaHty of already existing materials or products. Synthetic and manufactured products arose from knowledge of the functional properties of food ingredients and of human and animal nutrition that involved more precise definition of nutrient requirements for growth, reproduction, lactation, and body maintenance in both humans and domestic Hvestock. Pood products have been developed to meet human needs under abnormal environments, eg, military rations for arctic, tropical, or desert environments, and special products for astronauts ia space flights. 

Functional properties of canola protein products can be improved by succinylation (130,131). Controlled acetylation can reduce undesirable phenoHc constituents as well (132). However, antinutrients in canola and other vegetable protein products such as glucosinolates, phytic acid, and phenoHc compounds have severely limited food appHcations of these products. 

Hydrolyzed Vegetable Protein. To modify functional properties, vegetable proteins such as those derived from soybean and other oil seeds can be hydrolyzed by acids or enzymes to yield hydrolyzed vegetable proteins (HVP). Hydrolysis of peptide bonds by acids or proteolytic enzymes yields lower molecular weight products useful as food flavorings. However, the protein functionaHties of these hydrolysates may be reduced over those of untreated protein. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

With the acquisition of the Thomson plant and technology, and the constmction of their own plant in Lafayette, Indiana, in the late 1980s, the A. E. Stanley Manufacturing Company dramatically increased crystalline fmctose production. On the strength of a growing appreciation for crystalline fmctose s unique physical and functional properties, its competitive pricing, and its successful penetration of specific mainstream food appHcations, worldwide crystalline fmctose production grew to more than 50,000 metric tons by 1992. In the same time period, crystalline fmctose prices feU dramatically to ca... 

Functional Properties. Eggs function in different ways to give food products certain desirable characteristics. 

The number of reports about hemicelluloses that have been covered by this review indicates the significantly increased importance of all types of hemicelluloses as plant constituents and isolated polymers during the last decade. Attention has been paid not only to known hemicelluloses but also to the primary structure, physicochemical, physical, and various functional properties of hemicelluloses isolated from hitherto uninvestigated plants. The efforts to exploit a variety of plant as potential sources of hemicelluloses were pointed out particularly for agricultural crops, wood wastes, as well as for by-products of pulp and rayon fiber technologies. Many studies were devoted to characterize seed-storage hemicelluloses from plants that have been traditionally applied in food and medicine of many underdeveloped countries to find substitutes for imported commercial food giuns. 

WANG M, HETTiARACHCHY N s, Qi M, BURKS w, siEBENMORGEN T (1999) Preparation and functional properties of rice bran protein isolate. J Agri, Food Chem, 47 411-16. 

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