Protein sources, emulsifying properties

Emulsifying Properties of Selected Vegetable Protein Sources... 

The spectrum of surface active behavior displayed by food proteins directly reflects differences in structural and physicochemical properties among the proteins originating from various sources i.e. meat, milk, legumes. Chemical or enzymatic modification of model food proteins has indicated that alteration of specific structural features e.g. net charge, disulfide bonding, size, does influence film formation, foaming and emulsifying properties. 

Lecithin as also introduced into foods in the form of egg yolk where it may act as an emulsifier as, for example, in mayonnaise and salad dressings. The emulsifying properties may be due to the formation of a lecithin-protein complex. The function of egg yolk lecithin in foods is complicated and it is not necessarily the same as that of soya bean lecithin but the latter is often preferred because of lower cost. Egg yolk lecithin is the preferred source for dietary, pharmaceutical and cosmetic uses. 

Proteolytic enzymes have potential for use in similar applications in the meat industry. Surowka and Fik (1992) prepared edible protein hydrolysates from meat by-products. They used chicken heads as a source of protein and the enzyme neutrase to carry out proteolysis. The hydrolysates produced were of low viscosity and had poor emulsifying properties, and were considered to be unsuitable as a sausage ingredient. They suggested that edible protein hydrolysates from meat might find use as a protein supplement in soups, beverages or bakery products. 

Uses Emulsifier, thickener, film-former, gellant, protein source in cosmetics Properties Wh. fine powd. char, oat odor mild oat flavor 100% through 200 mesh ... 

Uses Nutritive source, protein source, fat emulsifier, emulsion stabilizer, water binder in coarse ground sausages, pate, meat rolls, seafood, surimi, dairy emulsions, breads/baking, cereais, and baby food Features High-quaiity highiydigestibie superiorfat emulsification Properties Lt. cream-colored fine powd. 

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