Protein technological property

Egbert, W.R. Isolated soy protein technology, properties, and applications. Soybeans as Functional Foods and Ingredients K. Liu, K., Ed. AOCS Press Champaign, IL, 2004 pp. 136-137. 

P Paquin. Technological properties of high pressure homogenizers the effect of fat globules, milk proteins and polysaccharides. Int Dairy J 9(3-6) 329-335, 1999. 

P. Paquin Technological Properties of High-Pressure Homogenizers The Effect of Eat Globules, Milk Proteins, and Polysachharides. Int. Dairy J. 9, 329 (1999). 

The increasing interest in nutritional and functional properties of soybean protein has promoted their use in the manufacturing of foods for human consumption. Soybean products (particularly infant formulas and soybean dairy-like) may also represent an interesting substitute for infants and people allergic to milk proteins. On the other hand, due to their technological properties and low cost, soybean proteins are increasingly employed as ingredients in milk, bakery, and meat products, in which their addition is forbidden or allowed up to a certain limit. 

Changes that occur in starch on irradiation may influence the organoleptic and technological properties of flour. Several properties of cereals following irradiation have been studied, mainly on wheat. Generally the same compounds could be identified in irradiated cereals as in starch, but the presence of lipids, proteins, and other compounds present in cereals usually obscure estimations. Thus, for instance, the test for irradiation based on the reaction of malonaldehyde and thiobar-bituric acid is unsuitable.206... 

Wieser, H., Kieffer, R. 2001. Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale. J Cereal Sci 34 19-27. 

Amigo, L. Recio, I. Ramos, M. Genetic pol3miorphism of bovine milk proteins Its influence on technological properties of milk—A review. Int. Dairy J. 2000, 10 (3), 135-149. 

In the following, results from our work with these processes in Novo s pilot plant for Enzyme Application will be presented. The results demonstrate that the functional properties of some of the protein products obtained were improved to such an extent that the membrane processes may become very important in the modern protein technology. Owing to the interesting preliminary results obtained regarding functional properties, less attention has been paid to a thorough investigation of the unit operations as such. 

Jakob, E. and Puhan, Z. (1992) Technological properties of milk as influenced by genetic polymorphism of milk proteins - a review. Int. Dairy J., 2, 157-78. 

Recombinant DNA technology not only allows researchers the ability to manipulate individual genes but to fuse genes encoding individual proteins together to develop chimeric or fusion proteins. These fusion proteins may have the fimction of one of the proteins, exhibit properties of both proteins, or acquire a new fimction altogether. The ELP sequence derived from elastin has been used... 

D Agostina A, Antonioni C, Resta D, et al. (2006). Optimization of a pilot-scale process for producing lupin protein isolates with valuable technological properties and minimum thermal damage. J. Agric. Food. Chem., 54 92-98. 

Acid casein and rennet casein differ principally in their inorganic content. This non-protein material consists mainly of calcium and phosphorus compounds. Acid casein has an ash content of 1—2% whilst the value for rennet casein is 7—9%. The presence of these inorganic materials markedly affects the technological properties of casein, as is discussed later. The aminoacids found in the hydrolyzate of casein are given in Table 9.3. 

To improve the technological properties, dry soups and sauces contain a series of other ingredients, e. g., milk products, egg products, sugar, and maltodextrin, acids, soybean protein, sugar coloring, and antioxidants. 

The importance of food muscle proteins lies mainly in the fact that these are a source of amino acids, some of them essential for health. Proteins are the main structural and functional components of many foods and play an essential role in their sensory characteristics and technological properties, particularly in muscle-based foods (meat and fish). Technological (functional) properties are all those physicochemical properties of proteins that affect their behaviour (in meat or fish matrixes) during the preparation, processing, storage and consumption of foods and which affect their various quality attributes. Muscle proteins influence many basic functional properties of muscle-based... 

Muscle proteins have traditionally been grouped into three categories based on their solubility the sarcoplasmic proteins (consisting mainly of enzymes), myofibrillar proteins (actin, myosin, tropomyosin, troponin, etc.) and connective tissue (mainly collagen). The mixture of myosin, actin, tropomyosin, troponins and other myofibrillar proteins is called actomyosin (AM). Myofibrillar proteins contribute significantly to the technological properties of fish and meat [1-2,5-8]. 

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