Functional properties of food proteins; gelation and Stable foam

Ramona Massoud¹ Ashraf Haj Hosseini² Armita Massoud³

1) PhD candidate-
2) PhD candidate-
3) specialist-

Publication : The 6th International conference of Sciences and Engineering(6icesconf.com)
Abstract :
Proteins are one of the main components of food due to their functional and structural properties. They determine the overall characteristics of foodstuffs such as textural, chemical and organoleptic. The study of the relationship between protein structure and function is the basis for the design of protein ingredients with specific functionality to be applied in different foods. These developments will help to have the new products with certain special required characteristics, formulation of low-fat and low-cholesterol foods, or simply as stabilizers, emulsifiers, gelling agents or foaming agents. This article reviews the gelation and foaming properties of the proteins. These properties are influenced by the characteristics of the proteins in food system such as their structure, size, their ability in binding, amino acids composition and sequence and also the hydrophobicity force. The native protein is in the most stable state in physiological conditions. Some diversifications in conditions which mentioned as denaturation are needed to create new characteristics of the proteins. When the conditions are changed, the balance of forces will change and the desirable functional properties are shown. Whey proteins in milk and egg white and yolk are discussed and compared through these properties.
Keywords : Protein denaturation Gel Foam.