The functional requirements of proteins for foods
- Karl F. Mattil
- … show all 1 hide
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
As a growing amount of research attention has been diverted, for a number of reasons, from the traditional protein foods to the so-called unconventional food proteins, an awareness has increased of the need to understand the functional properties of these proteins. Some empirical functionality tests have been devised, but it is submitted that many of these could yield misleading information, inasmuch as they often ignore or even run counter to the environmental interactions to which proteins are exposed in food systems. Some examples are given of the influence of the ionic environment upon one basic functional property of proteins, their solubility in aqueous solution.
- Circle, S.J., “Soybeans and Soybean Products,” Interscience Publishers, Inc., New York, 1950, p. 275–370.
- Fontaine, T.D., and R.S. Burnett, Ind.Eng.Chem. 36:164–167 (1944). CrossRef
- Berardi, L.C., W.H. Martinez and C.J. Fernandez, Food Tech. 23:75–82 (1969).
- Martinez, W.H., Cereal Sci. Today 15 (Abstr. 65) (1970).
- Samson, A.S., S.J., C.M. Cater and K.F. Mattil, paper presented at Third International Congress of Food Science and Technology, Washington, D.C., August, 1970.
- The functional requirements of proteins for foods
Journal of the American Oil Chemists’ Society
Volume 48, Issue 9 , pp 477-480
- Cover Date
- Print ISSN
- Online ISSN
- Additional Links
- Industry Sectors
- Karl F. Mattil (1)
- Author Affiliations
- 1. Texas A & M University, 77843, College Station, Texas