Journal of the American Oil Chemists’ Society

, Volume 48, Issue 9, pp 477–480

The functional requirements of proteins for foods

  • Karl F. Mattil
Technical Symposium: Oilseed Processors Challenged By World Protein Need

DOI: 10.1007/BF02544664

Cite this article as:
Mattil, K.F. J Am Oil Chem Soc (1971) 48: 477. doi:10.1007/BF02544664


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.

Copyright information

© AOCS 1971

Authors and Affiliations

  • Karl F. Mattil
    • 1
  1. 1.Texas A & M UniversityCollege Station

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