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Modifying the Interfacial Behavior and Functional Characteristics of Proteins

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Plant Proteins from European Crops

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Summary

A number of methods to modify and improve the interfacial and functional properties (emulsification and foaming) of proteins have been described. The modifications range from structural or conformational changes to the protein molecule itself, or the inclusion of factors which change the way in which proteins behave at an interface.

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Author information

Authors and Affiliations

  1. Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK

    P. J. Wilde

Authors
  1. P. J. Wilde
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Editor information

Editors and Affiliations

  1. INRA-UBTP, B.P.71627, 44316, Nantes Cedex 3, France

    Jacques Guéguen  & Yves Popineau  & 

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© 1998 Springer-Verlag Berlin Heidelberg

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Wilde, P.J. (1998). Modifying the Interfacial Behavior and Functional Characteristics of Proteins. In: Guéguen, J., Popineau, Y. (eds) Plant Proteins from European Crops. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03720-1_18

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  • DOI: https://doi.org/10.1007/978-3-662-03720-1_18

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-03722-5

  • Online ISBN: 978-3-662-03720-1

  • eBook Packages: Springer Book Archive

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