Abstract
During food preparation, structures are formed which give the food its characteristic properties. The addition of protein ingredients is meant to improve the structure and give a positive contribution to functional properties such as texture, and fat- and waterbinding. A functional characterization provides information on the behaviour of a protein in a food system. Factors to be considered in a functional characterization are discussed, and examples are given from studies of various protein ingredients.
Waterbinding and texture characteristics generated by gel formation and their relation to changes in the microstructure are illustrated by results from studies of plasma protein gels. The results clearly show the difference in the gel characteristics as well as the importance of a proper choice of methodology and definition of the property to be studied.
A comparison between microstructure and functional properties of commercially processed and mildly prepared soy protein isolates demonstrates differences caused by processing and their impact on the application of the protein. Results from a study on gluten show that other components than protein may be responsible for drastic changes in the functional properties of a protein ingredient during processing.
Similar content being viewed by others
References
Hermansson, A-M (1972) Determination of functional properties of protein foods, chapter 27. In: Porter and Rolls, (eds), Proteins in Human Nutrition AP.
Hermansson, A-M (1979) Methods of studying functional characteristics of vegetable proteins. J Amer Oil Chem Soc 56(3):272–279
Hermansson, A-M and Lucisano M (1982) Gel characteristics — waterbinding properties of blood plasma gels and methodological aspects on waterbinding of gel system. J Food Sci 47(6):1955–1959 & 1964
Hermansson, A-M (1982) Gel characteristics — compression and penetration of blood plasma gels. J Food Sci 47(6):1960–1964
Hermansson, A-M (1982) Gel characteristics — structure as related to texture and waterbinding of blood plasma gels. J Food Sci 47(6):1965–1972
Wierbecki E, Kunkle LE and Deatherage FE (1957) Changes in the waterholding capacity and cationic shifts during heating and freezing and thawing of meat as revealed by a simple centrifugation methods for measuring shrinkage. Food Technol 11(2):69
Hermansson A-M and Åkesson CÅ (1975) Functional properties of added proteins correlated with properties of meat systems. Effect of concentration and temperature on waterbinding properties of model meat systems. J Food Sci 40:595–602
Oshiai-Yanagi S, Miyauchi H, Saio K and Watanabe T (1978) Modified soybean protein with high waterholding capacity. Cereal Chem 55(2):157–167
Hofmann K (1975) Ein Neues Gerät zur Bestimmung des Wasserbindung des Fleisches. Das ‘Kapillar-Volumeter’. Fleischwirtschaft 55, H1:25–30
Labuza TP and Lewicki PP (1978) Measurement of gel waterbinding capacity by capillary suction potential. J Food Sci 43:1264–1273
Hermansson A-M and Åkesson CÅ (1975) Functional properties of added proteins correlated with properties of meat systems. Effect of salt on waterbinding properties of salt on waterbinding properties of model meat systems. J Food Sci 40:603–610
Hermansson A-M and Buchheim W (1981) Characterization of protein gels by scanning and transmission electron microscopy. A methodology study of soy protein gels. J Coll Int Sci 81(2):519–530
Hermansson A-M (1980) Project No. P-226, of Nordisk Industrifond. Gluten Study at SIK supported by Nordisk Industrifond, Raision Tehtaat and Alfa-Laval
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Hermansson, AM. Protein functionality and its relation to food microstructure. Plant Food Hum Nutr 32, 369–388 (1983). https://doi.org/10.1007/BF01091195
Issue Date:
DOI: https://doi.org/10.1007/BF01091195