Food proteins: Sources and properties
| Autor: | Stuart I. West |
|---|---|
| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Journal of Chemical Technology and Biotechnology. Biotechnology. 34:176-181 |
| ISSN: | 1935-1828 0264-3421 |
| Popis: | The three major functional proteins are casein, egg white and soya, and these have been used by the food industry of over 20 years. Many novel proteins have been suggested as alternatives, but only the proteins produced from cheese whey have gained widespread use. The others have failed to gain wide acceptance because of lack of functionality, off-flavours and the presence of toxic compounds. It is suggested that there may be a switch away from trying to produce new low-priced broad-range functional proteins to high-priced specialist proteins intended for specific tasks. |
| Databáze: | OpenAIRE |
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