Protein gels
| Autor: | H.H.J. de Jongh, S.R. Euston, Claire D. Munialo |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Salt (chemistry) Network structure Future trend 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine Gel strength Chemical engineering chemistry Ionic strength 030221 ophthalmology & optometry |
| Popis: | This chapter reviews the application of proteins in gel formation. Different types of gels, classified as either fine or coarse stranded networks, are discussed and the parameters influencing gel formation are outlined. An overview of the factors underpinning the functional properties and characteristics of protein gels, such as the addition of polysaccharides before gelation, variation of the ionic strength, heating rate, type of salt, and modification of the proteins is provided. Moreover, a comparison of the characteristics such as gel strength, brittleness, and the recoverable energy of gels prepared from proteins of animal and plant origins is presented. Finally, a projection on the future trend on the use of alternative proteins in food applications to achieve a tailored mechanical response is outlined. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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