| Popis: |
The term “functional propertie” of food proteins may be defined as a set of physico-chemical characteristics of a protein that affects its use and contributes to the desired structural, mechanical and other important physico-chemical properties of both the food processing systems and the final food products. Many food systems and processing methods are of a non-equilibrium nature. However, thermodynamic approach can provide valuable information on the possible state and potential behavior of proteins at interfaces and in bulk multicomponent food systems as well as about the effects of the main thermodynamic variables (such as temperature, pH, salt and biopolymer concentrations) upon a direction of a system evolution. of great importance to the functional properties of food macromolecular substances is the phenomenon of incompatibility or more precisely limited compatibility between proteins and polysaccahrides in aqueous media. This research line is necessary for a deeper understanding of solubility, gelforming, thickening, foaming and emulsifying properties of various proteins. From thermodynamic point of view the structure and properties of some conventional and novel food systems are considered. |
