Functional properties of proteins in foods: A survey

TLDR

Food proteins must provide nutrition and functional properties that influence processing and product performance, governed by their physicochemical behavior and amenable to modification. The article reviews published data on key functional properties of food proteins, including solubility, binding, surfactant, and texturizing characteristics. It examines how extraction, processing, and structure–function relationships affect these properties and their practical performance in food systems.

Abstract

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Functional properties of proteins for foods connote the physicochemical properties which govern the behavior of protein in foods. This general article collates the published information concerning the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc. The effects of extraction and processing on functional properties and possible correlations between structure and function are discussed, in relation to practical performance in food systems. Modification of proteins to improve functional characteristics is briefly mentioned.