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| GoodRich Full-Fat
Soya Flour – As an ideal substitute for milk powder- |
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1.
FUNCTIONALITY OF PROTEINS |
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| Protein products are used primarily for their functional characteristics in food industries, which are as under – |
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| 1. |
Proteins bind both fat & water. This promotes the formation of stable oil & water emulations. |
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| 2. |
Proteins adhere to solid particles & act as binders or in solution, as dispersing and suspending agents. Protein films adhere to surfaces & solids are distributed & cemented together with the protein film. |
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| 3. |
Proteins thus contribute to viscosity, get formation, emulsification, binding, adhesion or to the stabilization of emulsions & suspensions. |
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However, such properties usually require a protein with a relatively high degree pf water dispersibility. Soluble proteins are easier to incorporate into moist foods. On the other hand, in insoluble proteins these properties are present to a limited degree, as explained under – |
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| a. |
In case of relatively insoluble proteins, the accessibility of hydrophilic sites are reduced. However, the protein can still hydrate & the degree of hydration is sufficient to get the production as swollen state, but not into solution. Therefore, instead of forming an aqueous solution, a relatively insoluble protein absorb water and, when the maximum amount is absorbed, forms a suspension in the excess water. |
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| b. |
For similar reasons, such a product is also capable of absorbing oil or fat; however the maximum amount of absorbed oil is less than that of water. |
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| The following are the functional properties of protein products in food – |
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| Functional
Property |
Mode
of Action |
Food
System Used |
| Solubility |
Protein solvation, pH
dependent |
Beverages |
| Water
adsorption and binding |
Hydrogen-bonding
water entrapment water (no drip) |
Meat,Sausages,bread,cakes |
| Viscosity |
Thickening
water binding |
Soups,gravies |
| Gelation |
Protein
matrix formation and setting |
Meat.curds,cheese |
| Cohension-adhesion |
Protein
acts as an adhesive material |
Meat,sausages,baked
goods,pasta products |
| Elasticity |
Disulfids
links in deformable gets |
Meat,bakery
items |
| Emulsification |
Formation
& stabilization of fat emulsions |
Sausages,bologna,soups,cakes |
| Fat
absorption |
Binding
of free fat |
Meat,sausages,doughnuts |
| Flavour-binding |
Adsorption,entrapment
, release |
Simulated
meat,bakery items |
| Foaming |
Forms film to entrap gas |
whipped toppings,
chiffon desserts,angel cakes |
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