Functional properties of plant proteins in meat systems

✍ Scribed by Rutkowski, A. ;Gwiazda, S.

• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 451 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300345

✦ Synopsis

Plant protein preparations are widely used in the processing of meat products. Their application is changing from the state of substitution to the state where they are considered as a regular component or component modifying some textural and other properties of food products. For incorporation into food such protein preparations must possess appropriate functional properties. These are properties which affect the behdviour of protein in food systems during processing, storage and consumption. Among functional properties water and fat absorption, emulsification and stabilization of emulsion, gelation, texturizability and sensory characteristics are of general interest in the meat systems. For a proper functional characterization of plant proteins in the complex nature of the meat systems, systematic studies have to be made. The methods of evaluation of functional properties, including meat model systems study, are briefly reviewed.