Abstract
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.
| Original language | English |
|---|---|
| Title of host publication | Proteins in Food Processing: Second Edition |
| Editors | Rickey Y. Yada |
| Publisher | Elsevier |
| Chapter | 19 |
| Pages | 501-521 |
| Number of pages | 21 |
| ISBN (Print) | 9780081007297 |
| DOIs | |
| Publication status | Published - 13 Nov 2017 |
Publication series
| Name | Proteins in Food Processing: Second Edition |
|---|
Keywords
- Aggregation
- Coarseness
- Energy balance
- Network structure
- Protein gels
- Recoverable energy
- Strand thickness
- Texture
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Cite this
Munialo, C. D., Euston, S. R., & de Jongh, H. H. J. (2017). Protein gels. In R. Y. Yada (Ed.), Proteins in Food Processing: Second Edition (pp. 501-521). (Proteins in Food Processing: Second Edition). Elsevier. https://doi.org/10.1016/B978-0-08-100722-8.00020-6