Protein gels

C. D. Munialo, S. R. Euston, H. H.J. de Jongh

    Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

    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 languageEnglish
    Title of host publicationProteins in Food Processing: Second Edition
    EditorsRickey Y. Yada
    PublisherElsevier
    Chapter19
    Pages501-521
    Number of pages21
    ISBN (Print)9780081007297
    DOIs
    Publication statusPublished - 13 Nov 2017

    Publication series

    NameProteins in Food Processing: Second Edition

    Keywords

    • Aggregation
    • Coarseness
    • Energy balance
    • Network structure
    • Protein gels
    • Recoverable energy
    • Strand thickness
    • Texture

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