Protein gels

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

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

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

Fingerprint

gels
proteins
functional properties
gel strength
animal proteins
ionic strength
plant proteins
gelation
protein sources
polysaccharides
salts
heat
energy

Keywords

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

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

Protein gels. / Munialo, C. D.; Euston, S. R.; de Jongh, H. H.J.

Proteins in Food Processing: Second Edition. ed. / Rickey Y. Yada. Elsevier, 2017. p. 501-521 (Proteins in Food Processing: Second Edition).

Research output: Chapter in Book/Report/Conference proceedingChapter

Munialo, CD, Euston, SR & de Jongh, HHJ 2017, Protein gels. in RY Yada (ed.), Proteins in Food Processing: Second Edition. Proteins in Food Processing: Second Edition, Elsevier, pp. 501-521. https://doi.org/10.1016/B978-0-08-100722-8.00020-6
Munialo CD, Euston SR, de Jongh HHJ. Protein gels. In Yada RY, editor, Proteins in Food Processing: Second Edition. Elsevier. 2017. p. 501-521. (Proteins in Food Processing: Second Edition). https://doi.org/10.1016/B978-0-08-100722-8.00020-6
Munialo, C. D. ; Euston, S. R. ; de Jongh, H. H.J. / Protein gels. Proteins in Food Processing: Second Edition. editor / Rickey Y. Yada. Elsevier, 2017. pp. 501-521 (Proteins in Food Processing: Second Edition).
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