Functional Properties of Proteins Yadav Ashok Kumar1,*, Rai Dinesh Chandra2 1Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh 2Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh *email: ashokbhu99@gmail.com
Online published on 13 January, 2016. Abstract Protein are the important constituent of any food materials. It carry out many important functions in the body. Proteins are found in form of primary. Secondary and tertiary structures. Besides providing nutrition it has many functional properties. Color, flavor, odor, texture, mouth-feel, solubility, dispersibility, wettability, water absorption, swelling, thickening, gelling, rheological, water holding capacity, synerisis, viscosity, dough formation, emulsification, foaming, aeration, whipping, protein/lipid film formation, lipid binding, flavor binding, stabilization, elasticity, grittiness, cohesion, chewiness, aggregation, stickiness, gelation, dough formation, texturizability, fiber formation, extrudability, elasticity and many more properties of food are directly or indirectly dependent on the proteins present in particular food. In this article details about functional properties of protein has been discussed. Top Keywords Protein, synerisis, emulsification, gelation, dough formation, texturizability. Top |