Proteins Functions

1
Proteins - Functions

• Emulsification Foam Stabilization
• Gelation Dough formation
• Fiber formation Viscosity
• Water Binding Fat Replacement
• Color Flavor?
• Allergenicity

2
Primary Sources

• 1. Milk- Whole, skim, NFDM
• a. Caseins
• Calcium caeinate
• Sodium Caseinate
• Isoelectric casein
• b. Whey proteins
• c. Milk protein concentrate

3
Primary Sources

• 2. Egg
• a. Albumin (white)
• b. Lipoproteins (Yolk)
• 3. Soy
• 7S
• 11S

4
Primary Sources

• 4. Wheat
• Gluten
• 5. Gelatin
• 6. Actomyosin, blood proteins

5
Choosing a Protein

• What functions do you need?
• Cost
• Flavor
• What functions must you avoid?
• How much calcium do you have in your system?

6
Choosing a Protein

• What is the pH of your product?
• How much heat will be applied to the product
  during processing?
• Allergenicity

7
Gradys 5 Rules

• 1. Least cost functionality
• 2. Simple aqueous systems don't reflect the "real
  world".
• 3. In most real systems, proteins exhibit
  multiple fuctionalities. These importance of
  these functions may change during processing.

8
Gradys 5 Rules

• 4. Proteins interact with
• Fat Air
• Water Gums
• Other proteins Ions
• pH Flavors
• Etc.

9
Gradys 5 Rules

• 5. Insoluble proteins are generally
  non-functional.
• 6. Functionality may be altered to produce
  designer proteins Ex. Whey proteins can be
  manufactured to give high or low gel strengths.
• Check out Mikes webs
• http//class.fst.ohio-state.edu/FST605/lectures/Le
  ct12.html
• http//class.fst.ohio-state.edu/FST822/lectures/le
  ct.htm