fulltext.study @t Gmail

Protein co-precipitates: A review of their preparation and functional properties

Paper ID Volume ID Publish Year Pages File Format Full-Text
19096 43045 2013 9 PDF Available
Title
Protein co-precipitates: A review of their preparation and functional properties
Abstract

Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g. appearance, texture, and stability) and nutritional characteristics of many food products. Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to greater research into blends or composites as food ingredients. Protein co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as ingredients in the food industry, though relatively little published information is available on this subject. There is limited information about the use of protein co-precipitates by the food industry when developing products for different groups of potential consumers. The aim of this review is to evaluate the current status of protein co-precipitate research as a potential way of improving utilization of protein rich raw materials (e.g. dairy protein), oil seed meals (e.g. sesame, soybean, flaxseed and canola) and by-products (e.g. brewing yeast). By blending proteins from different sources, protein co-precipitates are a way of overcoming deficiencies in essential amino acid contents found in proteins from a single source, which giving ingredients with good functional properties and desirable sensory characteristics.

► Protein co-precipitate produced from different types of proteins instead adding or using protein replacement. ► Protein co-precipitates used to enhance chemical, physical, functional, biological and nutritional properties of proteins. ► Different process methods used to prepare protein co-precipitates from animal and plant materials. ► Several applications for protein co-precipitate in food and food products.

Keywords
Co-precipitate; Soybean; Protein; Milk; Whey; Plant
First Page Preview
Protein co-precipitates: A review of their preparation and functional properties
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 327–335
Authors
, , , , , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us