Protein Gels

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

doi:10.1016/B978-0-08-100722-8.00020-6

Protein Gels

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

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

35 Citations (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 language	English
Title of host publication	Proteins in Food Processing
Editors	Rickey Y. Yada
Publisher	Woodhead Publishing Ltd.
Chapter	19
Pages	501-521
Number of pages	21
Edition	2nd
ISBN (Electronic)	9780081007297
ISBN (Print)	9780081007228
DOIs	https://doi.org/10.1016/B978-0-08-100722-8.00020-6
Publication status	Published - 2018

Publication series

Name	Woodhead Publishing Series in Food Science, Technology and Nutrition
Publisher	Woodhead Publishing

Keywords

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

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

Access to Document

10.1016/B978-0-08-100722-8.00020-6

Cite this

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title = "Protein Gels",

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.",

keywords = "Aggregation, Coarseness, Energy balance, Network structure, Protein gels, Recoverable energy, Strand thickness, Texture",

author = "Munialo, {C. D.} and Euston, {S. R.} and {de Jongh}, {H. H. J.}",

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series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",

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T1 - Protein Gels

AU - Munialo, C. D.

AU - Euston, S. R.

AU - de Jongh, H. H. J.

PY - 2018

Y1 - 2018

N2 - 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.

AB - 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.

KW - Aggregation

KW - Coarseness

KW - Energy balance

KW - Network structure

KW - Protein gels

KW - Recoverable energy

KW - Strand thickness

KW - Texture

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DO - 10.1016/B978-0-08-100722-8.00020-6

M3 - Chapter

AN - SCOPUS:85042626221

SN - 9780081007228

T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition

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EP - 521

BT - Proteins in Food Processing

A2 - Yada, Rickey Y.

PB - Woodhead Publishing Ltd.

ER -

Protein Gels

Abstract

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Keywords

ASJC Scopus subject areas

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