Abstract
Recent studies on gelation and interfacial properties of vegetable proteins are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properties of vegetable protein gels as a function of heating time or temperature is discussed as well as the interfacial gelation upon adsorption of soy and wheat proteins at the air/water interface. It is shown that modification of proteins improves protein functionality and application.
Author Keywords: Gelation; Rheology; Interfacial properties; Vegetable proteins
| Original language | English |
|---|---|
| Pages (from-to) | 462-468 |
| Journal | Current Opinion in Colloid and Interface Science |
| Volume | 7 |
| Issue number | 5-6 |
| DOIs | |
| Publication status | Published - 2002 |
Keywords
- surface functional-properties
- reduced soy glycinin
- rheological properties
- emulsifying properties
- foaming properties
- gel formation
- wheat gluten
- air/water interface
- ionic-strength
- lupin protein
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