Proteins are complex molecules with a broad range of structures, functionality and attributes. Film-forming, emulsifying, gelling, viscosity enhancing or structure creating: these are just some of the attributes possessed by proteins that make them invaluable in food and beverage formulations. Understanding the link from structure to function allows for a tailoring of protein for desired functionality. An examination will be made of the physiochemical properties of proteins and factors to take into consideration when assessing proteins for various applications. A glimpse at some recent developments in specialized proteins will also be provided.
Julie Emsing Mann, MSc, Adjacencies Research Staff Scientist, The Hershey Company speaking on “The Protein Bridge: Linking Protein Structure to Function and Applications” at the 2015 Protein Trends & Technologies Seminar.