Linking Protein Structure to Function and Applications Presentation

Originally Published: May 8, 2015
Last Updated: September 22, 2020

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.

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