Proteins are large complex molecules with a broad range of structures and functions. This presentation looked at why proteins are added to foods as well as the factors that enter into their selection. An overview of protein functionality was provided including the relationship between protein structure and function such as hydration, protein-protein interactions, behavior at surface interfaces, and viscosity among others. Details were provided on the specific properties needed in representative foods such as foaming in angel food cake, stability in lower pH beverages, emulsified foods like mayonnaise, gelation in yogurt and protein aggregation in cheese.
Erika Smith, Ph.D., Senior Principal Scientist, Protein Program Leader, General Mills, Inc. speaking on “Protein Fundamentals: Options and Considerations” at the 2013 Protein Trends & Technologies Seminar.