On the protein functional properties and the methods of their control. Part 2. On the methods of control of functional properties of proteins and gel‐forming systems

Wiley - Tập 25 Số 9 - Trang 817-823 - 1981
V. B. Tolstoguzov1, E. E. Braudo1, A. N. Gurov1
1Laboratory of new food forms, A. N. Nesmeyanov-Institute of Organoelement Compounds of the USSR Academy of Sciences, 117813 Moscow, V-312, ul. Vavilova, 28, USSR

Tóm tắt

AbstractIn the review the advantages of the physico‐chemical methods of control of functional properties of proteins are shown. Examples of protein functional properties control through the production of protein complexes with acid polysaccharides, as well as of functional properties control in the gel‐forming systems on the account of combinations of the gel‐forming agents and the production of complex and mixed gels filled with proteins are presented.

Từ khóa


Tài liệu tham khảo

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Thông tin xuất bản

Wiley

Tập 25 Số 9

817-823

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