THE MICROSTRUCTURE OF FOOD PROTEIN ASSEMBLIES

Proteins occur as natural and engineered assemblies in foods. This pap er focuses on the microstructural aspects of some protein assemblies a nd their relation to processing and functionality. Examples discussed include: (a) disassembly of protein bodies in seeds during aqueous ext raction; (b) freeze-texturization and gelation of muscle proteins; (c) formation of large protein aggregates during caking of fish hydrolysa te powders; (d) transformation of globular to fibrous aggregates and t he role of T(g) during extrusion cooking; (e) formation of mixed and f illed dairy gels; and (f) kinetics of aggregation of beta-lactoglobuli n.