Physicochemical Aspects of the Conversion of Proteins into Food Products

A general physicochemical approach to the problem of the conversion of protein into food products is examined. The results of studies on processes involving the formation of gels from proteins and polysaccharides — the principal macromolecular components of food — are analysed. The phenomena involving the non-equilibrium formation of complexes by proteins and anionic polysaccharides as well as the limited thermodynamic compatibility in protein–polysaccharide–water and protein–protein–water systems are discussed. The applied aspects of the phenomena indicated are briefly noted.
The bibliography includes 127 references.