Proteins Used for Plant-Based Food: How to Evaluate their Functionality
Plant-based proteins are a valuable alternative to animal-based proteins and have become increasingly important in the food industry in recent years.
Plant-based proteins are a valuable alternative to animal-based proteins and have become increasingly important in the food industry in recent years. Reliable analytical methods are essential to understand the raw materials necessary to select the perfect ingredients and define the right processing parameters. The Starch Cell from Anton Paar offers the possibility to study the functionality of proteins under different thermomechanical conditions and in different mixtures. This allows correlation of the measured viscosity profiles with functional behavior such as water solubility and binding as well as denaturation.
Get the document
To receive this document please enter your email below.
Loading...
