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1999
Conference Paper
Titel
Enhancing Protein Properties by Means of Physical Treatment and Enzymatic Modification
Abstract
Both thermal and enzymatic modification are suitable methods for producing customised, functional protein ingredients for foods. The advantage of these methods is primarily a result of the following two aspects: Thermally treated or enzymatically modified proteins maintain the state of a food; proteins from different origins and with different base properties can be adapted to particular application-specific requirements by appropriate design of the modification method.
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