Gewinnung und Funktionalisierung von Proteinen für den Einsatz in Backwaren und geschäumten Dessertspeisen

Due to their functional properties, proteins can be broadly used in food products to influence texture and structure, interfacial properties and other important qualities like solubility. A basic model shows that proteins applied in bakery goods and foamed desserts must have foaming and gelforming properties for the formation and stabilization of structure and texture in the prepared foods. With special production strategies like ultrafiftration, isoelectric or gradually precipitation, hydrolysis or thermal treatment the original properties of plant proteins can be enhanced. Using these strategies it is possible to bring out specific proteinfractions with desired properties or proteinproducts with distinct molecular weight distributions and enhanced foaming or gelforming properties.