Some physico-chemical aspects of protein processing into foodstuffs

This paper reviews some results of investigations carried out in recent years at the laboratory of new food forms at the A.N. Nesmeyanov Institute of Organoelement Compounds of the USSR Academy of Sciences. The main task of the laboratory is to develop the scientific basis for protein processing into foodstuffs. Therefore it is engaged in the study of general relationships between the formation of structures and a set of physico-chemical properties of multicomponent food systems. Of primary concern are systems containing proteins and polysaccharides, because these two biopolymer types carry out the most important structural functions in foods. The investigation of the protein behavior in multicomponent systems is the scientific basis for the development of new and improved processes of food protein isolation from various sources and of protein processing into foods. These two applied aspects of investigations are discussed.