Functional properties of proteins

These are those physico-chemical properties that enable the proteins to contribute to the desirable characteristics of the food

Potential functional benefits include  emulsification  and  stabilization, increased  viscosity, improved appearance,  taste or  texture,  form foams and  gels  and  binding of fat or water. These functional properties allow the technologist to modify flow properties, emulsify, form gels and foams or bind water and fat. Nutritional benefits include lowering the caloric contents of foods, increasing the protein level and balancing the amino acid profile. Of course, the economic or cost considerations are also important while using protein as an ingredient. An example of an economic benefit would be increased yield of the product from the use of a protein additive. It is also important to know that the type of protein (animal or plant origin) and the structure of protein will determine its functional properties