Structure-Function Relationships of Soy Proteins

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Abstract
Foods are multiphasic and multicomponent systems composed of proteins, polysaccharides, fats. water, and other minor nutrients and additives. Depending on their relative concentrations and solubility limits and limited thermodynamic compatibility in this complex milieu, the lipids and macromolecules generally exist as colloidally dispersed particles and aggregates. For example, most foods, such as milk, butter, margarine, spreads, salad dressings, frozen desserts, sausages, cakes, and ice cream, are emulsion and foam-type products in which apolar oil or air is dispersed as particles in an aqueous continuous phase containing soluble or dispersed macromolecule such as proteins and polysaccharide. Gels, such as sausages and frankfurters. may be defined as "solidified emulsions" in which the dispersed fat droplets are covered by a proteinaceous membrane in a continuous gel network of colloidal particles (proteins or polysaccharide) [ l ] in a semi-solid-like aqueous continuous phase. The semi-solid-like state of these meat emulsions is due primarily to the three-dimensional polymer network providing mechanical energy against deformation.

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