Abstract: Symposium proceedings (American Chemical Society, Division of Agricultural and Food Chemistry 1980) on physico-chemistry of protein functionality are presented. The functional properties that are contributed by protein are discussed in separate papers; these properties include: color, flavor, texture, solubility and viscosity; adhesion and cohesion; gelation and coagulation; whippability and aeration; water and fat absorption; emulsifiers (milk proteins); and emulsification (vegetable proteins). Nutrient bioavailability, enzyme modification of proteins, and multiple regression modeling of functionality also are discussed. (rkm).

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