Protein Functionality

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

14 Scopus citations


Muscle proteins play an essential role in the physical stability and sensory perception of processed meat products. The specific functional behavior of proteins is influenced by their physicochemical properties (intrinsic) as well as processing parameters (extrinsic). Of all muscle constituents, myofibrillar proteins, especially myosin or actomyosin, are the most important functional components that contribute to the gelling, emulsifying, and water-binding characteristics of cooked products. A clear understanding of the protein structure-functionality relationship is crucial for the optimization of product formulation, process operations, and quality control.

Original languageEnglish
Title of host publicationEncyclopedia of Meat Sciences
Number of pages7
ISBN (Electronic)9780123847317
StatePublished - Jan 1 2014


  • Actin
  • Actomyosin
  • Collagen
  • Emulsification
  • Fat globules
  • Gelation
  • Muscle fibers
  • Myofibrillar proteins
  • Myosin
  • Sarcoplasmic proteins
  • Solubility
  • Texture
  • Water binding

ASJC Scopus subject areas

  • Engineering (all)


Dive into the research topics of 'Protein Functionality'. Together they form a unique fingerprint.

Cite this