Food Protein Functionality
Joe M. Regenstein

Proteins are an important human and animal nutrient. In addition to their nutritional contribution, proteins are added to food products for a number of different purposes, including their ability to perform technical functions (“functionality”) such as emulsification, gelation, foaming, fat binding, and water retention. Many of these properties are believed to be dependent on the solubility of these proteins.

For this exploration the production of a hot dog will be followed through various rooms in the meat processing pilot plant and then different dry proteins, including “texturized” proteins will be shared with students for simple experiments to demonstrate various food protein functionality properties. Some of the factors that influence these properties will also be discussed. Sample products made with functional proteins will be available for tasting.

The program includes a tour of the meat handling and processing section of Morrison Hall (about half the time). A visit to the USDA approved slaughterhouse is optional (approximately 5 minutes out of the 2 hour program).