Water protein interactions are considered important in protein functionality. Water retention is a critical factor in protein functionality because it affects the texture, color, and sensory properties of products.
The extra protein binds with water and contributes to a moister bread making to appear more fresh to the consumer. Vegetarians often use gluten flour to make seitan, a protein food with a springy texture and the ability to sponge up flavors from gravies or broths.
Texture contributions of protein foods are not uncommon. For example, custard are protein gels where the gel strength is influenced by the ovalbumin denaturation.
Another clear example is in the production of yoghurt. In this particular case the texture of yoghurt is influenced by the gelation of casein.
The role of proteins microstructural network in texture development of cheese has been extensively studied. In fresh cheese, the fat globules are entrapped in proteins shells, which interact with casein micelles to form a very strong network that provide the form texture of cheese.
Function of protein in foods: texture
