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Solubility of Proteins

  • Chapter
Functionality of Proteins in Food

Abstract

The solubility of proteins is considered as that proportion of nitrogen in a protein product which is in the soluble state under specific conditions. Solubility is the amount of protein in a sample that dissolves into solution. Proteins recommended as food additives can be partly or completely soluble or completely insoluble in water.

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    Prof. Dr. Joseph F. Zayas

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Zayas, J.F. (1997). Solubility of Proteins. In: Functionality of Proteins in Food. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59116-7_2

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