Liha töötlemine
an interfacial membrane that is partly stabi- (Heinz 2007).
lized by covalent bonds. This occurs when
emulsion ages or when proteins are heated
Polysaccharides
(i.e., when β-Lactoglobulin is heated to
70°C). Examples of globular proteins used Polysaccharides are polymers of monosac-
in comminuted meat products are plasma charides. They are mainly used for their
or lactoserum proteins (α-lactalbumin, β- thickening and gelifying properties due to
Lactoglobulin, lysozyme), which mainly their high molecular weights and their
have a stabilizing role when they form a geli- extended structure. Indeed, large highly
fied network during heat treatment (Delaitre extended linear biopolymers increase the
1988). viscosity more effectively than small compact
Native and modified dairy proteins are branched biopolymers
annaabi.ee 
