Liha töötlemine
When globular proteins unfold, water-binding capacity. Flakes of plasma ice
they expose amino acids capable of forming are particularly suitable for raw-cooked meat
disulfide bonds with their neighbors and thus products where water or ice has to be added
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
annaabi.ee 
