On the protein functional properties and the methods of their control. Part 2. On the methods of control of functional properties of proteins and gel‐forming systems

Abstract

In the review the advantages of the physico‐chemical methods of control of functional properties of proteins are shown. Examples of protein functional properties control through the production of protein complexes with acid polysaccharides, as well as of functional properties control in the gel‐forming systems on the account of combinations of the gel‐forming agents and the production of complex and mixed gels filled with proteins are presented.