Modeling physicochemical properties plays an important role in the function of animal and plant preparations which are widely used in the food processing. The study presents some functional characteristics of 21 randomly selected protein preparations subjected to the examination under the same analytical conditions. All examined preparations were highly variable in their composition, solubility, emulsifying and foaming properties. It has been confimed that the evaluation of protein preparation hydrophobicity is possible using different empirical or computational methods. The surface hydrophobicity value may be used to extend complex laboratory characterization of protein preparations.
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