Abstract
Thermal Analysis of polysaccharides and proteins which are used to improve the functional properties of food has been carried out. DSC studies on gelatinization and retrogradation of starch, gel-sol transition of thermo-reversible gels such as gelatin, agarose and carrageenan, heat-gelation of egg white and some acidic proteins, denaturation of soy-bean protein, properties of water in starch and agarose are described.
