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emulsifying properties of proteins proteins are the surface-active substances which are extensively used in the food industry as emulsifiers to
explain surface properties of proteinsthe surface properties relates primarily to surface tensiona emulsification andb foaming characteristics of
changes in gluten proteins during dough formationinitially gluten is formed when flour and water are mixed together the proteins in the flour
explain dough formation gluten is the protein found in wheat a unique property of gluten proteins of wheat grain endosperm and to
known physicochemical basis of some of these texturization processes are presented below1thermal coagulation and film formation concentrated soy
texturization proteins constitute the basis of structures and texture in several foods whether these come from living
degree of dispersion of protein solution is decreased it is decreased because of certain reasons- association refers to changes occuring at subunit
explain gelation - function of proteins gelation refers to the process where denatured molecules aggregate to form an ordered protein network
correlation between viscosity and solubilityviscosity and consistency of protein systems are the important functional properties in fluid foods such
explain viscosity of proteinsviscosity reflects resistance to flow the main single factor influencing the viscosity behavior of
precipitationsolubility of proteinsmost of the functional properties are dependent on the degree to which the proteins are soluble the solubility
hydration properties general conformation of individual proteins in solution is largely dependent on the interaction with water the
functional properties of proteinsthese are those physico-chemical properties that enable the proteins to contribute to the desirable characteristics
algaeadvantagesa produces proteins which have almost all the essential amino acidsb rich in tyrosine and serine low in sulphur containing amino
organism-fungi advantages- easy to harvest from culture medium texture of the fungi improves the functional properties of proteins disdvantages-
organism- yeastadvantageslarge size hence separation from the culture medium is easy as the ph of the growth is towards acidic side high amount of
bacteria-advantageshigh yield of protein 60-80 can be grown on paraffin cellulose waste and molassesgrowth rate is fastdisadvantages if the
single cell proteins scp the term scp was coined by prof caroll wilson mit in 1966 it means the proteins obtained from microbial sources ie algae
proteins of plant origin - nutsnuts are excellent sources of proteins examples of nuts include cashew nuts almond nuts hazel nuts coconuts walnuts
proteins of plant origin - seed proteinsseed proteins although a large number of plants produce seeds having protein contents in excess of 15 only a
proteins of plant origin - cereal proteinscereal proteins cereal grains properly ripened and dried for optimum storage stability have protein content
proteins of plant originvegetable proteins fresh vegetables are not considered to be a very good source of proteins on fresh weight basis the average
proteins of animal origin - shell fishshell fish information on shellfish is fragmentary and incomplete in shell fish the shell comprises of a large
proteins of animal origin - fishfish the edible portion is skeletal muscles of the body even though the skeletal muscles of different animals are
proteins of animal origin - eggeggs roughly the chicken egg consists of 11 shell 31 yolk and 58 white liquid whole egg consists of 65 white and