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Known physicochemical basis of some of these texturization processes are presented below:
1.Thermal Coagulation and Film Formation: Concentrated soy proteins can be thermally coagulated on a flat metallic surface, such as that of a drum dryer. Resulting thin, hydrated films can be folded, pressed together and cut.
2. Fiber formation: Fiber spinning of vegetable (especially soy) and milk proteins bears many similarities to the spinning of synthetic textile fibers. It is usually necessary to start from isolates containing 90% protein or more. Four to five successive operations are necessary and can be done continuously.
3. Thermoplastic Extrusion: This is a major technique used for vegetable proteins at present. Thermoplastic extrusion leads to dry fibrous and porous granules or chunks, (rather than fibers) which upon rehydration, possess a chewy texture. Starting material need not to be protein isolates, thus less costly protein concentrates or flours (containing 45-70% protein) can be used. Casein or gluten can be added as such. Addition of small amount of starch or amylose improves the final texture, but a lipid content above 5-10% is detrimental.
Phases of Water The state of water can be changed from gaseous to liquid and liquid to solid and vice versa by the addition or removal of heat energy. To convert one gram of li
Cytosketal Mechanism There are two co-ordinate processes in the cleavage (or cell division) that is displayed in Figure. Karyokinesis The mitotic division of nucleus
How is extracellular digestion related to cellular and tissue specialization? Several of specialized cells and tissues appeared with extracellular digestion to give enzymes and
According to the Nernst equation, the equilibrium potential for any ion (Eion) distributed across a membrane is dependent on the internal (Ionin) and external (Ionout) concentratio
Q. Why is carbon dioxide concentration a limiting factor of the photosynthesis process? And When the carbon dioxide concentration is increased indefinitely is photosynthesis also i
How Vitamin K used to Prevents bone loss? Vitamin K is known to inhibit bone loss through inhibiting effect on osteoclast formation. Thus, adequate levels of vitamin K must be
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Mention the product and its use formed by each the microbes listed below: i) Lactobacillus ii) Streptococcus iii) Saccharomyces cerevisiae
(1) It should have high "calorific value" or heat content. (2) It should have "moderate ignition temperature". (lgnition temperature is the minimum temperature at which it s
Define the term - cerebral arteriosclerosis An embolism can be a blood clot, a bubble of air, a deposit of oil or fat, or a small mass of cells detached from a tumor. Reduction
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