Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Explain about the Functional Properties of Proteins?
It may be clear by now that functionality (as implied to food ingredients) refers to 'any property aside from the nutritional attributes that influence usefulness of ingredients in the food'. Most of the functional properties affect the sensory characteristics (especially textural attributes) of foods, but also can play a major role in the physical behaviour of food and food ingredients during their preparation. Thus, functional properties of proteins are those physico-chemical properties that enable the proteins to contribute to the desirable characteristics of the food. For your convenience, we have summarized the physical properties here.
So far, we have learnt that proteins may be added as components of foods for functional, nutritional or economic benefits. Potential functional benefits include emulsification and stabilization, increased viscosity, improved appearance, taste or texture, form foams and gels and binding of fat or water. These functional properties allow the technologist to modify flow properties, emulsify, form gels and foams or bind water and fat. Nutritional benefits include lowering the caloric contents of foods, increasing the protein level and balancing the amino acid profile. Of course, the economic or cost considerations are also important while using protein as an ingredient. An example of an economic benefit would be increased yield of the product from the use of a protein additive. It is also important to know that the type of protein (animal or plant origin) and the structure of protein will determine its functional properties. Three groups of functional properties of proteins have been identified.
Biochemical Production: Plants are the foundation of a large variety of biochemical which are metabolites of both secondary and primary metabolism. But secondary metabolites ar
Define Key Concepts and Facts about Disaccharides? 1. All disaccharides contain 2 monosaccharides. 2. Disaccharides are linked by glycosidic linkage. 3. If both the functional
Name an artificial fertiliser or fertilisers which farmers can use to increase the supply of nitrate, phosphate and potassium to their crops. NPK compound fertiliser havin
A 16 year old boy named Jake was admitted into the emergency room complaining of headache, fever, stiffness of abdominal muscles and difficulty swallowing. The doctor on staff bega
What is Simple Transposition in Neonates ? A baby with this malformation needs to be operated without delay. A very cyanosed infant will require palliation by balloon arteries
Categories of benthic flowering plants Zone of emergent plants Consisting of plants whose roots and stems remain submerged in water and whose upper leaves and ste
Skin puncture: skin puncture is usually done when small volume of blood is needed (e.g., blood glucose test) to avoid unnecessary venipuncture. However, skin puncture in
Gastropods - Feeding and Digestion in Molluscs In several gastropods the digestion is extracellular. Though, some herbivore gastropods like Crepidula are ciliary feeders and h
List four common exercises you will recommend to a patient. Common exercises are: - brisk walking - cycling - swimming - playing tennis - dancing - rope skip
Which of the below are skin receptors in humans which are sensitive to heat? Are they: a) End organs of Krause b) Meissner's corpuscles c) End organs of Ruffini d)
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +1-415-670-9521
Phone: +1-415-670-9521
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd