Explain flavour binding - protein, Biology

Assignment Help:

Flavour Binding  

Some   protein preparations, although acceptable from a functional and nutritional stand point, necessitate  a deodorizing step to remove the bound off-flavors. Various substances, such as aldehydes, ketones, alcohols and oxidized fatty acids may cause beany or rancid odours and bitter or astringent taste.  When bound to proteins or to other constituents, these substances are released   and   become   perceptible   after   cooking   and/or mastication. Some are so strongly bound that even steam or solvent extraction do not remove them.

Quite different from the problem of off-flavour removal, it may be useful to use proteins as carriers for desirable flavours. It is of interest to impart a meat flavour to texturized vegetable proteins. Ideally, all of the volatile constituents of desirable flavour must remain bound during storage, possibly also due to processing and then be released quickly and totally in the mouth without distortion. Problems mentioned above can be solved through investigation of the mechanism by which volatile compounds bound to proteins.

 


Related Discussions:- Explain flavour binding - protein

Explain blood vessels that carry blood, Explain Blood Vessels that carry bl...

Explain Blood Vessels that carry blood? Blood vessels that carry blood away from the heart to the lungs or to the rest of the body are called arteries. The walls of arteries ha

Gastrulation in chick, Gastrulation in Chick Cleavage in the fertilize...

Gastrulation in Chick Cleavage in the fertilized egg occurs during its passage through the oviduct to cloaca of the hen. By the time it is laid meroblastic cleavage has result

Explain the general small size of arthropods, How does the presence of exos...

How does the presence of exoskeleton explain the general small size of arthropods? As they have exoskeleton and periodic ecdysis, the growth of arthropods is limited to avoid t

Classification based on digestive fate of carbohydrates, Explain Classifica...

Explain Classification Based on Digestive Fate of Carbohydrates? The digestive fate of carbohydrates depends on their inherent chemical nature (monosaccharide composition and t

Amino acid metabolism, All tissues have some capability for synthesis of th...

All tissues have some capability for synthesis of the non-essential amino acid remodeling, amino acids and conversion of non-amino acid carbon skeletons into amino acids and other

A useful way to grow seeds, A useful way to grow seeds Tie a piece of c...

A useful way to grow seeds Tie a piece of cloth over the mouth of an old potted meat jar. Permit extra cloth to hang down the sides and dip in about 2 cm of water contained in

CONNECTING LINKS, HOW SHOULD I PREPARE AN INVESTIGATORY REPORT ON CONNECTIN...

HOW SHOULD I PREPARE AN INVESTIGATORY REPORT ON CONNECTING LINKS AS AN EVIDENCE OF EVOLUTION

Chemolithoautotrophs - nutritional types of microorganisms, Explain Chemoli...

Explain Chemolithoautotrophs - Nutritional Types of Microorganisms These microorganisms use inorganic compound as source of energy and electron and CO 2 as a source of carbon.

Minimal distance between the implants or an implant, What should be the min...

What should be the minimal distance between the implants or an implant and a natural tooth. The minimal distance between the implant and the adjacent tooth should be 1.5 -2 mm

protraction from hiv , Protraction from HIV  Under the following condi...

Protraction from HIV  Under the following conditions HIV is not transmitted 1) The secretions and body fluids like Saliva, Tears, Sweat, Faeces, and Urine have negligible HIV c

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

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!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd