Explain texturization - function of protein, Biology

Assignment Help:

Texturization      

Proteins  constitute the basis of structures and texture  in several foods, whether these come from living tissue  (myofibrills in  meat or fish) or from fabricated substances (bread dough  and crumb,  soy  or  gelatin  gels,  cheese,  curds,  sausage,  meat emulsion  etc).  

Also, there are a number of texturization   processes  that begin  with soluble vegetable or milk proteins and that  lead  to film or fiber like products with chewiness and good water holding capacity  and  that have the ability to retain  these  properties during subsequent  hydration and heat treatment.  These texturized proteins are often used as meat substitutes and/or extenders. Also, some texturization processes are done for the purpose of retexturization or reforming animal proteins such  as beef or poultry meat.

 


Related Discussions:- Explain texturization - function of protein

Poising capacity of food, As redox conditions change, there will be some re...

As redox conditions change, there will be some resistance to change in a food's redox potential. This is known as poising capacity of food. This capacity is dependent on the concen

How many cells are in the average human brain, How many cells are in the av...

How many cells are in the average human brain? Roughly, 6 trillion are in the average human brain.

Define basic working of the endocrine system, Q. How does the circulatory s...

Q. How does the circulatory system participate in the functioning of the endocrine system? The circulatory system is basic for the functioning of the endocrine system and the b

Diagnosis of multiple myeloma, Which of the following abnormal blood work r...

Which of the following abnormal blood work results is most closely associated with a diagnosis of multiple myeloma? A. Extremely high levels of abnormal lymphocytes B. Low potassiu

Ant-nutritional factors limiting their optimum use, Ant-Nutritional Factors...

Ant-Nutritional Factors Limiting their Optimum Use The anti-nutritional factors (ANFs) are non-fibrous natural substances which occur as natural constituents of plants and anim

Bee and silkworm diseases, BEE DISEASES - Suffer from nosema diseases...

BEE DISEASES - Suffer from nosema diseases caused by Nosema apis. SILK WORM DISEASES - Pebrine disease caused by Nosema.

Describe coping skill and coping mechanism, Q. Describe Coping Skill and Co...

Q. Describe Coping Skill and Coping Mechanism? Coping Skill is a tool which may be used by individuals in any difficult situation like solving a problem by choosing best soluti

Define about the resistant starch, Define about the Resistant Starch? U...

Define about the Resistant Starch? Until 1980's starch was thought to be completely hydrolyzed and absorbed from the small intestine of man, independent of its source, type and

Knotted network of capillaries, A knotted network of capillaries within a n...

A knotted network of capillaries within a nephron, the glomerulus, receives arterial blood and is porous enough to allow much of the fluid portion of the blood to flow out of it al

What are fat soluble vitamins, What are fat soluble vitamins? As we al...

What are fat soluble vitamins? As we already know, there are four fat-soluble vitamins - A, D, E and K, The presence of fat is required for the assimilation of these vitamins

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