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

Determine recommended nutrient intakes by selenium, Determine recommended n...

Determine recommended nutrient intakes by selenium? The FAO/WHO 2004 recommendation for nutrient intake for selenium by groups is given in Table. How do these recommendations c

Which alpha-helices would not be found in a protein, Please explain the dif...

Please explain the differences between an integral membrane protein, a Davison-Danielli peripheral membrane protein, and a protein in which alpha-helices would not be found.

Spider naevus, Spider Naevus: It  is found on  the cheeks,  nose  and ...

Spider Naevus: It  is found on  the cheeks,  nose  and  sometimes other parts of the  face  as a central  bright-red vessel about  the size of  a pin-point with smaller vessel

Define disadvantages of using bacteria as source of protein, Define Disadva...

Define Disadvantages of using Bacteria as a source of protein? Disadvantages of using Bacteria as a source of protein are as follow: a) If the bacterial strain is very small

Oil gas, Composition of oil gas is CH 4 = 25-30%; H 2 = 50-55%; CO = 10-1...

Composition of oil gas is CH 4 = 25-30%; H 2 = 50-55%; CO = 10-12%; CO 2 = 3% It calorific value is 4500-5400 kcl/m 3 . It is used as laboratory gas. Oil gas is prepared b

Types of growth, KINDS OF GROWTH - 1 .      AUXETIC GROWTH - Body...

KINDS OF GROWTH - 1 .      AUXETIC GROWTH - Body grows by enlargement of its cells without increase in number of cells. eg. Nematodes, rotifers, tunicates. Growth of b

Lamarckism theory of organic evolution, THEORY OF ORGANIC EVOLUTION - ...

THEORY OF ORGANIC EVOLUTION - LAMARCKISM Theory of the inheritance of acquired characters or Lamarckism put forwarded by Jean Baptist de Lamarck (1809) in his book "

Suger diabetes, what normally cause type one sugar diabetes

what normally cause type one sugar diabetes

Multipotent scs-pulp tissue revascularization, Multipotent SCs: are cells ...

Multipotent SCs: are cells differentiated & form a number of other tissues, while their sources are not fetal tissue; umblical cord blood & postnatal stem cells including dental p

Chances of change in the gene pool, A genetic trait which is considered to ...

A genetic trait which is considered to be harmful in the present day might prove to be beneficial in future. For example by removing the trait for sickle cell we may increase the s

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