Explain the flavour binding, Biology

Assignment Help:

Explain the 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 the flavour binding

Explain adverse effects of cidofovir, Explain Adverse Effects of Cidofovir ...

Explain Adverse Effects of Cidofovir About 25% of patients discontinue cidofovir because of adverse effects such as nephrotoxicity, neutropenia and metabolic acidosis. Iritis,

Molluscs., what are the economic and ecological importance of molluscs

what are the economic and ecological importance of molluscs

Spirochetosis (tick fever), S p ir ochetosis (tick fever) This is di...

S p ir ochetosis (tick fever) This is disease of young birds under poor management mostly reared as backyard poultry caused by a spiral bacterium, Borrelia anserina and tr

Gill slits, Gill slits are the opening or the clefts between the gill arch...

Gill slits are the opening or the clefts between the gill arches in the fish. Water taken in by the mouth passes through the gill slits and bathes the gills. It also has rudimenta

Origin and evolution of metazoa, Origin and Evolution of Metazoa Most ...

Origin and Evolution of Metazoa Most of the early metazoans were soft bodied and so their fossils are rare. The extremely fragmented fossil record does not shed any specific l

What is the etiological agent of cutaneous leishmaniasis, What is the etiol...

What is the etiological agent of cutaneous leishmaniasis? How is the disease transmitted and what are its typical manifestations? The etiological agent of cutaneous leishmanias

Selection according to endemic species richness, An alternative approach ha...

An alternative approach has been to identify areas with the highest number of endemics or species with a restricted geographical range. Assessments of this nature have been very of

Explain the occurrence of vitamin B6, Explain the Occurrence of vitamin B 6...

Explain the Occurrence of vitamin B 6 Vitamin B 6 activity is attributed to the 3 compounds-pyridoxol (pyridoxine), pyridoxal and pyridoxamine, generally comprised in the vit

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