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 the nonpolar molecular attractions, Explain the Nonpolar Molecula...

Explain the Nonpolar Molecular Attractions in basic chemistry? Nonpolar Molecular Attractions :  Van der Waals forces and hydrophobic interactions are weak (not as strong

Explain pyruvate kinase, Pyruvate kinase catalyzes the third irreversible m...

Pyruvate kinase catalyzes the third irreversible move in glycolysis.  It is activated by fructose 1, 6-bisphosphate.  The ATP and amino acid alanine allosterically inhibit the enzy

Sea, sea divisions

sea divisions

Photoreceptors, Photoreceptors Photoreceptors are concerned in absorpt...

Photoreceptors Photoreceptors are concerned in absorption of light by photosensitive pigments. The chemical change involved produces the impulse concerned in the nerve cells.

Nutrition, You will be learning about vitamins and minerals (micronutrients...

You will be learning about vitamins and minerals (micronutrients) over a 2 week span. Remember phytochemicals from the Controversy section of chapter 2? They are not vitamins, b

How much fluids should be taken for management of obesity, How much Fluids ...

How much Fluids should be taken for management of obesity? Liberal amounts of water and zero/low calorie fluids may be included in the diet. It may be helpful to have a glass o

Mucoproteins (glycoproteins), MUCOPROTEIN S (GLYCOPROTEINS) Protein...

MUCOPROTEIN S (GLYCOPROTEINS) Proteins having conjugated mucosaccharides that form viscous mucus or mucoid secretions. The gastric mucus or mucoprotein is resistant to p

Ecological pyramids, What are the advantages of ecological pyramids?

What are the advantages of ecological pyramids?

Dietary fibre requirement during diabetes, Q. Dietary Fibre requirement dur...

Q. Dietary Fibre requirement during diabetes? Dietary fibre is that part of food which is not digested by the intestines. High fibre meals have shown to give the best glycemic

Ganglia - organisation of nervous system, Ganglia - Organisation of Nervous...

Ganglia - Organisation of Nervous System In between higher non-chordates with a central nervous system, you will observe that the association neurons and motor neurons are con

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