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Introduction to food science > Chapter 3 > Flashcards

Chapter 3 Flashcards

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1
Q

What chemical elements proteins may have

A

Carbon, N,O, S, fe, Cu, P, zn

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2
Q

what is the name of the central atom

A

alpha-carbon

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3
Q

What groups serves as an acid and as a base in AAs

A

carboxyl group-acid

amino-base

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4
Q

General formula for AAs

A

H2NCHRCOOH

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5
Q

What side chains are more soluble in water

A

Polar

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6
Q

what AAs will form hydrogen bonds with other molecules

A

Polar-neutral

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7
Q

What AAs can act as buffers

A

Positively and negatively charged

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8
Q

How many different proteins in the body ( estimate)

A

50000

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9
Q

How many AAs can be linked in a chain

A

20-33000

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10
Q

Essential AAs

A 
Histidine
Isoleucine
Leuicine
methionine
Phenylalanine
threonine
tryptophan
Valine
Lysine
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11
Q

Non essential AAs

A 
Alanine
Asparagine
Aspartic acid
Glutamic acid
Serine
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12
Q

Conditionally essential AAs

A 
Arginine
Cysteine
Glutamine
Glycine
Proline
Tyrosine
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13
Q

Complete protein

A

Animal protein: eggs, milk, meat

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14
Q

How can you get complete protein from plant sources

A

Combining incomplete proteins, such as beans and rice

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15
Q

What is the component in food that is responsible for aallergies

A

Proteins

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16
Q

Role of proteins in food

A
  • Structure and physiochemical properties

- an ingredient in terms of functional properties and nutritional value

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17
Q

Protein responsible for milk allergies

A

Beta-lactoglobulin

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18
Q

2 types of secondary structures

A

Alpha-helix

Beta-pleated sheet

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19
Q

secondary structure of proteins are held together by

A

Hydrogen bonds

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20
Q

Proteins are folded in alpha and beta-pleated sheets , but other parts can be ___

A

Unordered or random

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21
Q

Beta-lactoglobulin acts as

A

A dimer

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22
Q

what can result in protein denaturation ( loss of secondary and/or tertiary structure)

A

pH, temperature, mechanical actions,sound waves and irradation, mineral salts (sodium or k salts)

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23
Q

How protein denaturation is used in food industry

A

Denaturation of protein-> denaturation of enzymes that are responsible for deterioration

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24
Q

How can you denature egg proteins

A

Solidification/opaqueness -. when heated , egg white turns white

Production of foam when egg white is whipped is due to encapsulation of air bubbles by surface-denatured protein molecules

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25
Q

What is coagulation

A

Permanent denaturation results when liquid or semi-liquid proteins form solid or semisoft clots

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26
Q

the coagulation of a protein (what happens to chemical properties)

A

Changes in physical characteristics
Alters the ability to bind with water
Interferes with biological interactions of enzymes

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27
Q

Colder temperature can cause what in proteins

A

Curdle

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28
Q

What is the purpose if kneadling

A

to strengthen gluten by mechanical actions

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29
Q

What products are the result of acid denaturation

A

Sour cream
Buttermilk
Yougurt

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30
Q

Why proteins can solubilize in water

A

NH

C=O

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31
Q

What are hydrogen-bonding or ionized functional groups in protein

A
  • Hydroxyl
  • sylfhydryl
  • amide
  • carboxyl
  • amino
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32
Q

3 broad classes of proteins

A
  • Globulae-soluble in water
  • Fibrous-insoluble (concentrated in collagen)
  • membrane- insoluble
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33
Q

Protein denaturation can result in protein ____, the same effect has ___

A

Aggregation mis-folded proteins aggregate (i.e., accumulate and clump together) either intra- or extracellularly-> forming a curd or a gel
Changes in pH

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34
Q

Major source of the gases emissions are

A

Cattle breeding and related meat consumption

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35
Q

How much protein we consume is animal-based

A

40%

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36
Q

Trend on meat consumption

A

Is going to rise

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37
Q

How much grain in the world is used for animal feed

A

2-15 kg of grain for 1 kg of animal product

40-50% of the global grain harvest is going ot cattle

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38
Q

What should people do in order to reduce area and energy

A

people should eat less
beef and more pork or chicken, reduce their portions, or change
the meat portion in the diet by meat substitutes, such as legumes
or eggs

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39
Q

What are novel protein sources

A

insects, algae, duckweed, and rapeseed)

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40
Q

What can be the issues with new types of protein

A

Food safety
The presence of contaminants,
antinutritional factors (ANFs), allergens, and accumulation
and modification of substances in protein matrices during processing
can have effects on public health.

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41
Q

Plant protein sources that are widely consumed

A

Soy,wheat,vegetables and potatoes

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42
Q

Another group of protein sources that is currently used for feed and biofuel products includes ___

A

rapseed,algae,grass,duckweed and by-product

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43
Q

Insect protein is now used for

A

Petfood and fish feed

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44
Q

What is the food for insects

A

chicken feed, vegetables, and waste streams

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45
Q

Problem of getting insects

A

need to eat specific duet
Not sure about the palce where they originated (maybe polluted)
Have presence of allergens
Some of them need special capture, storage, transportation
They maybe with harmful pathogens

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46
Q

What substances found in insects can be toxic

A

hydrocyanic
acid, heavy metals (lead, mercury, and cadmium), arsenic, benzoic
acid, and sorbic acid.

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47
Q

2 ways how insects can get toxic chemicals

A

Autonomous(defense chemicals)

Phytochemicals from food

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48
Q

What are algae

A

belong to a large and diverse group of organisms using
photosynthesis, which do not belong to the group of terrestrial
plants, photosynthetic eukoryotes

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49
Q

Two types of algae

A

Microalgae

Seaweed

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50
Q

2% of Algae is responsible for ___

A

can form neurotoxins and
hepatotoxins that can accumulate in shellfish, crustaceans, and
fish.

This may result in diseases such as paralytic shellfish poisoning
(PSP) due to saxitoxin, diarrhetic shelfish poisoning (DSP),
neurotoxic shellfish poisoning (NSP) due to brevetoxins, ciguatera
fish poisoning (CFP) due to ciguatoxin/maitotoxin, amnesic
shellfish poisoning (ASP), and microcystin

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51
Q

Use of microalgae

A

terrestrial and aquatic animals feed

Spirulina,chlorella,
gold algae,cyanobacteria ( all used msotly as a food supplement and as anumal feed additives)

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52
Q

safety hazards related to algae

A

Allergens, toxins, pathogens, heavy metals, and pesticides

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53
Q

Seaweed can be harvested from ___

A

the sea and cultivated

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54
Q

Seaweed is mainly used for

A

food supplement ( no research was done on extracting proteins form seaweed)

Can be sued as feed additives to fish diets

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55
Q

Safety hazards for seaweed

A

Iodine, ANFs (low levels
of lectins, tannins, and phytic acid, and high levels of trypsin
inhibitors and amylase inhibitors), heavy metals, radioactive isotopes, ammonium, dioxins, pesticides

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56
Q

What are duckweed

A

small floating aquatic plants, higher plants

57
Q

Duckweed is found

A

Practically everywhere in the world except waterless deserts and those permanently frozen

58
Q

Use of duckweed

A

supplemented to feed, especially to complement
diets and to increase animal growth. Duckweed is used
as feed for fish and domestic animals, including poultry,ducks and pigs

59
Q

Duckweed can be a very good source of

A

a mineral

(particularly P) and N source.

60
Q

Do humans eat duckweed

A

a human food resource in traditional/small farmer systems

in South Asia

61
Q

Safety hazards for duckweed

A

the presence of heavy

metals, phenols, pesticides, dioxins, and pathogens.

62
Q

Rapseed is

A

Rapeseed (Brassica napus) is a bright yellow flowering member
of the Brassicaceae.(canola)

63
Q

Rapseed or canola proteins have been used as feed ingredients for

A

poultry, pig, cattle, and fish

64
Q

Why we have limited canola protein products

A

due to technological limitations in relation to organoleptic

properties and ANFs

65
Q

What are the potentials canola hazards

A

ANFs, heavy metals, and allergens. Rapeseeds contain several

ANFs, such as erucic acid, glucosinolates, phytic acid, phenolics

66
Q

Limiting factor for the application of canola

A

the content of phenolic acids in canola meals is up
to 5 times higher than in soybean meals, and in rapeseed/canola
flours 10 to 30 times higher than in flours from other oleaginous
seeds such as flaxseed

67
Q

If food and feed business operators want to include animal component, they should

A

Be approved before start of operations

68
Q

What measures FBOs are required to do in primary production

A

to use potable or clean water whenever necessary to
prevent contamination, to use biocides, plant protection products,
veterinary medicinal products, and feed additives correctly, and to
keep records of measures taken to control hazards + the nature and the origin of feed fed to
animals

69
Q

How novel good products are assessed

A

The assessment aims to establish whether the novel food, or
novel food ingredient, is safe for the consumer, does not mislead
the consumer, or when it replaces another ingredient, is not nutritionally
disadvantageous for the consumer
Besides administrative information, extensive data on composition,
nutritional value and metabolism, intended use, and intake of
and levels of hazardous substances in the novel food are essential.
Furthermore, microbiological and toxicological (including allergenicity)
information on the novel food should be provided by the
applicant.

70
Q

what are difficulties for applicants of novel sources

A

Main uncertainties concern definitions and data requirements.
For new products like insect proteins, the data requirements
on composition, like analyses of a number of representative
batches regarding nutrients, micronutrients, and known and potential
contaminants, might be problematic if only pilot studies
have been performed with breeding and harvesting of insects.

71
Q

To determine how effectively proteins will work in a food product,
food scientists analyze a protein s

A 

degree of water absorption

solubility

viscosity

stability in acids and alkalis
72
Q

What do thickening agents do

A

increase viscosity because of their water binding

capacity and size

73
Q

what kind of solutions is formed with protein and water

A

colloidal solutions, not true as CHO

74
Q

If the same amount of positive and negative charges in protein, then in water it will ____

A

Precipitate

75
Q

How pH influence protein structure

A

Change of the charge on R group, but they do not hydrolyze peptidic bonds

pH can change secondary structure

76
Q

Do carboxylic and amino groups have charges

A

They never do

77
Q

What component is responsible for juiciness of the steak

A

Proteins

78
Q

Gelling agents examples

A

gelatin (hydrolyzed collagen), β lactoglobulin

79
Q

What proteins are suspected to curd forming in food industry

A

e.g., milk proteins (specifically, caseins), soy proteins

production of tofu

80
Q

What protein is used as meat analog

A

Soy

81
Q

Example of protein property viscoelasticity

A

gluten in wheat

82
Q

Example of protein that are responsible for color and flavor

A

e. g., myoglobin (muscle

protein) binding to oxygen is responsible for red color of fresh meat

83
Q

Different colors of myoglobin

A

is bright red when oxygen molecule is attached

is purplish if oxygen molecule is not attached

is brown after prolonged exposure to oxygen

84
Q

What amino acids participate in Maillard reaction

A

Amino acids that have side chains containing NH 2 (e.g., lysine)
participate in the Maillard reaction; and that have primary amine acids

85
Q

What happens to lysine after Maillard reaction

A

It becomes unavailable for digestion

86
Q

When proteins cannot participate in maillard reaction

A

Note: Peptide bond formation converts the amino groups of amino
acids to amide groups (except for the last amino acid in the
polypeptide) so they do not participate in the Maillard reaction

87
Q

Examples of application enzymes in food industry

A


Production of high fructose sweeteners: amylases, glucose isomerase

Meat tenderization: papain (protein present in the papaya plant)

Removal of headspace oxygen from foods (to prevent oxidation of food
components): glucose oxidase

Curd formation in cheese manufacture: rennet

88
Q

Nutritional contribution of proteins

A

Support growth and repair
Fight disease
Maintain fluid and mineral balance (transport proteins)
Maintain pH balance (Proteins in the blood are buffers that pick up or release acids and bases)
Control bodily functions (hormones)
Provide energy

89
Q

Food scientists are developing affordable proteins to meet future
demands worldwide by

A


developing grains such as triticale and amaranth

using biotechnology

90
Q

What is an enzyme

A

is a specialized protein that speeds up or starts a chemical reaction without
being changed by the reaction

allows chemical reactions in the cells to happen fast enough to meet the
body s needs

A catalyst

91
Q

What is the better name for enzyme work than lock-key model

A

The induced fir model
The active site temporarily changes the shape of the enzyme to allow the
reaction to occur, then returns to its original configuration after the reaction

92
Q

Coenzymes work by

A

attaching to the enzyme and changing its shape so the substrate can fit in
the active site

attaching to the substrate and changing its shape so it will fit the active site
of the enzyme

acting as a transfer agent in accepting an atom or molecular group that is
broken off and transferring it to another compound

93
Q

Vitamins and minerals that are very important as coenzymes

A

the B vitamins, calcium, magnesium, and zinc

94
Q

Nomenclature of enzymes

A

enzymes are named for the types of reactions or substances for which they
are the catalyst

the root name for the enzyme and the substrate are the same

enzymes end in ase

95
Q

Other name for sucrase

A

Invertase

96
Q

What is putrefaction

A

Proteolytic enzymes (proteases and peptidases)
degrade proteins to amino acids, which then undergo deamination
(loss of the amino group as ammonia gas) and decarboxylation (loss
of the carboxyl group as carbon dioxide gas) by the action of
deaminase and decarboxylase enzymes.

97
Q

The result of putrefaction are

A

The products of these reactions have very distasteful flavors/odors.

98
Q

Lipolytic rancidity refers to

A

Lipolytic rancidity refers to off flavors produced by lipolysis of
triglycerides that contain short chain fatty acyl groups. Only short
chain fatty acids such as butyric acid are associated with off flavors.

99
Q

What are lipoxygenases

A

are enzymes that catalyze lipid oxidation, resulting in

rancidity.

100
Q

Why water is important for enzymatic activity and what happens if there is not enough

A

The lack of water slows or stops enzymatic activity

Enzymatic reactions will not occur in dry products

Water must be a reactant in the breakdown of carbohydrates, lipids, and
proteins

101
Q

The rate of enzymatic reaction increases with ___

A

The rate of enzymatic reaction increases as the concentration increases, up
to the saturation point

102
Q

Heat ___ enzymatic activity

A

stops

103
Q

Electrolytes can do what with enzymes

A

can prevent enzymes from reacting with a substrate

104
Q

Enzyme inhibitors can

A

change the shape of the enzyme or the substrate

help protect foods from bacteria and mold by stopping the digestive
enzymes they release from working

105
Q

Enzymes are used by the food industry to develop food products by

A


converting one food product into another, such as with milk into cheese

extracting food components from food systems such as the separation of
juice from insoluble residues

playing a key role in developing ingredients

106
Q

Positive effects if enzymes in food

A 
make food easier to eat

preserve food

improve flavor, quality, or
appearance

plays a role in fermentation
107
Q

Negative effects of enzymes in food

A 

break down the structure of
fruits and vegetables

unpleasant flavor and odor
changes

undesirable changes in texture
and color
108
Q

Carbohydrases react with sugars and starches for commercial uses
such as to

A 
make corn syrup and high fructose corn syrup

ferment wine and beers

stabilize chocolate syrup

clarify fruit juices
109
Q

Lipases are used to (in food production)

A

extract unwanted egg yolk from egg white to improve the whipping
properties of egg white

improve flavor and texture of various products including cheese, ice cream,
margarine, butter, and many baked goods

110
Q

Proteases are used to ( in food production)

A 

tenderize meat by breaking long protein fibers, as in solutions for
marinated meat

reduce the size of proteins extracted from malt and grains during beer and
ale production

reduce mixing time

increase pliability of dough

change food into a different product, such as milk into cheese
111
Q

To prevent browning of cut fruit,

the food industry

A 

uses acids as enzyme inhibitors

develops compounds from other
sources, such as soy
112
Q

Antinutritonal Factors are

A

are substances that when present in food reduce the availability of one or more nutrients and they are one of the concerns that must be addressed regarding novel proteins.

113
Q

What you need to look at as a scientist when suggesting new food products

A

ANFs
Allergens
Contaminants

114
Q

What insects are suggested as food (latin)

A

Gryllodus sigillatus
Acheta domesticus(crickets)
,Alphitobius diaperi
Tenebrio molito

115
Q

Insects can be a good option of protein because ___

A

Do not need much resources (place, feed)
Multiply fast
They are already consumed by some cultures, so it is not completely allian for human diet

116
Q

1,4-quinones are an example of …… that are considered toxic chemicals found in edible insects.

A

Defensive secretions

117
Q

Seaweeds are subcategory of algae.. True/false?

A

True

118
Q

Why seaweeds are considered as the alternative protein source

A

do not need extra land for production, can use oceans

119
Q

a microalgae genus that is suggested for human consumption

A

Arthrospira(spirulina, namely, cyanobacteria

120
Q

Safety hazards in algae include ……

A

Allergens
Heavy metals
Toxins

121
Q

is the only identified secondary metabolites produced by duckweed that is toxic to animals at high levels (answer two words)

A

Oxalic acid

122
Q

(22:1ω9) is an antinutritional factor in rapeseed that hinders its use as a novel protein for humans. (answer two words)

A

Erucic acid

123
Q

Major export of Canada and why

A

Canola oil

Because they created breeds that do not have erucic acid

124
Q

Where protein is found in rapseed

A

Cake after extracting oil

125
Q

____is the maximum amount of pesticide residue that is expected to remain on food products when a pesticide is used according to label directions, that will not be a concern to human health

A

The maximum residue limit

126
Q

To legislate the consumption of novel food product, extensive data on composition, nutritional value and metabolism, intended use, and intake of and levels of hazardous substances in the novel food are essential.
True /false?

A

True

127
Q

Animal protein production is considered inefficient because

A 
Cattle breeding is a major
emitter of green house gases
B.
40%- 50 % of global grain
production is used as feed
128
Q

What are lipids? Class features

A 
Organic compounds (C,H,O) that are insoluble in water and have a greasy feel.
They cannot be as straight-forward classified as proteins or CHO
129
Q

3 types of lipids found in food and in the human body are

A

TGs,phospholipids,sterols

130
Q

Ester bond is the result of

A

Reaction of glycerol and fatty acid that result in molecule of water

131
Q

The smallest fatty acid is

A

Butyric acid

132
Q

Fats and oils are predominately composed of

A

TGs (95%)

133
Q

Glycerol is a polar molecule, fatty acids are polar, so how the combination of those are not polar

A

When the positive carboxyl group on a fatty acid joins with the
negative hydroxyl group on a glycerol, the polar ends combine ,
resulting in a nonpolar lipid

134
Q

What type of glycerides are partially soluble in water

A

Mono and diglycerides

135
Q

When we say fat we mean___, and oil___

A

Fat- solid at room temperature

Oil-liquid

136
Q

The arrangement of TGs in the solid and liquid states depends on

A

A balance between the organizing influence of the attractive interactions between the molecules and the disorganizing influence of the thermal energy

137
Q

Omega counting starts at

A

at carbon which is the most far from glycerol

138
Q

Trans isomer of oleic acid is

A

elaidic acid 18 trans

Introduction to food science (12 decks)

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