Industrial protein preparations Flashcards
Composition of protein preparations: How the other compounds affect the product?
- Protein concentrates: 30-80% protein, 70!-20% other.
- Protein isolates: 80-95% protein, 20-5% other. More pure product.
The lipids: affects content and quality of protein preparation.
Phenolic compounds: affects quality of protein preparation (colour or taste)
Ash: small effect.
Whey protein concentrates: variation in functionality. 32 why protein concentrates, difference in emulsion droplet size and viscosity.Extremely large variation in techno-functional properties of ‘similar’ protein preparations: Why?
To understand this we can look into the composition, compare the range of techno-functional properties as well as the range of molecular properties. Often no clear link between (one) obvious compositional parameter and functionality. For example if we plotted the viscosity and the amount of denatured protein it is not correlated.
Compare techno-functional property of the milk and soy, between the variation of different types of material from the same source.
The variation in techno-functional properties between protein concentrates from one source can be as large or larger than variation between properties of proteins from different sources,
What are possible causes of variation between different protein preparations from the same source?
- Different composition of raw material:
- You start with different protein / non-protein compounds
- You start with different ratios of proteins
- Different isolation method:
- You keep/remove different non-protein compounds
- You keep/remove different types of protein
- Different processing conditions
- You modify the non-protein compounds
- You modify the protein or the state of the protein
Proteins preparations are never pure: never only protein (lipids, carbohydrates, phenolic, compounds, ash) and never one single protein. TRUE OR FALSE?
TRUE
