lipids after midterm

Question 1

what are the biochemical/physiological roles of proteins

Answer 1

Play a role in the structural components of the skin, muscle, tendons and bones
Serve as catalytic agents for specific reactions (enzymes)- life would not be possible without those
Serve as regulating agents or hormones - insulin
Act as antigens and serve as antibodies
Serve as carriers of O2 and CO2 - myoglobins and hemoglobin

Question 2

what are the nutritional roles of proteins

Answer 2

provide amino acids, nitrogen and/or energy

Question 3

why humans need proteins

Answer 3

energy, growth, maintenance of life

Question 4

what is protein functionality

Answer 4

providing a specific useful property or function in a food product

Question 5

protein functionallity includes what

Answer 5

Water binding capacity , 
Emulsification capacity,
Gel forming capacity,
Coagulation properties and 
Dough forming abilities

Question 6

complete the sentence

… increase the value of proteins to manufacturers and consumers

Answer 6

functional properties

Question 7

protein functionality is important from what point

Answer 7

patability standpoint because etaing goes behond sumple nutritional requirements - it is a sensory pleasure and products that satisfy and provide tis higher need are important

Question 8

complete the senctece

soybean protein can alos form a curd known as

Answer 8

tofu

Question 9

water holding capacity is good for what?

Answer 9

important in texture or juiciness of a products , and the ability to emulsify as in the case of sausages

Question 10

complete

another aspect of proteins is their calatytic behavior in the form of enzymes, which can be both … and …

Answer 10

beneficial and detrimental

Question 11

what does this enzymes do :

protease, lipase, amylase, glucose oxidase

Answer 11

Proteases to tenderize meat
Lipase to spead up flavour development in cheese
Amylase to manufacture corn syrups/sugar
Glucose oxidase to remove headspace oxygen from food packages

Question 12

give an example of a well-known flavor potentiator

Answer 12

monosodium glutamate

Question 13

how can plant protein be able to compete to other portiens

Answer 13

cost and their fucntionallity needs to be comparable to casein, egg albumin, soybean and other proteins

Question 14

what is the estimated beef production

Answer 14

1000 tons

Question 15

does red meat includes all types of meat

Answer 15

no it does not include poultry

Question 16

what gives the color to the meat?

Answer 16

myoglobin