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PROTEIN INGREDIENT Flashcards

1
Q

CLASSIFICATION

A

GLOBULAR
FIBROUS
FLEXIBLE

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2
Q

GLOBULAR
PROTEINS

A

made up of polypeptide chains that fold into a densely packed shape due to hydrophobic effects, hydrogen bonding, electrostatic forces, van der Waals forces, and disulfide bond

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3
Q

why is globular protein good emulsifying and foaming agents

A

due to non-polar regions on their surfaces that promote adsorption to oil–water or air–water interfaces

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4
Q

why is globular protein gelling agents

A

when heated, they unfold, exposing non-polar and sulfhydryl groups to the surrounding aqueous phase, causing aggregation via hydrophobic and disulfide bond formation.

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4
Q

Examples of animal-based globular proteins used in the food industry

A
  • Whey (α-lactalbumins, β-lactoglobulins)
  • Albumins (egg white)
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5
Q

Most plant proteins are globular:

A
  • Soy, pea, potato, mung bean, and rice proteins
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6
Q

Many plant proteins only denature

A

at higher temperature

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7
Q

Complex hierarchical construction of fibrous protein

A

bundles embedded inside connective tissue formed of triple helices of collagen

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8
Q

Collagen is derived from

A

animal tissues which are made up of
interconnected polypeptide chains

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9
Q

Actin and myosin molecules in muscle tissues are packed into

A

fiber-like structures, which contribute to the textural qualities of foods

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10
Q

only glutenin in wheat has cohesive and viscoelastic characteristics,

A

enabling it to form fibrous proteinaceous
networks which are widely utilized in alternative meat products

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11
Q

Casein has a random coil structure

A

with hydrophobic and hydrophilic patches

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12
Q

Caseins are highly stable at neutral pH

A

but can coagulate with an acid or enzyme (important in cheese and yogurt production)

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13
Q

Casein has excellent surface-active and stabilizing properties due to (high…)

A

high proportions of prolyl residues conferring open
and flexible conformations

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14
Q

Casein has excellent surface-active and stabilizing properties due to (random…)

A

random coil shapes that include hydrophobic, hydrophilic regions and phosphate group

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15
Q

Animal-based proteins

A

1) Higher nutritional quality
2) Better technological functionality
3) major sources: dairy proteins (casein and whey) /meat (collagen: gelatin)

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16
Q

Plant-based proteins

A

1) Less complete nutrition
2)technological functionality
3)major sources: wheat/ soy protein/ peas and other legumes

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17
Q

CASEINS is major component of milk because

A

it constitutes about 80% of milk protein

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18
Q

CASEINS contain

A

all the essential amino acids

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19
Q

casein is - amphiphilic

A

The hydrophobic, polar and charged residues are not uniformly distributed throughout the molecular sequences but occur as hydrophobic or hydrophilic patches

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20
Q

casein very flexible but

A

unstable structure

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21
Q
  • Whey is the fluid by-product resulting from the
A

precipitation of proteins in milk

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22
Q

whey protein fraction of bovine milk contains
four main protein

A
  • β-lactoglobulin (β-Lg, 50%)
  • α-lactalbumin (α-La, 20%)
  • Blood serum albumin (BSA, 10%)
  • Immunoglobulins
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23
Q
  • Whey proteins are the proteins remaining soluble at pH
A

4.6 and 20°C after the removal of caseins from milk

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24
Major forms of whey protein
* Whey protein concentrate * Whey protein isolate * Hydrolyzed whey protein
25
Whey protein concentrates (WPC)
a low level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose
26
Whey protein concentrates (WPC) available in
various protein concentration levels such as 34% (WPC34), 50% (WPC50), or 80% (WPC
27
Whey protein isolate (WPI)
purest form of whey protein - Contains 90% or greater protein with minimal lactose (<1%)
28
Whey protein isolate (WPI) virtually
no fat
29
Whey protein isolate (WPI) are processed to
remove the fat and lactose, but are usually lower in bioactive compound
30
Hydrolyzed whey protein
Predigested, partially hydrolyzed whey proteins - > easily absorbed
31
Hydrolyzed whey protein maybe
Highly hydrolyzed whey may be less allergenic than other forms of whey
32
uses of caseins in food products
To modifying the physical properties of food product To provide nutritional supplementation
33
Casein micelles bind large amount of water due to
* Mechanical entrapment of water in the micellar matrix * k-casein 'hairs' (having carbohydrate moiety) that protrude from the surface of the micelle
34
Advantages of binding large amount of water
* modify the texture of dough or baked products * serve as the matrix former in cheese-type products * increase the consistency of solutions such as soups * meats and sausages
35
Acid and rennet casein are
insoluble in water
36
High solution viscosity of casein is a result
of the very open, nearly random structures of casein molecules.
37
The combination of sodium caseinate and certain other thickening agents
can greatly improve its thickening performance
38
CASEIN SURFACE ACTIVE PROPERTIES &EMULSION PROPERTIES IMPORTANT IN?
Important in functional applications such as foaming and emulsification
39
The caseins
- small size migrate quickly to air/water or oil/water interfaces - open conformations allow them to spread readily at interfaces
40
How casein is used as emulsifying agents
Used in as emulsifying agent - e.g. coffee cream
41
casein have Excellent surfactant property
so is responsible for its use in whipped toppings, cake mixes, and ice-cream
41
WHEY PROTEIN role in controlling the texture of food product
* Highly soluble over a wide range of pH, especially acid pH * Able to produce firm gels on heating * Exhibit good fat and water binding properties * Good aerating agents
42
Proteins are least soluble at the isoelectric point but whey proteins are soluble
over a wide range of pH values - desirable for use in beverage
43
WPC & WPI - Have good dispersibility
dissolve quickly and without an excessive amount of agitation)
44
Whey proteins have both hydrophilic and hydrophobic groups, which allow the proteins to
adsorb and unfold rapidly at the oil- water interface and form a layer that stabilizes the oil droplets and prevents flocculation and/or coalescence
44
Whey proteins form irreversible gels by
restructuring into extended three- dimensional networks that have the capability to entrap fat and water
44
in whey protein, A strong gel network helps hold this water and prevents moisture loss,
which assists in controlling syneresis.
45
whey protein Heating increases the foaming properties
because heat unfolds protein molecules, to expose buried and alter their effective hydrophobic–hydrophilic balance
46
whey protein in MEAT & MEAT PRODUCT
* Water binding capacity * Viscosity * Emulsification * Addition of whey proteins affects the taste and improves the gelation
47
whey protein in PRODUCTS WITH REDUCED FAT CONTENt
Partially replace egg in cake (provide body & viscosity to cake batters - entrap air)
48
how whey protein replace eggs
. 100 g fresh whole eggs = 15 g WPC80 + 75 g water . 100 g fresh whole eggs = 35 g WPC34 + 75 g water
49
addition of WPC 34 IN DAIRY PRODUCTS (YOGURT)
Addition of WPC34 at the level 0.7–2.0% or WPC80 at 0.5–0.8% is sufficient in the case of mixed yoghurt
50
whey protein Replacing skimmed in yogurt
increased gel strength in solid yoghurt, increasing the viscosity of mixed yoghurt, reduces the risk of syneresis in both types of yogurt
51
Addition of whey protein gives yoghurt a
smooth and creamy texture & increases nutritional value
52
soy protein in meat
enhance and stabilize fat emulsion, improve viscosity, impart texture upon gelation following cooking and improve moisture retention and overall yields in comminuted meats (sausage, bologna, luncheon meats
53
Soy proteins with good solubility will produce
better beverage mouthfeel and suspension stability
54
* The capacity of proteins to form stable foams with gas by forming impervious protein film
important property in some food applications including angel and sponge cakes
55
Good foam stability properties of soy protein
can be used as whipping agents in combination with egg albumen or whole eggs in confectionery products and desserts
56
Soy protein isolate is the preferred ingredient in infant formula due to
- bland taste, - absence of flatus-producing sugars - negligible fibre content

Food ingredient (9 decks)

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