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FDSC 405 > Technical challenges : part I : proteins > Flashcards

Technical challenges : part I : proteins Flashcards

1
Q

What are the two categories of food ingredients ?

A
  1. macrocomponents

2, microcomponents

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2
Q

What is a food additive?

A

is any chemical substance that is added to food during the preparation or storage and either becomes a partof the food or affects its caracteristics.

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3
Q

Does sugar and salt, starches are considered as food additives?

A

no

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4
Q

Are vitamins added for technofunctional properties considered as food additives?

A

yes

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5
Q

Are spices, seasonings, flavoring preparations are considered as food additives?

A

no

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6
Q

What is the functionality of an ingredient ?

A

any property of a food ingredient that affects its utilization (not its nutritional value).

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7
Q

True or false : the functionality can refer to the nutritonal value of a food?

A

false

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8
Q

What are the basics guideline we can refer to for the selection of ingredients?

A 
1- routine 
2- taste
3- functionality 
4- stability
5- form and effects
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9
Q

what is the name of the mycoprotein based meat alternative?

A

fusarium venetatum

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10
Q

is there a way to imitate the texture of meat in vegetable based products

A

with extrusion technology you can make texturized vegetable proteins

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11
Q

What will give the proteins its functions?

A

1- a.a. composition
2- the primary structure
3. the secondary structure

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12
Q

Why is the environment of protein particularly important?

A

because it will affect the technofunctionnality of the proteins as an ingredient

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13
Q

what are the functional properties of proteins?

A 
1- coagulation
2- gelation
3- structure formation 
4- emulsification 
5- water holding capacity 
6- foam formation
7- fiber formation 
8- fat absorption
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14
Q

With a pH ____ from the isoelectric point, the wheat proteins tends to have more extensible properties

A

away

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15
Q

What are the two properties when dealing with wheat proteins?

A
  1. extensibility

2. elasticity

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16
Q

What is elasticity ?

A

the deformation
reversbility under stress
providing more strenght ot the dought

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17
Q

What is the extensibility

A
  1. flexibility
  2. elongation
  3. provides more tenderness
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18
Q

The wheat proteins near their isoelectric point will have more ___

A

strength (elasticity)

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19
Q

The elasticity will provide more ____ and the ____ will provide more tenderness

A

elasticity : strenght

extensibility : tenderness

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20
Q

For muffin and bakery, you want to favor the ____

A

extensibility

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21
Q

when you are dealing with the bread you’l want to favor the ___

A

elasticity

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22
Q

So if you isolate the wheat proteins near the isoelectric point, then you’,ll favor the ____

A

elasticity

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23
Q

If you isolate far from the isoelectric point the protein you”ll favor the ____

A

extensibility

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24
Q

_____ can be added to make it more softer and

high elasticity.

A

cystein

25
Q

why is cystein added to flour?

A

to make a dough more extensible by breaking the sulfhydrate groups between proteins

26
Q

T or F : denaturation is always bad in the case of protiens

A

false, in the case of gelation, you need to have denaturation to have a gel so it can be gppd.

27
Q

Give examples of food that are gel

A

hot dogs, yogourt, custard

28
Q

***so if I ask you what determine the rheologicl properties of my gel what is the
answer ?

A

the ratio of protein-protein interaction and protein-water interaction.
more protein-protein interaction and cross-linking the gel is strong and if more
protein-waater you have a loose gel

29
Q

What are the three events that can be identified in the protein gelation process?

A
  1. denaturation
  2. aggregation
  3. crosslinking
30
Q

The gelling ability of protein is influenced by : (4)

A
  1. molecular weight
  2. a.a composition
  3. hydrophobicity
  4. protein concentration
31
Q

the development of a 3D network during gel formation is influenced by :

A
  1. method of prepation
  2. processing conditions
  3. environment factors sucj as pH and ionic strenght
32
Q

Gels formed at the isoelectric point are less ____ and ___ because of the lack of

A

firm and hydrated

lack of repulsive force

33
Q

What is the definition of the water holding capacity

A

The water holding capacity of foods can be defined as the ability tohold its own and added water during the formulation andthe application of forces, pressing, centrifugation or heating.

34
Q

what is the difference between the swelling and the water holding capacity ?

A

the swellin is the first step in the solvation and can be definied as a spontanenous uptake of water by protein matix.

35
Q

Water holding capacity is important for the ____

A

mouthfeel of the product, texture, taste and tenderness

36
Q

Water holding capacities are important to prevent ___

A

synerisis

37
Q

What is the swelling capacity?

A

The first step in the solvation of proteins and can be defined as the spontaneous uptake of water by a protein matrix.

38
Q

T or F : you can have proteins with the same swelling and not the same WHC

A

T

39
Q

T or F : You can have proteins with different swelling and the same WHC

A

T

40
Q

as we increase the temperautre, we ___ de WHC

A

decrease because of the exposition of hydrophobic amino acids

41
Q

What are the factors that will influence the WHC

A
  1. protein concentration
  2. pH
  3. ionic strenght
  4. temperature
  5. presence of other components
  6. lenght of heat treatment and storage conditions
42
Q

What are the two type of emulsifier we saw in class

A
  1. small molecular weight surfactants

2. proteins/polysaccharides

43
Q

What are small molecular weight surfactants

A

the small molecules has a high

ability to reduce the interfacial tensions because they can migrate really quickly and go reduce the surface tension.

44
Q

What are the protein/polysaccharide emulsifiers ?

A

the more big molecules like
proteins and polysaccharides they can form a continous and viscoelastic membrane like film around of droplets and that will lead to stable emulsion.

45
Q

The caracteristic used to describ the emulsifying properties of proteins are :

A

1- emulsifying capacity (EC)
2- Emulsifying stability (ES)
3- Emulsifying index (EA m^2/g)

46
Q

What is the emulsifying capacity (EC) ?

A

The amount of oil (ml) that is emulsified under spectific conditions by 1 g of protein

47
Q

What is the ES ?

A

emulsifying stability : the capacity of emulsions droplets to remain disperesed without separation by creaming, coalescing, or flocullation.

48
Q

What are the 3 types of emulsion instability ?

A
  1. creaming
  2. coalescence
  3. flocculation
49
Q

How can we measure the emulsifiation properties?

A

HLB = weight of hydrophilic / weifght of total * 100 / 5

50
Q

What is foaming ?

A

the creation and stabilization of gas bubbles in a liquid.

51
Q

What are example of product that are foam based

A

1- icecream
2- souffle
3- sponge cake
4-meringue

52
Q

The foaming capacity of the protein are often expressed as ____

A

overrun

53
Q

what is the formula of overrun

A

overrun = ( volume of foam - volume of initial liquid / volume of intial liquid ) * 100

54
Q

the overun will tell us :

A

how much of foam is going to be in the product as compared to the volume initial

55
Q

Foam stability is often expressed as :

A

the time required for 50%of the liquid to drain from a foam or for a 50% reduction in foamvolume.

56
Q 
A unique class of proteins produced by filamentous fungi
(Trichoderma reesei), possessing remarkable interfacial and foam
stabilizing properties, are known as \_\_\_
A

hydrophobins

57
Q

Why are the protein bar often flavorless?

A

because protein can bind flavors up to a certain amount and will be critical to the flavor delivery

58
Q

Below the critical concentration a protein might form a ___ instead of a ___

A

viscosity

gel

FDSC 405 (14 decks)

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