Proteins lecture 1

Question 1

biochemical and physiological roles of proteins?

Answer 1

• structural components of the skin, muscles, tendons and bones
• catalytic agents for specific reactions, i.e., enzymes
• regulating agents or hormones – e.g., insulin
• Antigens and antibodies
• Carriers of O2 and CO2 - myoglobin and hemoglobin

Question 2

nutritional roles of protein?

Answer 2

provides:

• AA
• nitrogen
• energy
• maintenance of life

Question 3

key exploitation of proteins to food scientists?

Answer 3

functionality. Uses unique properties of proteins to produce specific rheological attribute (ie gels)

Question 4

define protein functionality?

what does functionality increase?

Answer 4

providing a specific useful property or function in a food product, including:

• water binding capacity
• emulsification capacity
• gel forming ability
• coagulating properties
• dough forming abilities
• palatability

increases value of proteins to manufacturers and consumers

Question 5

describe importance of palatability?

Answer 5

ie: bread is more palatable than eating whole kernels of wheat

leavening dough occurs b/c of gluten (protein)

Question 6

soybean protein curd?

Answer 6

tofu

Question 7

functional roles of protein in foods?

Answer 7

• water holding capacity
• textrue
• juiciness of a product
• emulsification

Question 8

result of the catalytic behaviour of enzymes?

Answer 8

can be beneficial and detrimental

Question 9

proteins can be ____ from their source and used as ingredients?

Answer 9

isolated

Question 10

when are enzymes considered mostly detrimental?

Answer 10

-commonly catalyzed degradation of many food components:

1. autolytically (endogenous enzymes)
2. exogenous enzymes