Functional Properties Of Food Flashcards
(21 cards)
Denaturation of globular proteins?
It denatures very easily and is visible.
Eg. Adding lemon juice to milk changes the texture of the milk
The foam created when beating egg whites is a visible sign
Denaturation of fibrous proteins?
It is less visible and a lot stronger
Eg. Tough cuts of meat are often marinated in acid ingredients to make it more tender
What is coagulation?
When a protein separates from other nutrients turns from a liquid to a solid
Eg. Mixtures containing gelatin thicken when call.
What is gelation?
The process of gel formation
How does gelation occur in proteins?
When tiny droplets of liquid are trapped within coagulated proteins, forming soft, elastic such as custard and cheese.
What is foaming?
Egg white foam consists of air bubbles surrounded by denatured protein
Why does browning occur with proteins?
Foods containing protein turn brown during protein for three reasons-
oxidation, application of heat and the Maillard reaction.
How does gelatinisation of starch occur?
Starch can thicken mixtures by absorbing liquid in the presence of heat.
Eg. Wheat flour, corn flour and arrowroot
How does dextrinisation occur?
The process in which starch breaks down into dextrins
Eg: when bread is toasted.
How do dextrins work?
The polysaccharide starch can undergo a partial chemical breakdown into shorter glucose chains called dextrins.
What is crystallisation?
Functional property of sugar related to its ability to dissolve and reform crystals.
Eg: toffee, brittle, fudge.
The role of fats in emulsification
Lipids do not mix naturally with water, when they do this process is called emulsification.
How does homogenisation work?
Homogenisation is an emulsifying process that distributes lipids even throughout a liquid.
Aeration of fats
Aeration occurs when air is added to a mixture, affecting its consistency and texture.
Eg. Creaming butter, ‘rubbing in’, whipping cream to form a foam.
The role of proteins in denaturing?
Denature occurs when the bonds holding the helix shape are broken and the strands of the helix separate
How do lipids digest?
Bile is produced in the liver but is stored in and released from the gall bladder.
It acts as a detergent to emulsify lipids.
Lipases break them into glycerol and fatty acids which are then absorbed through the ileum wall.
What is a complementary protein?
A mixture of incomplete proteins that complement each other
Eg: rice with peas or lentils
Bread with peanut butter
Corn tortillas with kidney beans
Why do you need calcium?
Food sources- dairy products, sardines and salmon, green veggies, nuts like almonds
Calcuim absorption may be reduced when a meal is high in lipids
Similarities
Why do you need calcium?
Food sources- dairy products, sardines and salmon, green veggies, nuts like almonds
Calcuim absorption may be reduced when a meal is high in lipids
Similarities
What is caramelisation?
The removal of water in sugar (glucose or sucrose) which then causes a browning reaction
Calcium and phosphate:
Calcium and phosphate provide calcium phosphate in a network of bone cells
