Flashcards in Proteins lecture 1 Deck (10)
biochemical and physiological roles of proteins?
• 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
nutritional roles of protein?
-maintenance of life
key exploitation of proteins to food scientists?
functionality. Uses unique properties of proteins to produce specific rheological attribute (ie gels)
define protein functionality?
what does functionality increase?
providing a specific useful property or function in a food product, including:
-water binding capacity
-gel forming ability
-dough forming abilities
increases value of proteins to manufacturers and consumers
describe importance of palatability?
ie: bread is more palatable than eating whole kernels of wheat
leavening dough occurs b/c of gluten (protein)
soybean protein curd?
functional roles of protein in foods?
-water holding capacity
-juiciness of a product
result of the catalytic behaviour of enzymes?
can be beneficial and detrimental
proteins can be ____ from their source and used as ingredients?