Protein Changes in Food: Heat, Denaturation, and Functionality
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Effects of Heat on Proteins in Food Processing
Functional Properties of Proteins in Foods
- Mass Hydration: Formation
- Solubility: Emulsification
- Viscosity: Foam formation
- Gelification: Flavoring capture
- Texture: Interaction with other food components
Denaturation of Proteins
Physics
Heating, cooling, mechanical treatment, hydrostatic pressure, radiation.
Chemistry
Acids, bases, metals, organic solvents.
Effects of Protein Denaturation
- Changes in solubility by exposure of hydrophilic or hydrophobic peptide units
- Changes in water absorption capacity
- Loss of biological activity
- Increased risk of chemical attack by exposure of other peptide bonds
- Changes in viscosity of solutions
- Decreased ability of crystallization
Color Changes
Red purple myoglobin converts to metmyoglobin... Continue reading "Protein Changes in Food: Heat, Denaturation, and Functionality" »