By Navam S. Hettiarachchy
This quantity examines the contributions of proteins to the technological and organoleptic features of nutrition. It presents a high-quality foundation for figuring out the foundations of nutrition protein performance and provides info to assist advance detailed meals items utilizing proteins as novel materials. houses akin to solubility, viscosity, gelation, emulsification and loam formation are mentioned.
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Additional info for Protein functionality in food systems
D = 0), in the absence of any hydrophobic interaction between the protein and the gas phase, the lysozyme molecules would desorb into the bulk phase/because of the strong electrostatic repulsive potential at the interface. We have shown that the minimum distance at which the electrostatic repulsive potential between the real and image charges is equal to the thermal energy, kT (where k is Boltzman constant and T is the temperature), of the molecule at 25°C would be about 277 Å from the air-solution interface (Xu and Damodaran, 1992).
Sensory Science Theory and Applications in Foods, edited by Harry T. Lawless and Barbara P. Klein 7. Physical Chemistry of Foods, edited by Henry G. Schwartzberg and Richard W. Hartel 8. Flavor Measurement, edited by Chi-Tang Ho and Charles H. Manley 9. Protein Functionality in Food Systems, edited by Navam S. Hettiarachchy and Gregory R. Ziegler Page i Protein Functionality in Food Systems edited by Navam S. Hettiarachchy Department of Food Science University of Arkansas Fayetteville, Arkansas Gregory R.
While soy 11S foam exhibited a convex-type decay behavior, soy 7S foam exhibited a concave-type decay behavior. The poor stability of soy 7S foam was related to its inability to retard liquid drainage (Yu and Damodaran, 1991b). Heat denaturation of proteins often results in improvement of foaming properties (de Wit, 1986; Haggett, 1976). This is primarily due to an increase in surface hydrophobicity and flexibility of denatured proteins. However, in some cases the extent of heat denaturation may have either a positive or a negative effect on foaming properties.