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Flashcards in Proteins lecture 1 Deck (10)
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1

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

2

nutritional roles of protein?

provides:
-AA
-nitrogen
-energy
-maintenance of life

3

key exploitation of proteins to food scientists?

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

4

define protein functionality?

what does functionality increase?

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

5

describe importance of palatability?

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

leavening dough occurs b/c of gluten (protein)

6

soybean protein curd?

tofu

7

functional roles of protein in foods?

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

8

result of the catalytic behaviour of enzymes?

can be beneficial and detrimental

9

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

isolated

10

when are enzymes considered mostly detrimental?

-commonly catalyzed degradation of many food components:

1. autolytically (endogenous enzymes)
2. exogenous enzymes