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16 Cards in this Set
- Front
- Back
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Protein Wettability |
The time required for a protein to become re-hydrated is of high importance. It is important for applications in food processing. found by dropping water on dry protein and seeing how long it takes to absorb |
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Protein Hydration |
The water binding capacities of water to a protein. The amount of water the protein can bind |
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Protein Solubility |
The ability of the protein to be solubulized in water |
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Isoelectric point (pI) |
The pH at which the net charge of a protein is zero. Proteins at the isoelectric point will have a drastically lower solubility in polar solution |
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Foamability and Sugar |
Proteins lower the surface tension of the liquid and promotes the formation of foam. sugars decrease the foamability but increase the foam stability by increasing viscosity of the lamella fluid |
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Blanching |
placed in boiling water, then freezing water after an interval to halt cooking process. inactivates enzymes |
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enzymatic browning (PPO) |
catalyzes the oxidation of phenolic compounds in the presence of O2 to give quinones which polymerize into melanin |
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Inhibit PPO |
low pH <4.5 remove O2 Ascorbic Acid Bi-sulfites EDTA |
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PPOs desirable in.. |
Tea Coffee Cocoa |
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PPOs undesirable in... |
bananas, apples, shrimp
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Ascorbic Acid on PPOs.. |
reducing agent. reduce quinones back so that they are unable to form melanins. |
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why peroxidase? |
testing for peroxidase ensures that the enzyme is inactivated. if this one is inactivated it can be assumed the others are as well. peroxidase catalyzes the oxidation of H2O2. |
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how does Ascorbic Acid + DIP work? |
Whentitrating an acid solution of ascorbic acid against blue DIP, the blue reagentwill turn colorless when it is reduced by the ascorbic acid. When all theascorbic acid has been oxidized, excess DIP will turn the solution pink,thereby showing the end point. |
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ascorbic acid |
GRAS. present in fruits and veg. unusually stable lactone. acidic. essential |
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Dehydroascorbic Acid (DHAA) |
ascorbic acid is oxidized into DHAA. has the vitamin C activity and active agent in dough improving function. lactone but is easily hydrolyzed
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diketgoulonic acid |
DHAA hydrolyzes into this. has no vitamin or antioxidant capability. basically useless. |
