FST 621 - PROTEINS

Primary Functions-

  1. Emulsification
  2. Foam Stabilization
  3. Gelation
  4. Dough formation
  5. Fiber formation
  6. Water Binding
  7. Color
  8. Flavor?

Primary Sources-

1. Milk- Whole, skim, NFDM

a. Caseins

Calcium caeinate
Sodium Caseinate
Isoelectric casein

b. Whey proteins

c. Milk protein concentrate

2. Egg

a. Albumin (white)

b. Lipoproteins (Yolk)

3. Soy

7S

11S

4. Wheat

Gluten

5. Gelatin

6. Actomyosin, blood proteins

 

Choosing a protein

What functions do you need?

Cost

Flavor

What functions must you avoid?

How much calcium do you have in your system?

What is the pH of your product?

How much heat will be applied to the product during processing?

Allergenicity

 

5¢ Rules

  1. Least cost functionality
  2. Simple aqueous systems don't reflect the "real world".
  3. In most real systems, proteins exhibit multiple fuctionalities. These importance of these functions may change during processing.
  4. Proteins interact with:
    1. Fat
    2. Air
    3. Water
    4. Gums
    5. Other proteins
    6. Ions
    7. pH
    8. Flavors
    9. Etc.
  5. 5. Insoluble proteins are generally non-functional.
  6. 6. Functionality may be altered to produce "designer" proteins Ex. Whey proteins can be manufactured to give high or low gel strenghts.

 

Check out Mike’s 605 web

http://class.fst.ohio-state.edu/FST605/lectures/Lect12.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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