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Protein adsorption and protein fouling can cause major problems in the food industry (particularly the dairy industry) when proteins from food adsorb to processing surfaces, such as stainless steel or plastic (e.g. polypropylene). Protein fouling is the gathering of protein aggregates on a surface.
In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
These conformational changes, as a result of protein adsorption, can also denature the protein and change its native properties. Illustration of protein (green) ligand (red star) binding site alteration by the conformational change of the protein as a result of surface (blue) adsorption. Note how the ligand no longer fits into the binding site.
Food proteins structure, hydration and functionality in foods; Food protein denaturation; Food enzymes and reaction mechanisms; Vitamin interactions and preservation during food processing; Interaction of salts and minerals with food proteins and water; Color determinations and food grade coloring; Flavors and sensorial perception of foods
The process can induce both protein denaturation and starch gelatinization under some conditions. Many food extrusion processes involve a high temperature for a short time. [ 1 ] Important factors of the extrusion process are the composition of the extrudate, screw length and rotating speed, barrel temperature and moisture, die shape, and ...
With these processing conditions, deterioration reactions, including nonenzymic browning, enzymatic browning, and protein denaturation, are minimized. [1] When the product is successfully dried, packaged properly, and placed in ideal storage conditions the foods have a shelf life of greater than 12 months.
The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction. Deep-frying usually takes place at temperatures between 177–205 °C (351–401 °F) so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before ...
Conditions behind the PSE poultry meat are believed to be the same as observed in pork; higher rates of glycolysis postmortem lead to a sudden pH drop, which in turn causes protein denaturation and a loss of functionality, [2] important factor to create meaty products, such as sausages. Although the same ryanodine mutation found in pork was not ...