Search results
Results from the WOW.Com Content Network
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]
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
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.
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.
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is ...
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 ...
Denaturation is the process by which foods or liquids are made unpleasant or dangerous to consume; it is done by adding a substance known as a denaturant. Aversive agents —primarily bitterants and pungent agents —are often used to produce an unpleasant flavor.