Functions of Protein in Food

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Functions of Protein in Food by Mind Map: Functions of Protein in Food

1. General Info



1.3. What are some functions of protein in food?

1.3.1. Which food has albumin?

2. Project Team

2.1. Claudia Martinez Dominique Garza Adam Guevara Jonathan Frias Francisco Sierra

3. Key Visuals




4. Key Vocabulary

4.1. 1.) Protein gel is a mixture of mostly fluids locked in a tangled three dimensional mesh. This mesh is made of denatured and coagulated proteins.

4.2. 2.) Albumin is a protein good as foaming agent.

5. Summary

5.1. Functions of Protein in food - Proteins can be used as gelling agents, texturizers, emulsifiers, and foaming agents.

5.2. Form Gels - Proteins have the ability to form gels by heating the protein gelatin in water and then cooling it. Protein gels have 2 parts: the three dimensional molecular structure and the liquid that is attracted to the proteins. Some protein gels are very liquid when hot and thicken when they cool. A protein gel can also be formed from muscle tissue

5.3. Texturize- Texture or feel of protein can be changed from globular to fibrous by denaturation. A method of texturizing soy protein for use as meat substitutes involves heat coagulation under pressure.

5.4. Emulsion - stable mixture of fat and water-based liquid. Emulsion that is stable has 3 parts: Nonpolar substance like fat, A polar liquid like water, and an Emulsion part called Emulsifier. Which can be a denatured protein. An Emulsifier has a polar end and a nonpolar-end. Some examples are: Egg yolk, milk, cream, butter and cheese.

5.5. Foams - Gas is suspended in a liquid or semisolid. It's usually air or carbon dioxide surrounded by a film or bubble containing protein. There are 3 ways foams can be made: bubbling gas through a mixture, whipping or beating, and depressurization. Blowing into milk with a straw is a good example of bubbling gas through a mixture. The elasticity of the protein molecules in milk makes it possible. Whipping or beating gives a mole uniform dispersion of gas. Smaller uniform bubbles ten to be more stable, depressurization is the sudden release in pressure. The release in pressure causes air spaces to rapidly expand. Dissolved air and liquids are released as a foam. A good foaming protein is albumin, which is found in egg whites or milk.

5.6. Develop Gluten - Gluten is a strongly cohesive and elastic protein. Gluten is produced when wheat flour is combined with moisture. As carbon dioxide is released in the dough it starts to form air pockets/bubbles. The strength of gluten is partially a result of disulfide cross-links that form during mixing.

6. Page Numbers

6.1. 314-319