Foodchem Lecture 9 Pics

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The flashcards below were created by user Morgan.liberatore on FreezingBlue Flashcards.


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    • Meringue - protein/air
    • Edible foam
    • Illustrates the important structure formation properties of proteins
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    • Gluten - protein with the ability to hydrate and leaven dough
    • Has peculiar elastic properties not associated with other grain flours
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    Soybean proteins can form a curd known as tofu
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    • MSG - flavor potentiator
    • Protein breakdown products are major contributors to flavor
    • Umami
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    • Bovril is the trademarked name of a thick, salty meat extract that is used to flavor stews, etc
    • Protein hydrolysate - can be used to make meaty brothy flavors
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    • Maggi brand of instantsoups, stocks, bouillon cubes, ketchups, sauces,seasonings and instant noodles
    • Protein hydrolysate - can be used to make meaty brothy flavors
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    Soybean protein used to be very non-conventional, today it is used extensively in the food industry and has spawned a sector of its own, sold in 40kg bags
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    Electron scanning micrograph of a meat analogCan be made from soy protein using extrusion technology
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    Makes use of proteins extracted from fish tissue to formulate analogs (avatars) of crab meat and scallop
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    • General formula for an amino acid
    • Contain both an amino and a carboxyl group
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    • More detailed general formula for an amino acid
    • Contain both an amino and a carboxyl group
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    Chart of how pK1, pKA1 and pKA2 are calculated
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    • Amino acids are connected by a peptide linkage between the alpha-NH2 and alpha-COOH functional groups
    • Thus it is the AA side chains that largely dictate how proteins interact with their environment
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    Optical isomers that can rotate plane polarized light
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    These are the configurations that glyceraldehyde was arbitrarily given as a reference compound
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    • These are examples of levo forms of amino acids
    • Natural proteins (in this world) are only synthesized from L-amino acids
    • D-amino acids do exist, but can only be used for energy, but not protein synthesis

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Morgan.liberatore
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141254
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Foodchem Lecture 9 Pics
Updated:
2012-03-16 03:16:52
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Foodchem Lecture Pics
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Foodchem Lecture 9 Pics
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