Foodchem Lecture 9 Pics

Card Set Information

Author:
Morgan.liberatore
ID:
141254
Filename:
Foodchem Lecture 9 Pics
Updated:
2012-03-15 23:16:52
Tags:
Foodchem Lecture Pics
Folders:

Description:
Foodchem Lecture 9 Pics
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user Morgan.liberatore on FreezingBlue Flashcards. What would you like to do?


    • Meringue - protein/air
    • Edible foam
    • Illustrates the important structure formation properties of proteins
    • Gluten - protein with the ability to hydrate and leaven dough
    • Has peculiar elastic properties not associated with other grain flours
  1. Soybean proteins can form a curd known as tofu
    • MSG - flavor potentiator
    • Protein breakdown products are major contributors to flavor
    • Umami
    • 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
    • Maggi brand of instantsoups, stocks, bouillon cubes, ketchups, sauces,seasonings and instant noodles
    • Protein hydrolysate - can be used to make meaty brothy flavors
  2. 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
  3. Electron scanning micrograph of a meat analogCan be made from soy protein using extrusion technology
  4. Makes use of proteins extracted from fish tissue to formulate analogs (avatars) of crab meat and scallop
    • General formula for an amino acid
    • Contain both an amino and a carboxyl group
    • More detailed general formula for an amino acid
    • Contain both an amino and a carboxyl group
  5. Chart of how pK1, pKA1 and pKA2 are calculated
    • 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
  6. Optical isomers that can rotate plane polarized light
  7. These are the configurations that glyceraldehyde was arbitrarily given as a reference compound
    • 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

What would you like to do?

Home > Flashcards > Print Preview