Protein Thermal Stability Essay examples -- Scientific Research, Soy P

Proteins argon a series of connected aminic acids, and in food products, proteins provide both nutritional and functional properties that post to the quality of a food system (Christen and Smith 2000). Protein in the provender is essential to the maintenance of life and health. Proteins argon compounds with a function that do work in the body much(prenominal) as facilitate reactions however, proteins are alike functional in food systems. Proteins are employ for a miscellany of reasons such as to create an emulsion, join pieces of meat together, mark a skin on the surface of a product, and form a stable foam matrix. Milk proteins such as whey and casein paint paint are isolated for many different functions in food systems such as foaming, whipping, gelation, nutrition, flavor enhancement, and emulsification (Punidadas and Rizvi 1998). Casein in draw compromises approximately 78% of proteins found in milk, and determining the amount of casein in milk is essential to chee se manufacturing (Punidadas and Rizvi 1998). Whey proteins in milk are ofttimes isolated from cheese production and are used for a variety of reasons such as a nutritional protein supplement. Whey protein isolates are also used as a whipping agent (Punidadas and Rizvi 1998). Milk proteins deal be extracted in numerous ways such as the Wijis method, chromatography, and wrap up flow filtration (Punidadas and Rizvi 1998 Christen and Smith 2000). Soy proteins are commonly used in commercial food products as a relatively low-budget form of protein for many reasons. Soy can be added to meat products to make up the regulated amount of water that can be added to product. Soy proteins are also a good source of nutrition (Lhocine and others 2006). Soy proteins guard functional properties si... ...5 256-259. Punidadas P and Rizvi SSH. 1998. Separation of milk proteins into fractions rich in casein or whey proteins by cross flow filtration. Food explore International. 31(4) 2 65-272. Ryan M, McEvoy, E, Duignam S, Crowley C, Fenelon M, OCallaghan, DM, and FitzGerald RJ. 2008. Thermal stability of soy protein isolate and hydrosolate ingredients. Food Chem. 108 503-510. Stellwagen E and Wilgus H. 1978. Relationship of protein thermostability to accessible surface area. Nature. 275 342-343.Thompson LD and Dinh T. 2009. Acid-Base Chemistry. FDSC 5305 food chemistry laboratory manual. Lubbock, TX Texas tech University, Department of Animal and Food Sciences.Vogt G and Argos P. 1997. Protein thermal stability hydrogen bonds of internal packing? Distance-Based Approaches to Protein Structure Determination III Supplement 2 40-46.