Summary: 2 Fif Reader Proteins 2024

Read the summary and the most important questions on 2 FIF Reader Proteins 2024

• 1 1 Introduction to protein ingredients

  This is a preview. There are 106 more flashcards available for chapter 1
  Show more cards here

• What is the significance of variation within protein ingredients?

  Variation within a set of similar protein ingredients is significant because:
  

  1. It can be as large as the variation between different protein sets.
  2. Understanding this helps in assessing quality and functionality.
  3. It influences nutritional properties and application potential.

• What is gel hardness in commercial whey protein concentrates?

  A continuous spectrum exists for gel hardness values. The difference between the lowest (~10 N) and highest (~250 N) indicates:
  

  • At least two 'distinct' factors
  • One influences viscosity
  • Another influences gel hardness
  • These factors are not directly related.

• What factors contribute to the variation of protein ingredients?

  The main factors causing variations in protein ingredients include:
  

  1. Source of ingredients (e.g., animal vs. plant).
  2. Processing methods employed.
  3. Environmental conditions (growing, harvesting).
  4. Genetic variations among species.

• How does viscosity relate to gel hardness in whey protein concentrates?

  Viscosity varies independently from gel hardness due to:
  

  • Distinct influencing factors
  • Variation in protein ingredients
  • Dependence on processing steps
  • High viscosity does not equate to high gel hardness.

• What are protein ingredients and where are they extracted from?

  • Defined as protein isolates or concentrates.
  • Extracted from agricultural raw materials or production side-streams.
  • Sources: cereals (e.g., wheat), seeds (e.g., soybean), legumes, meat, milk, eggs.

• What causes variation in protein ingredients during production?

  Variability can be introduced through several processing steps, which determine:
  

  • The proteins present
  • The state of the proteins
  • Non-protein compounds (e.g., carbohydrates, minerals)
  • Final properties of the protein ingredient.

• Give examples of sources of proteins from side-streams in production processes.

  • Whey proteins: extracted from cheese production liquid side-streams.
  • Defatted soybean press cake: protein-rich, post oil extraction.

• What are the key factors affecting techno-functional properties of whey protein concentrates?

  Several factors influence techno-functional properties, including:
  

  • Processing steps during production
  • The distinct factors affecting gel hardness and viscosity
  • The composition of the final protein ingredient
  • Quality of agricultural raw materials.

• What can be inferred about the relationship between processing steps and protein properties?

  Processing steps significantly affect the properties of protein ingredients by:
  

  • Determining protein presence and state
  • Introducing variability in physicochemical properties
  • Impacting functional properties of the final product
  • Influencing the presence of non-protein compounds.

• What are potatoes and how are they used?

  • Potatoes are starchy tubers from the Solanaceae family.
  • They are a staple food globally.
  • Commonly prepared by boiling, baking, or frying.
  • Used in dishes like mashed potatoes, fries, and crisps.