Variation in protein ingredients - Sources of variation in protein ingredients
7 important questions on Variation in protein ingredients - Sources of variation in protein ingredients
By what is the protein composition (which types of protein) of the protein ingredient influenced?
What are possible sources of variation in final functional properties of protein ingredients?
- Source: Plant/animal
- Isolation: Purity/composition
- Modification: Maillard/hydrolysis
- Heating/processing: Unfolding/Aggregation
- Powder properties: Particle size/wettability/colour/dispersability/solubility
- Molecular properties: Solubility (pH/I), heat stability
What kind of difference(s) in proteins does the isolation give?
- Protein content: ratio between the amount of protein and all other compounds
- Protein composition
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What kind of difference(s) in proteins does the modification give?
What kind of difference(s) in proteins does the heating give?
What kind of difference(s) in proteins do the powder properties give?
By what kind of variation is the structure/state of a protein influenced?
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