12proteinsnew - III.B.i-1 Macromolecules Very large...

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III.B.i.-1 Macromolecules Macromolecules Very large molecules molecular weights of 10 4 - 10 6 g/mol (compare to MW(glucose) = 180 g/mol) sizes of 1 - 10 nm (colloidal) size and shape of molecule important physical attributes important in foods solubility viscosity aggregation to form gels, fibers, particles
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III.B.i.-2 Types of Macromolecules Types of Macromolecules Macromolecules are generally also polymers consist of repeating subunits (also called monomers) Two major types in foods : Proteins polymers of amino acids ( 20 types ) connected by one type of peptide bond Polysaccharides polymers of glycose units ( mainly 3 types ) connected by various glycosidic bonds focus on physical chemistry
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III.B.i.-3 Food Proteins Food Proteins Easily denatured, amphiphilic, gels Random 3˚, water insoluble, amphiphilic, gels Hydrophilic, water-soluble Fibrous, helical, soluble in salt-water Hydrophobic (30%), insoluble, -S-S- bonds Fibrous, helical, gels Egg whites, foams Milk, cheese, yoghurt Milk (whey) Muscle fibers Wheat, dough Connective tissue Egg ovalbumin Caseins β -lactoglobulin, α -lactalbumin Myosin, actin Gliadins, glutenin Collagen Molecular features Food Protein
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III.B.i.-4
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