12proteinsnew

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

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
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
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
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
Background image of page 2
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
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 12

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

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online