Proteins - Browning Maillard Reaction (Sugar + protein...

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Function of proteins in foods Form gels (jello, gelatin) Denaturation/coagulation (both reversible) Foam formation, cheese production Buffering Amphoteric nature (donate/accept protons, acts like acid/base)
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Unformatted text preview: Browning Maillard Reaction (Sugar + protein (nitrogen) = browning) Enzymatic (enzyme acts on phenolic compound + O2) Proteins: Enzymes Milk to curd in cheese production Tenderizing meat Improve flour & dough quality...
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This note was uploaded on 01/05/2011 for the course NTR 307 taught by Professor Staskel during the Spring '10 term at University of Texas at Austin.

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