201 Lecture notes Autumn 2008_Part18

201 Lecture notes Autumn 2008_Part18 - V. Combinations A....

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86 V. Combinations A. Preservation methods are many times combined to ensure safety and quality 1. Canned vegetables: blanched retorted tough package 2. Orange juice: pasteurized concentrated frozen 3. Bread: fermented baked (dehydrated, pasteurized) chemical additives =========================================================== FOOD PROTEINS
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87 I. Structure A. Polymers of amino acids 1. 22 known amino acids 2. 9 are "essential"- cannot make in body 3. Suppose letters A, B, C etc. through X represent the amino acids 4. A protein would look like this: B--C--G--H--A--P--W--I--K--A--Q-- etc. a. each letter represents an amino acid b. for each amino acid position there are 22 possibilities 5. Most proteins contain between 50 and 1000 amino acids-- very complex, large molecules, most are unique in their sequence of amino acids II. Functions in food A. Because of complex structure, proteins are capable of performing many roles in foods "multi-functional"
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88 B. Gelation -- ability to form gels
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201 Lecture notes Autumn 2008_Part18 - V. Combinations A....

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