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201 Lecture notes Autumn 2008_Part21

201 Lecture notes Autumn 2008_Part21 - a breaks down with...

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101 a. breaks down with storage-- can visually judge 2. lysozyme : natural "antimicrobial" a. enzyme cuts or "lyses" cell wall of bacteria (kills) b. also found in saliva, tears of mammals (amount depends on species) D. Egg substitutes 1. Blend of egg whites, food color E. Special processing: Cholesterol removal by cyclodextrin treatment PLANT PROTEINS II. Why use?
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A. Economics: price comparisons 1. casein (milk) = 0.50 $ per lb. 2. whey proteins = 0.20 $ " 3. pea, bean protein = 0.10 $ " 4. soybean protein = 0.05 $ " III. Food uses A. Properties of plant proteins are identical to those from milk, egg. B. Functions = foam, adhesion, etc. C. Typical use: replacement of other protein ( filler ) 1. hot dogs, chili, soups, etc. 2. form used = " TVP " = texturized vegetable protein D. Other use = " binder " in processed meats 1. glues particles together, may also absorb fat and water IV. Sources A. Legumes ("grows in a pod") 1. soybeans a. "oilseed" - 40-50% of seed is oil b. contain 20% protein
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  • Fall '11
  • magino
  • Soybean, plant proteins, consume plant protein, vegetable protein casein, protein c. soybeans, Cook protein precipitate

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201 Lecture notes Autumn 2008_Part21 - a breaks down with...

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