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nutrition notes- proteins

nutrition notes- proteins - Tori Resnick Food Science and...

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Tori Resnick Food: Science and technology PROTEIN 2 : (lemons, peanuts, avocado, grapefruit, cheese, juice, beer, yeast, and bananas) A. Enzymes (match maker) 2 substances put together to make a new product 1. Enzymes are a type of protein 2. Can reduce the energy required for a chemical reaction 3. Are not permanently altered in the process B. Enzymes in Foods 1. Enzymes are present in living cells 2. Enzymes may become active when cells are ruptured When a fruit/vegetable is cut, enzyme and substrate become in contact 3. Enzyme activity must be controlled in food processing C. Enzymes: General Characteristics 1. Enzymes are synthesized by living cells 2. They may remain active even after cell dies 3. Many food products contain enzymes 4. Can be effected at very low concentration 5. Are very specific 6. Have optimum condition for activity 7. Can be denatured by heat, cold, pH, etc. D. Proteases (work on protein) meat tenderizers 1.papin 2. Bromelain
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E. Polygalacturonase (pectinase) 1. Converts protopectin to pectin
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