Protein Chemistry Notes

Salad dressing sauces etc enzymes protein molecules

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Unformatted text preview: in proteins that can be isolated to function as emulsifiers • Ex. Salad dressing, sauces, etc. Enzymes – Protein molecules that function to speed up chemical reactions without being used up in the process. • • • • • Factors affecting enzyme activity are temperature, pH, moisture Optimum temp is 30-40 C; o Below 0ºC slows down o Above 45ºC enzymes denature Optimum pH is 7-10 o Inactive at pH less than 6.2 and or above 10.8 Water serves as a medium in which the reactants can be brought together. o Dehydration of food keeps enzymes and substrates apart, reducing enzymatic activity o Enzyme activity not stopped completely in dehydrated food products. Dried fruits must be blanched before dried so the polyphenol oxidase (browning of fruits) activity is stopped. Ex. High Fructose Corn Syrup – produced by a controlled enzymatic process that changes corn starch. o Starch goes to liquid by amylase = produces dextrins o Saccharification via fungal enzymes to produce glucose syrup o Isomerization via glucose isomerase to produce 42% fructose Fat Reduction • Simplesse® (a reduced ca...
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This note was uploaded on 05/28/2013 for the course FDSC 1049 taught by Professor Bond during the Fall '09 term at LSU.

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