FSN 125 Lecture Notes - Lecture 5: Cheese Ripening, Lactalbumin, Gliadin
9 Nov 2017
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Protein destruction creates cool food textures a protein strategy. Proteins made up of amino acids (building blocks) Some are neutral charged, some positively, some negatively. Primary structure sequence of a chain of amino acids. Secondary structure folding of amino acids caused by hydrogen bonding. Tertiary structure 3d folding pattern due to side chain interactions. Quaternary structure consists of more than one amino acid chain. Denaturation ------------------ : vinegar & milk, fried egg. Before the industrial revolution, the english knew dairy protein chemistry: curds casein, whey whey proteins. Change structure at different ph: coagulation (ph 4. 6) An aggregation of particles in a colloid. An oriented molecular aggregate, often in a spherical or rode shape. Made of 10 to 100 surface active molecules. Acid depending on acid source and method this produces cottage cheese and caseinates (industrial adhesives not considered a dairy product)
