FOOD 2010 Chapter Notes - Chapter 6: Annatto, Caramel Color, Cochineal

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Light striking food gets: absorbed, reflected, or transmitted: reflected light = color of food. Chromophoretic compounds: constitute a structurally diverse group and possess extremely complex chemical and physical properties: colours classified based on chemical structures. 5 major groups of natural food pigment molecules: 4 plant kingdom. Lipid soluble: chlorophylls, carotenoids bright orange colour. Water-soluble: anthocyanins, betalains, 1 animal kingdom, heme protein myoglobin meat colour. Myoglobin: single peptide, globular protein: contains: globin protein part + prosthetic group heme , globin = polypeptide tertiary structure = amino acids. Attaches to heme in myoglobin and hemoglobin: heme = iron porphyrin ring complex. 5th coordination site connects fe to n atom of globin protein in myoglobin. 6th binding site can bind any atom that is able to donate a pair of electrons (ex: oxygen) Oxidation of porphyrin ring = yellow/green colour: has the ability to bind oxygen because of globin structure + heme.