FOOD 2010 Chapter Notes -Amylopectin, Viscoelasticity, Peptide

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

Document Summary

Functional properties: physical and chemical properties of food molecules that affect their behaviour in foods during formulation, processing, storage include sensory and mechanical properties of foods: determined by functional groups of food molecules. Water serves as fat replacer and zero-calorie ingredient component of gels and emulsions, act as a medium for heat transfer, functions as plasticizer, accounts for food moisture, reactant or product in chemical reactions (condensation and hydrolysis) Hydration: process by which water molecules surround and interact with solutes by acting as a solvent. Micelles: clusters of molecules in which the hydrophobic groups are directed away from water while the polar (charged) groups exposed on the external surface. Non-covalent interactions: interactions among water molecules and between water and food molecules. Moisture: amount of water present in a food water in foods called free water. Bound water/ structural water exists in tight chemically bound situation. P0 = vapor pressure of pure water at the same temperature.