FOOD 2010 Chapter Notes - Chapter 3: Impaired Glucose Tolerance, Collagen, Chondroitin Sulfate

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

Document Summary

Amphophilic because of polar (hydrophilic) and nonpolar (hydrophobic) side chains in one. Forms interfacial films similar to small molecular synthetic emulsifiers. Fundamental food component, both functionally and nutritionally. Role of protein colour is not clear-cut. In most instances, it may play a role through its interaction or as part of a complex molecule. One of biggest roles is through the maillard reaction, a browning reaction between an amino group and a reducing group of a carbohydrate. Most common maillard reaction is between proteins and sugars in baked products and a number of other foods. Selected colour pigments, such as chlorophyll, are bound in the chloroplasts in a protein-lipid molecule. Custards are protein gels where the gel strength is influenced by the ovalalbumin denaturation. Texture of yogurt is influenced by the gelation of casein. Proteins and the amino acids may add flavour. May contribute to bitterness, sweetness, and other flavours. Include fats and oils from plants and animals.