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Proteins Milk and Dairy Proteins Proteins Milk and Dairy Proteins

Proteins Milk and Dairy Proteins - PowerPoint Presentation

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Uploaded On 2020-06-23

Proteins Milk and Dairy Proteins - PPT Presentation

Most abundant molecule in cells making up 50 or more of their dry weight Every protein has a unique structure or shape Allows it to perform a specific function Enzymes are proteins that function as catalysts for many reactions in foods ID: 784119

protein cheese proteins natural cheese protein natural proteins processed www enzymes youtube watch water https amino acids structure swiss

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Presentation Transcript

Slide1

Proteins

Milk and Dairy

Slide2

Proteins

Most abundant molecule in cells making up 50% or more of their dry weight

Every protein has a unique structure, or shape

Allows it to perform a specific function

Enzymes are proteins that function as catalysts for many reactions in foods

Contains oxygen, hydrogen, carbon, nitrogen

Most also contain sulfur

May also contain: phosphorus, iron, copper, zinc

Very important nutritionally and functionally in foods

Slide3

Proteins

https://

www.youtube.com/watch?v=qBRFIMcxZNM

Polymers of amino acids (set of 20)

Some water soluble, some notSome charged, some notSequence programmed by DNA for a purpose

Alanine

Glutamic acid

Phenylalanine

Slide4

The hydrophobic groups are concealed in the protein core by spontaneous, natural folding

Water hating (hydrophobic) amino acids

Peptide chain

Protein Folding

Slide5

Proteins

Primary

sequence of amino acids

Secondary

- local folding

Tertiary - large scale foldingQuaternary - association structures

Computer model of b-

lactoglobulin, an important milk serum protein

Slide6

Lysozyme

KVFGRCELAAAMKRHGLDNYRGYSLGNWVCAAKFESNFNTQATNRNTDGSTDYGILQIN

Lysozyme reaction is hydrolysis of the beta (1-4) glycosidic bond between N-acetylglucosamine sugar (NAG) and N-acetylmuramic acid sugar (NAM).

www.lysozyme.co.uk

Slide7

Protein Denaturation

Abrupt change in protein structure on being moved from non-native conditions (heat, acid, intense mixing, solvents)

Sometimes (rarely) reversible

Enzymes no longer work

Texture may change

https://

www.youtube.com/watch?v=3IL_Df5ouUc

Image: Flickr user ClickFlashPhotos / Nicki

Varkevisser

Slide8

Enzymes

http

://

www.youtube.com/watch?v=XTUm-75-PL4

Enzymes are proteins but catalyze reactions with protein and non-protein substances

Each enzyme has a unique structure which enables it to attach to specific substrates and catalyze reactionsWhen the reaction is complete the enzyme is released an able to act as a catalyst againHow might enzymes help in food processing? How might they be a problem in food processing?

Slide9

Isoelectric Point

The pH at which a protein is electrically neutral

Does not mean there are no charged groups

It means the number of positive charges is equal to the number of negative charges

The point at which the protein molecules

precipitateMolecule that carry a like charge repel each otherRemoval of the charge allows them to interact with each other

Slide10

General composition of milk

Component

COW

GOAT

SHEEP

Water

87.3

87.6

60.7

Lactose

4.8

4.5

4.8

Fat

3.7

3.6

7.4

Protein (casein + whey)

3.4

3.5

4.5

Salts (minerals)

0.7

0.8

1.0

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Mozzarella Heaven!

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Cheese in the Sous Vide

https://

www.youtube.com/watch?v=3mSNJfl9kBE

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NATURAL VS. PROCESSED CHEESE

...know what you're buying.

Natural

vs.

Processed

Swiss

Natural cheeses

are made by the traditional methods.

Processed

cheese

is natural cheese that has been ground, mixed, and pasteurized. The heat applied during this process halts the “aging” of the cheese, extending the shelf life and stabilizing flavor changes. Emulsifiers have been added to prevent the separation of fat, producing desirable slicing and melting qualities in the final product. The processed cheese has a slightly different taste and appearance than the natural cheese. For example, natural Swiss cheese has holes in it... processed Swiss cheese doesn’t. Natural cheese is usually more expensive than processed cheese.