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Full-Text Articles in Life Sciences
Water-Holding Properties Of Milk Protein Products - A Review, W. Kneifel, A. Seiler
Water-Holding Properties Of Milk Protein Products - A Review, W. Kneifel, A. Seiler
Food Structure
Water-holding properties have been well recognized by food technologists among !he diversity of functional properties attributed to milk protein products. In general , water-holding is accomplished by a complexity of interactions between water and milk proteins. Besides the term water-holding, synonyms such as water retention, imbibing and hydration have been used to describe this phenomenon. This paper provides a clearer understanding of this parameter by considering some fundamentals of both the molecular structure of milk proteins and the physical in terrelationships between water and milk protein powder particles. Differences in water-holding properties of milk protein products are frequently observed and …
Three-Dimensional Molecular Modeling Of Bovine Caseins, Harold M. Farrell Jr., Eleanor M. Brown, Thomas F. Kumosinski
Three-Dimensional Molecular Modeling Of Bovine Caseins, Harold M. Farrell Jr., Eleanor M. Brown, Thomas F. Kumosinski
Food Structure
Three-dimensional (3 -D) structures derived from X-ray crystallography are important in elucidating structure- function relationships for many proteins. However, not all food proteins can be crystallized. The casei ns of bovine milk are one class of non-crysta11izable proteins (a, 1-, K-, and /3-). The complete primary and partial secondary structures of these proteins are known, but homologous proteins of known crystallographic structure cannot be found. Therefore , sequence based predictions of secondary structure were made and adjusted to conform with data from Raman and Fourier-transformed infra- red spectroscopy. With this information, 3-D structures for these caseins were built using the …
Structure And Function Of Food Products: A Review, I. Heertje
Structure And Function Of Food Products: A Review, I. Heertje
Food Structure
A proper understanding of the behavior of food products requires knowledge of its structure, i.e., the spatial arrangement of the various structural elements and their interactions. The structure can properly be studied by visual observation techniques. In products such as fat spreads, creams, dressings, cheese, bread , milk , yoghurt , whipped cream, and ice cream , different structural elements can be distinguished. A number of those elements a re discussed, viz. , water droplets, oil droplets, gas cell s, particles, fat crystals and strand s. In addition examples of interactions between structural element s are presented, viz., oil droplets/matrix, …