Food Material Characteristic: Foaming Properties of a Protein

1007 Words3 Pages

FOOD MATERIAL CHACTERISTIC PAPER

Flavor

Hydrophobic part of protein interact with lipid. The interaction can be strong and it is difficult for lipid to be removed from protein. When lipid has a flavor or if it reacts to produce flavor, the protein might be considered to contributed to the flavor of the prooduct. Most of the flavor compound are volatile and lipid soluble. Protein degradation also contribute to the flavor of the product. It is usually has a negative effect for the product and result in a bitter taste. Further degradation may lead to the formation of unpleasant odors. The interaction between protein and amino acid with fatty acid will produce pleasant odors compound.

Water binding

Water binding refers to the ability of the protein to absorb or bind water molecules to the protein. Water binding properties are important functional characteristics in dairy industries. Highly soluble proteins are less effective at water binding than less soluble proteins. Therefore, milk protein products that are highly soluble are less effective as water-binders. However, milk is a more effective water-binder when exposed to heat. Casein and caseinates have effective water-binding characteristics. The water-binding ability of milk produced from a blending process is dependent on the solubility of its constituent parts and the production process.

Gelation

Cow’s milk is composed of carbohydrates and two main dairy proteins: casein and whey. When milk is coagulated, it automatically divides out the proteins into semi-solid lumps and a liquid portion. Casein is found in the lumps, or curds, whereas the whey protein is found in the liquid portion.

As soon as the cocoa powder is mixed with milk, the casein is immediately adsorbed...

... middle of paper ...

...apidly the foam in the entire area. It must have enough viscosity. Foaming properties of a protein refer to its ability to form a thin tenacious film at gas liquid interface so that large quantities of gas bubbles can be incorporated and stabilized

Reference:

http://books.google.co.id/books?id=7kkVK3omTCAC&pg=PA406&lpg=PA406&dq=the+function+of+casein+in+chocolate+milk&source=bl&ots=84sEkqLKM6&sig=Eix_a_Snf7KBw5bAphIBUW_K_40&hl=en&sa=X&ei=8Eo9U6jGOISLrQfqpYGIBA&redir_esc=y#v=onepage&q=the%20function%20of%20casein%20in%20chocolate%20milk&f=false

http://books.google.co.id/books?id=1fsMgn4kk44C&pg=SL4-PA17&lpg=SL4-PA17&dq=water+binding+in+milk&source=bl&ots=JyZXJdb4FR&sig=FsnFpr1suI65QQzaB621RJH86Ak&hl=en&sa=X&ei=FlZGU-mKBIKKrgeKmICIBQ&ved=0CDcQ6AEwAw#v=onepage&q=water%20binding%20in%20milk&f=fals

http://class.fst.ohio-state.edu/FST822/lecturesab/Funct.htm

Open Document