food proteins-gluten,soya,eggs-Week 7

gluten that’s sold in a dried state which is produced industrially from wheat flour by separation and controlled during process.

due to its ability to form elastic mass when hydrated water-holding capacity & thermosetting properties

just the endosperm of a whole grain (germ & bran removed) - results in loss of vitamins & minerals, its rich in starch and gluten proteins

its 100% nothing added or removed to the whole grain

-Bran: fibre rich outer layer-contains vitamin B -Endosperm: middle layer which contain carbohydrates & proteins -Germ: small nutrient-rich core, contains antioxidants- like vitamin B,E & healthy fats

proteinaceous material prepared as a cohesive, viscoelastic by-product derived from the isolation of starch from wheat flour

glutenin & gliadins are associated though disulphide bonds, non-covalent, hydrogen bonds & hydrophobic interactions Gliadin- act as filters & strengthen the structure, doesnt let air out(good for baking) Glutenin- net like structure

dry gluten must contain a min of 80% protein moisture: <10% Ash(minerals): <2% Fat: < 2% Fibre: <1.5% essential amino acid- lysine is the only one

*solubility and water holding capacity *Viscoelasticity *Flavour *Thermosetting

-gluten is INSOLUBLE in water due to its bonding -when mixed with water- gluten proteins rehydrate & form cohesive viscoelastic mass -this water absorption capacity improves product yield, softness & shelf life

-in a WET state, the proteins form a cohesive, elastic matrix that can stretch & expand but maintaining strength -this permits GAS RETENTION & CONTROLLED EXPANSION

blending of wheat gluten with other food proteins result in improved flavour but wheat gluten can suffer off -flavours, like rancidity

permanent hardening providing structural rigidity & bite characteristics

1) increase of water solubility for emulsification & foam stabilization: this is done by- a)Deamidation with either acid or alkali treatment, b)Enzymatic hydrolysis of peptide bonds 2) Modification by physical treatments, this is done by: a)Texturization by extrusion: produces a fibrous structure to stimulate meat fibres , b)High pressure: changes gluten to more liquid like

-flour fortification & bakery products: increases protein content -Breakfast cereals:(e.g cereal ‘special K’ uses heat-dried gluten) -Pasta & noodles: adding gluten reduces cooking loss & stickiness -Processed meat, poultry & fish products -Texturized vegetarian foods(e.g as meat replacement or synthetic cheese)

inflammation of the small intestine due to immune response responding incorrectly

1) main treatment is strict diet- avoiding all products containing gluten 2) use oral enzyme supplements to speed up gastrointestinal breakdown of gluten 3) reduce gliadin immunoreactivity

β-conglycinin and glycinin

Flour: main application in bakery but also to produce alternatives to animal proteins concentrate: Bakery and dairy/meat products isolate: any product to replace/reinforce- fat, fibre and sugar removed

1) High water holding capacity: uses-meat & bakery products 2) Gelation(pasty gels): Use- meat, bakery products, soups, ketchup, sauces 3) Emulsification(Fat binding): uses- meat, bakery products, confectionary 4) Texturization: uses-meat extenders & replacers

-water absorption -texture & tenderizing

-texture modifier for ground meat products -protein enrichment for foods

• retention of moisture during reconstitution • improving the appearance

lysozyme: 4%- foaming Ovoalbumin: 54%- gelation