Protein Thermal Stability Essay example -- Research Analysis, Isolatio

Isolation techniques for protein take the least refined forms of the protein and develop a highly concentrated product. A concentrated protein product allows utilization of operating(a) properties of proteins without fat, moisture, or carbohydrate contributing to or inhibiting the system. For example, through the use of isolation techniques, the starting concentration of soy flour or grit, 40-50% protein, can increase to more than than 90% (Petruccelli 1995). When other substituents such as starches and fats are present in a system, water absorption generally occurs within the carbohydrate instead of the protein (Wolf 1970). As a result, isolation plays a two-fold role in concentrating the selected protein as well as eliminating unneeded or undesirable constituents in a food product. soy sauce protein holds desirable, structural properties. Such properties of isolated soy protein include the formation of gels and emulsions. The proteins hydrophilic properties make it an ideal comp onent in confectionary and baked goods because of its water retaining properties and ability to maintain freshness. Additional uses in food stuffs include aeration, an adhesive in meat products, color control, and inhibition or promotion of fat absorption (Wolf 1970). These functional properties have allowed soy protein to become an emerging protein and usable food constituent. Whey, an important by-product of take out, contains almost all of the milk carbohydrate and about one-fifth of milks protein (Smithers 1996). Isolated wheys value, however, derives from its protein content. Its unique functional properties provide opportunities for a variety of applications. For example, whey proteins, because of their stability to acidic conditions, are an integral adjourn of ... ...ments DJ. 1997. Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J Food Sci 62(2)342-347. De Witt JN. 1990. Thermal stability and functionality of whey proteins. J Dairy Sc ience 73(12)3602-3612.Petruccelli S, Aon MC. 1995. Soy protein components and their interactions. J Agric Food Chem 43(7)1762-1767.Smithers GW, Ballard GW, Copeland AD, De Silva KJ, Dionysius DA, Francis GL, Goddard C, Grieve PA, Mcintosh GH, Mitchell IR, Pearce H, Regester GO. 1996. New opportunities from the isolation and utilization of whey proteins. J Dairy Sci 79(8)1454-1459. Thompson, L.D., Dinh T. 2009. FDSC 4303/5305 food chemistry research laboratory manual. Lubbock, Tx. Texas Tech University, Department of Animal and Food Science.Wolf, WJ. 1970. Soybean proteins their functional, chemical, and physical properties. J Agric Food Chem 18(6)969-976.