These are flashcards an notes made by students on topics like 'crosslinking', 'emulsification' and 'non-crosslinked', originating from:

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- Wageningen University
ISBN-13 9990002019708
665 Flashcards & Notes
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Study Cards on crosslinking, emulsification, non-crosslinked

Which enzymes is used for crosslinking proteins?
Transglutaminase
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A sodium casein and palm fat mixture is made.

(A) simultaneous crosslinking of proteins and emulsification of fat
(B) crosslinking of protein before addition of fat

What are the structures resulting of these different processes?
(A) homogeneous microstructure with dispersed fat droplets in a continuous protein matrix
(B) bi-dispersed structure with both fat and protein (granules) as dispersed phase
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A sodium casein and palm fat mixture is made.

(A) simultaneous crosslinking of proteins and emulsification of fat
(B) crosslinking of protein before addition of fat

How do these structures act with stress applied?
(A) more resistant to stress than non-crosslinked mixture
(B) equally resistant to stress (so low) as non-crosslinked mixture, more brittle-like behaviour
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