Structuring of biopolymer products - Processing of dense biopolymer systems - Extrusion

3 important questions on Structuring of biopolymer products - Processing of dense biopolymer systems - Extrusion

How does the concentration of cysteine residues have an effect on the solubility?

Wheat flour contains a high concentration of cysteine residues and can therefore create disulphide bridges easily, leading to a large effect on solubility (lower).
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What can deamidation lead to?

Browning reactions, and therefore contribute to product texture and colour.
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Which enzyme can reduce the solubility of soy protein?

When the extruder exceeds 107 C, the enzyme lipoxygenase could be inactivated in soy beans. This coincides with a decrease in soy protein solubility, suggesting denaturation of the protein.
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