Introduction - Effects of heating and processing
8 important questions on Introduction - Effects of heating and processing
What are reasons to heat protein preparations?
- Product modification; e.g. increased gelling properties
What are the effects of heating on protein preparations?
- Maillard reactions (more in dry state)
- Cross-link reactions
- disulfide bridge shuffling
- formation of LAL/LAN
- Dephosphorylation (caseins)
- Denaturation (globular proteins)
- Dissocation (micellar proteins)
- Precipitation of Ca-phosphate (caseins)
What happens to globular proteins (whey proteins) when they are heated?
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What happens to micellar proteins (caseins) when they are heated?
What is the effect of heating on a casein macro-micelle?
What are 2 techniques to measure protein unfolding (whey protein)?
- Differential scanning calorimetry (DSC)
- Precipitation at pI
How does precipitation at iso-electric point work?
- A high solubility is observed for whey proteins at all pH values. At pI a small dip, but still proteins are quite soluble and have a high transmittance.
- Heating for 1 min, around pI much lower solubility. Heating longer even lower values.
- Solubility at pI can be used to quantify the amount of remaining native proteins.
What happens with proteins in spray drying?
Don't need to have denaturation during spray drying, because you make sure the water activity is lower when the temperature of the product becomes higher.
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