LML+Protein+Ingredients

=__**LML Protein Ingredients: **__=

1. What are the effects of denaturation on protein?

· changes the secondary or tertiary structure · peptide bonds still intact · Denatured proteins have higher viscosity and lower solubility than the native form.

2. What are the different types of protein and their function?

(a) Soy protein: · consumption to the reduction of heart disease · a complete protein, containing all of the essential amino acids (b) Pea protein: · high emulsion and gel properties · dispersibility and stability to many finished products · improves product texture · gluten replacement in cookies, bread and pasta · act as an emulsion stabilizer in sauces, dressings and mayonnaise without eggs (c) Zein: <span style="font-family: 'Comic Sans MS',cursive;">· used as a nut or confection coating <span style="font-family: 'Comic Sans MS',cursive;">(d) Wheat protein <span style="font-family: 'Comic Sans MS',cursive;">· enhance the taste, texture and appearance of cereal clusters, baked products and snacks <span style="font-family: 'Comic Sans MS',cursive;">· increase protein content without altering flavor, and reduce bitterness in whole-grain applications <span style="font-family: 'Comic Sans MS',cursive;">· act as an economical replacement for dairy or egg proteins <span style="font-family: 'Comic Sans MS',cursive;">· contribute flavor and flavor enhancement