Proteins coffee

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

Confections and snack foods Chocolate Caramels Coatings Instant foods Cocoa powders Instant drinks Instant cocoa Instant coffee Protein drinks Dietetic drinks Coffee whiteners Milk replacers Cake mixes Puddings Instant toppings Commercial bakery items Breads... 

To identify the amino acids in die protein, which are involved in radical formation, in a first experiment, we analyzed the amino acid composition in the coffee proteins before and after roasting of the coffee beans. The most drastic loss was observed for the amino acids lysine, arginine, cysteine emd histidine, the amounts of which are summarized in Table I. On the basis of these results, it was assumed that the degradation of one of diese amino acids is somehow involved in radical formation. 

Amino acid Amino acids in coffee proteins [mol %] ... 

Protein is subjected to extensive changes when heated in the presence of carbohydrates. There is a shift of the amino acid composition of coffee protein acid hydrolysates before and after bean roasting (Table 21.4). The total amino acid content of the hydrolysate drops by about 30% because of considerable degradation. 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Proteins. Proteias are especially significant ia imitation dairy foods with respect to nutritional and physical properties of the product (5). The relative significance of the nutritional quaUty of the proteia depends upon product type and the extent to which the product contributes to the total proteia iatake of a given population. Thus, proteia quaUty is extremely important ia imitation milk, significant ia imitation cheese, and less significant ia coffee whiteners and whipped toppiags. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Table 14. Effect of Protein and Emulsifier on Coffee Whitener Stability ...

Examples include protein, starch, sugar, fmit juice, oil, flavor, color, coffee, and tea. These are all found in the cells of plant matter, ie, seeds, fmits, etc. 

In addition to their nutrient value, casein proteins have many other uses. They are good emulsifiers, helping fats to stay suspended in water-based products such as milkshakes, coffee creamers, and ice creams. They are used as binders in processed meats (lunch meats, sausages, etc.). 

VELEZ A J, GARCIA L A, DE Rozo M p (1985) In vitro interaction of polyphenols of coffee pulp and some proteins. rc/i Latinoam Nutr. 35 297-305. 

Amaranthus Palmeri S. Wats., Palmer amaranth, is a coarse, weedy, drought-resistant, dioecious member of the Amaranthaceae and is related to A. retroflexus L., redroot pigweed, and the ornamentals k. tricolor L., sumner poinsettia, and /. caudatus L., love-lies-bleeding. Palmer amaranth was used by natives of the North American desert as a protein source and cereal to supplement maize and beans. Another member of the same family, A. spinosus L., spiny amaranth, has been reported to exhibit allelopathic activity toward coffee... 

The principal sources of aliphatic compounds in roasted coffee are fragmented carbohydrates and proteins. 

Sulfur compounds such as furfuryl mercaptans have a rotten odor but in small amounts are coffee-like.15 Furfuryl mercaptan itself has an odor threshold of 0.005 ppb in water but at 10 ppb in water it imparts a distinctly stale odor.19 The particular precursors of furfuryl mercaptan seem to be the coffee cell wall material which contains both arabinogalactan as a pentose sugar source and protein such as glutathione.84 Other sulfur compounds such as kahweofuran and methyldithiofurans impart a meaty odor if their concentrations are high enough.19... 

Some particular proteins, recognizable thus far by little more than their biological effect, have been documented. An allergen in the green coffee bean of between 18,000 and 40,000 da is probably a heterogeneous glycoprotein it can be precipitated out at pH 4.0 to 4.5.92 93... 

An acid phosphatase and a trypsin inhibitor94 also are presumed to form part of the protein complement in green coffee. 

A list of protein amino acids and enzyme systems found in coffee is given in Table 13.3... 

Berndt, W., Meier-Cabell, E., Properties of some proteins as well as acid phosphatase from green coffee, Coll, Int, Chlm, Cafes, 7, 225, 1975. (CA85 155547n)... 

Armstrong, B., Garrod, A., Doll, R., A retrospective study of renal cancer with special reference to coffee and animal protein consumption, BrJ Cancer 33, 127, 1976. 

Coenzyme A (CoA), 20 249—250. See also Ace to acetyl- Co A in citric acid cycle, 6 633 Coenzyme Q10, 17 673 Coercivity, ofM-type ferrites, 11 70 Coextruded food packaging, 18 44, 45 Coextrusion techniques, for gelatin capsule preparation, 11 549 Cofactors, 10 253 11 4 folic acid, 25 801-802 for enzymes, 3 672-673 protein, 20 828-829 vitamin B12, 25 804 vitamins as, 25 781 Coffea arabica, 7 250 Cojfea Canephora, 7 250 Coffea liberica, 7 250 Coffee, 2 108 6 366 7 250-271 biotechnology, 7 265-267 decaffeinated, 7 263 economic aspects, 7 263-264 estimated maximum oxygen tolerance, 3 381t... 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

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