Nutritional, and Physical Properties

Biopolymers are found in specific parts of the grain (Fig. 1.1) (Prego et ah, 1998). For instance, starch grains (Fig. 1.2) occupy the cells of the perisperm, while lipid bodies, protein bodies with globoid crystals of phytin, and proplastids with deposits of phytoferritin are the storage components of the endosperm and embryo tissues (Ando et ah, 2002  

FIGURE 1.1 Medial longitudinal section of quinoa seed showing the pericarp (PE), seed coat (SC), hypocotyl-radical axis (H), cotelydons (C), endosperm (EN) (in the micropylar region only), radicle (R), funicle (F), shoot appendix (SA) and perisperm (P). Bar = 500 im. (Prego et ai, 1998. Reproduced with author s permission). 

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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 proteins of milk are of great importance in human nutrition and influence the behavior and properties of the dairy products containing them. They have been studied more extensively than any other proteins except possibly those of blood. Since milk contains a number of different proteins, they must be fractionated and the proteins of interest isolated before definitive work can be done on their composition, structure, and chemical and physical properties. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

Hawke, J.C., Taylor, M.W. 1995. Influence of nutritional factors on the yield, composition and physical properties of milk fat. In, Advanced Dairy Chemistry. 2 Lipids. 2nd edn (P.F. Fox, ed.), pp. 37-88, Chapman and Hall, London. 

Lipases may be used to lipolyse milk fat to produce dairy flavor enhancers or for interesterification of milk fat systems to produce milk fat with improved nutritional or physical properties. Lipases may be used with or without an organic solvent in the system (de Greyt and Huyghebaert, 1995 Rousseau and Marangoni, 2002). 

Conjugated linoleic acid (CLA) may have a role in improving the nutritional and health properties of milk fat (Wahle et al., 2004 see Chapter 3). A range of lipases was compared for their efficacy of catalysing the incorporation of CLA into milk fat in solvent-free systems (Garcia et al., 2000). It was concluded that it was technically feasible to incorporate CLA into milk fat with the use of immobilised Candida antarctica lipase. However, the nutritional benefits and physical properties of the CLA-enriched milk fat need to be investigated prior to consideration of this technology for industrial application. 

Friedman, M. (1977). Effects of lysine modification on chemical, physical, nutritive, and functional properties of proteins. In "Food Proteins", J. R. Whitaker and S. R. Tannenbaum, Eds., Avi, Westport, Connecticut, pp. 446-483. 

The mixing of oils and fats to produce blends with improved nutritional or physical properties has a long history. This method continues to find favor and is illustrated... 

Commonly, the fatty acids in food lipids are exposed to heat during oil processing and food manufacture. Once peroxides are formed, they can decompose and generate free radicals, and the rate of peroxide decomposition increases with temperature. Such reactions are of extreme importance to both consumers and processors, because of their flavor significance, and under frying conditions they can affect the physical, nutritional, and toxological properties of the fried food. 

Table 1.1 Methods of changing fatty acid composition and physical, nutritional and chemical properties thereby...

PHAs have rapidly gained interest both in research and industry due to their structural versatility and characteristics such as biodegradability, insolubility in water, nontoxicity, biocompatibility, piezoelectric property, thermoplasticity and or elastomeric properties, which make them favourable to be used in the packaging industry, medicine, pharmacy, agriculture, food industry and in the paint industry. The chemical and physical properties of the polymer are dependent on the monomeric composition which is determined by the producing microorganism and their nutrition. So far scl-PHAs are being studied extensively due to their easier... 

Fats and oils are important food constituents. Their nutritional, chemical, and physical properties are influenced by the position of fatty adds, their chain length, and the degree of unsaturation. Usually, lipases are used to obtain modified fats with nutritionally improved properties and they provide high value fats such as cocoa butter that contains palmitic and stearic acids. Commercial lipases are mainly employed in the dairy industry for flavor enhancement in cheese (Mase et al., 2010 Omar et al., 1986), the acceleration of cheese ripening (Fox et al., 1996 Kheadr et al., 2002), the manufacture of cheeselike products, and the Upolysis of butterfat and cream (Purko et al., 1952 Seitz, 1974). Lipases release short-chain fatty acids that develop a tangy flavor and medium chain fatty acids that give a soapy taste to the end product (Sharma et al., 2011). 

Shi J., Le Maguer M. Lycopene in tomatoes chemical and physical properties affected by food processing. Critical Reviews in Food Science and Nutrition, 40 1-42 (2000). 

Chemical Composition and Other Characteristics Fatty Acid Composition Chemical and Physical Properties Nutritive Values Essential Fatty Acids Polyunsaturated vs. Saturated Fats Medium-Chain Triglycerides (MCT Oil)... 

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