Proteins sensory properties

Others (such as flavors, other food products added in small quantities, e.g., plant proteins added to meat products, enzymatic products which modify physicochemical and sensory properties of foodstuffs)... 

Tortillas prepared from mixtures of com with wheat, broadbean, rice, chickpea, and/or potato were studied. These mixes resulted in tortillas of very similar mechanical and sensory properties as those prepared from corn alone. However, the contents of protein and available lysine were in many cases higher (see Table XIII). Such mixtures provide an efficient way to improve the quantity and quality of protein in tortillas. 

On the other hand, it has also been found that polysaccharides present in wines interfere with the self-aggregation of proanthocyanidins (Riou et al. 2002). The change in the proanthocyanidin colloidal state in wines could also affect their ability to complex with salivary proteins and thereby their sensory properties. 

Food flavor is a very important parameter influencing perceived quality. The volatile compounds contributing to the aroma of foods possess different chemical characteristics, such as boiling points and solubilities and the sensory properties of food cannot be understood only from the knowledge of aroma composition. This can be explained by interactions between flavor compounds and major constituents in food such as fat, proteins and carbohydrates (1). A number of different interactions has been proposed to explain the association of flavor compound with other food components. This includes reversible Van der Waals interactions and hydrogen bonds, hydrophobic interactions. The understanding of interactions of flavor with food is becoming important for the formulation of new foods or to... 

Several treatment agents of wine yeast cell walls, sodium caseinate, gelatin, bentonite were evaluated for their potential to bind with aroma compounds. The loss of sensory properties of wine, especially flavor modification, is partly caused by protein stabilization treatments with fining agents or ultrafiltration processing of wine (IS 14). Yeast cell walls are used in sluggish or stuck wine fermentation the effect on fermentation has been explained by the adsorption of toxic fatty acids present in the growth medium (15). Therefore yeast walls are also assumed to bind aroma compounds. 

The protein efficiency ratio (PER) of sesame seed protein is 1.86 (35). The PER value can be raised to 2.9 when sesame seed protein is supplemented with lysine (36). El-Adawy (37) added sesame products including sesame meal, sesame protein isolate, and protein concentrate to red wheat flour to produce flour blends. It was found that water absorption, development time, and dough weakening were increased as the protein level increased in all blends however, dough stability decreased. Sesame products could be added to wheat flour up to 16% protein without any detrimental effect on bread sensory properties. The addition of sesame products to red wheat flour increased the contents of protein, minerals, and total essential amino acids the in vitro protein digestibility also increased significantly. 

As seen in Tables 16.2.5, 16.2.6, and 16.2.7, many compounds in tobacco smoke are generated from the small molecules. However, polymeric material plays an important role in smoke composition. Carbohydrates, including amidated pectins, Maillard polymers, and proteins, all generate smoke components with important roles in smoke sensorial properties. 

Some aldehydes are the same (see Fig. 5.13), but a significant number reacts chemically with amino groups in the protein molecules (Fig. 5.16) [1,6,11,16,33,46]. This binding is irreversible due to subsequent reactions, and the part of the aldehyde which has reacted chemically is lost as far as sensory properties are concerned. In this way, for instance, hexanal reacts easily with amino groups of the arginine residues in soy protein and in casein ]11]. 

A number of other proteins contribute to the formation and stability of foam in sparkling wines. Peptides exhibit surfactant and sensory properties that can influence the organoleptic characteristics of product. 

A proteinase-catalyzed reaction including splitting and synthesis of peptide bonds is a process also suitable for covalent amino acid incorporation into peptide chains. This type of enzymatic modification reaction of food proteins is useful for different purposes alteration of sensory properties, solubility, nutritional quality, functional properties, antifreeze character, and different biological activities. Recently, special proteinase-catalyzed reactions have been elaborated by which proteins can be modified with particular respect to their primary structure and conformation. 

A Tokyo group [46] was the first to propose a combined process of enzymatic protein hydrolysis and resynthesis for producing a product with improved sensory properties and modified amino acid composition. An enzymatic reaction was used also for the removal of bound impurities [108,109], for debittering of hydrolysates [47,110], and for decolorization of proteins of particular origin [111]. 

O Callaghan, D. M. (1994). Physicochemical, functional and sensory properties of milk protein hydrolyzates. Ph.D. Thesis, National University of Ireland, Cork. 

The main importance of lipids is their influence on sensory properties. They affect the texture (Chapter 4) and increase the viscosity of the morsel after mixing with saliva high viscosity is appreciated by most consumers. Their interaction products with amino acids, proteins, and sugars (see Chapter 17) have favorable effects on the color of food surfaces. Coating foods with a layer of oil produces glossy aspect and improves the appearance of the food product. 

Proteins affect several sensory properties such as appearance, color, texture, and flavor. Although most proteins have little flavor, they influence perceived flavor because they may contain bound off-flavors modify flavor by selective binding produce off-flavors or act as precursors of flavors through the Strecker degradation of amino acids [79]. 

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