Protein Functionality

FDSC400
Goals
Hydrodynamic-Aggregation
Viscosity, Elasticity, Viscoelasticity
Solubility, Water holding capacity
Hydrophobic- Surface Active
Emulsion and foam stabilization
Flavor binding
Concentration
Dilute
S
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Hydrodynamic Functionality
Viscosity
A property of LIQUIDS
Viscosity is the resistance to flow. The amount of
energy you need to expend to get a given flow
rate.
Stress (force per unit area) is proportional to rate
of strain (i.e., flow rate)
Particles of any type in a fluid will increase its
viscosity
Large, well hydrated polymers contribute most to
viscosity

Elasticity
A property of SOLIDS
Elasticity is the force to achieve a given
percentage change in length
Stress (force per unit area) is proportional to strain
(fractional deformation)
An elastic material must have some solid-like
network throughout the structure
The more load bearing structures the more elastic
The more inter-structure links the more elastic
Viscoelasticity
Many materials simultaneously show solid
and liquid like properties
If they are stretched they will partly and
slowly return to their original shape
Elastic solids would completely recover
Viscous liquids would retain their shape

Dough
stretched
Dough
released
Time
+SO
3
2-

Creep
Mechanisms of Link formation
Hydrophobic (following denaturation or
hydrolysis)
Thiol-disulfide interchange
Enzymic crosslinking

Also consider repulsive effects (charge)

Water Binding
Gel contains pores
Water can flow out of
the pores
If the gel contracts it
may expel liquid
SYNERESIS
Due to closer
association of protein
with protein
pH
1 2 3 4 5 6 7 8
S
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b
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/
%
0
20
40
60
80
100
Solubility
Hydrophobic/Surface Functionality
Emulsion stabilization
Foam destabilization
Flavor binding
Whey vs. Casein
Dense, ordered
globular proteins





2D Gel
Loose, disordered,
flexible chains





Loop-train-tail model
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electrostatic
(a magnification of the lamella between two
touching bubbles or two emulsion droplets)
steric
Emulsion Stabilization
Proteins adsorbed to
surfaces can stabilize
emulsions and foams by
various mechanisms
Proteins are often
denatured on binding


Food Enzymes
Biological catalysts
Proteins (can be
denatured)
Specific (can be
inhibited)
DG
reaction
Substrate
Product
intermediate
Enzyme
stabilized
intermediate
Polyphenol oxidase
Founds in plans, animals and some
microorganisms, requires Cu
2+
, O
2

OH
CH
3
OH
CH
3
OH
OH
OH
O
O
[O]
[O]
M
E
L
A
N
I
N
S

phenol
diphenol
diphenol
catechol
Lipoxygenase
Catalyzes peroxidation of fatty acids
Abstracts an H
.
, allows reaction with O
2
,
free radicals produced
Leads to rancidity and flavor
Co-oxidations
Bleaching flour
Thiols
Vitamins
Amylase
Starch Dextrins Glucose
a-amylase
(endo-splitting)
glucoamylase
Highly viscous
suspension of
polymerized
corn starch
105C
Fructose
Glucose
isomerase