Question

Explain different physico-chernical properties of proteins and their food applications.

 

06 Nov 2017
Answer :
Word Count : 775

The general properties of proteins are similar to those of the amino acids:

Physical Properties of Proteins

Proteins are colorless and tasteless.

They are homogeneous and crystalline.

Proteins vary in shape, they may be simple crystalloid structure to long fibrilar structures.

Protein structures are of two distinct patterns - Globular proteins and fibrilar proteins.

Globular proteins are spherical in shape and occur in plants. Fibrilar proteins are thread-like, they occur generally in animals.

In general proteins have large molecular weights ranging between 5 X 103 and 1 X 106.

Due to the huge size, proteins exhibit many colloidal properties.

The diffusion rates of proteins are extremely slow.

Proteins exhibit Tyndall effect.

Proteins tend to change their properties like denaturation. Many a times the process of denaturation is followed by coagulation.

Denaturation may be a result of either physical or chemical agents. The physical agents include, shaking, freezing, heating etc. Chemical agents are like X-rays, radioactive and ultrasonic radiations.

Proteins like the amino acids

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