
Enzymes in Food Protein Modification

Flashcard
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Biology
•
University
•
Easy
FRAGRANCE -
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20 questions
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1.
FLASHCARD QUESTION
Front
What is the title of Lecture 13?
Back
Enzymes in Food Protein Modification
2.
FLASHCARD QUESTION
Front
What are the main topics covered in the outline of Lecture 13?
Back
Introduction, Modification of Proteins, Enzymes for Protein Modification, Enzymic Applications in Food Protein Modification
3.
FLASHCARD QUESTION
Front
What are the structural and functional roles of food proteins?
Back
They play structural and functional roles in food systems and are affected by physical, chemical, and nutritional changes during processing.
4.
FLASHCARD QUESTION
Front
What are the benefits of modifying food proteins?
Back
Modification improves texture, solubility, and nutritional value.
5.
FLASHCARD QUESTION
Front
How do enzymes enhance protein properties in food applications?
Back
Enzymes are more specific and efficient than chemical modification and are used to alter texture, digestibility, and functional behavior of proteins.
6.
FLASHCARD QUESTION
Front
What are the reasons for modifying food proteins?
Back
To improve functional properties (foaming, emulsification, solubility, gelation), enhance nutritional quality, modify allergenicity, and improve flavor & texture.
7.
FLASHCARD QUESTION
Front
What are the differences between chemical and enzymatic modification?
Back
Chemical modification involves harsh reaction conditions and is non-specific, while enzymatic modification occurs under mild, food-safe conditions and is highly specific.
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