Podcast
Questions and Answers
What is the concentration of hydrogen ions referred to as?
What is the concentration of hydrogen ions referred to as?
pH
Which protein structure is NOT disrupted by denaturation?
Which protein structure is NOT disrupted by denaturation?
Primary
What is required for enzymatic browning to occur?
What is required for enzymatic browning to occur?
Oxygen
What is the net charge of a protein at the isoelectric point?
What is the net charge of a protein at the isoelectric point?
What term describes the amount of air or gas incorporated by a protein?
What term describes the amount of air or gas incorporated by a protein?
What is the top commodity in food and beverage manufacturing in Arkansas?
What is the top commodity in food and beverage manufacturing in Arkansas?
What word means water-loving?
What word means water-loving?
What process is the conversion of ice to steam called?
What process is the conversion of ice to steam called?
What type of water is easily removed from food?
What type of water is easily removed from food?
What is an example of a reducing sugar?
What is an example of a reducing sugar?
What two things are needed for caramelization to occur?
What two things are needed for caramelization to occur?
What kind of carbohydrates have a cooling sensation?
What kind of carbohydrates have a cooling sensation?
Saturated fatty acids are most present in what food?
Saturated fatty acids are most present in what food?
Polyunsaturated fatty acids are most present in what food?
Polyunsaturated fatty acids are most present in what food?
What is an example of a disaccharide?
What is an example of a disaccharide?
Which polymer of starch is linear?
Which polymer of starch is linear?
What bond links monosaccharides together in a polysaccharide?
What bond links monosaccharides together in a polysaccharide?
What protein is present in turkey and is known to make you drowsy?
What protein is present in turkey and is known to make you drowsy?
What bond connects two amino acids?
What bond connects two amino acids?
What is a fat-soluble pigment present in grass that can cause yellowing of fat on grass-fed beef?
What is a fat-soluble pigment present in grass that can cause yellowing of fat on grass-fed beef?
Name the compound present in the diet of salmon that leads to its pink color.
Name the compound present in the diet of salmon that leads to its pink color.
Name fatty acids that are required in the diet because they cannot be synthesized by the body, often unsaturated.
Name fatty acids that are required in the diet because they cannot be synthesized by the body, often unsaturated.
What kind of fatty acids have no double bonds?
What kind of fatty acids have no double bonds?
What are the fat-soluble vitamins?
What are the fat-soluble vitamins?
What is a fat-soluble pigment called?
What is a fat-soluble pigment called?
What type of cholesterol is labeled as bad cholesterol?
What type of cholesterol is labeled as bad cholesterol?
What is the measure of how readily available water is in a substance called?
What is the measure of how readily available water is in a substance called?
What are the three types of water?
What are the three types of water?
What term means 'water loving'?
What term means 'water loving'?
What term describes something that is both 'water fearing' and 'water loving'?
What term describes something that is both 'water fearing' and 'water loving'?
Which type of starch structure is linear and soluble?
Which type of starch structure is linear and soluble?
Which type of starch structure is highly branched and insoluble?
Which type of starch structure is highly branched and insoluble?
What happens when starch granules absorb water and swell, creating a viscous solution?
What happens when starch granules absorb water and swell, creating a viscous solution?
What is the subsequent realignment of starch molecules while the solution cools, becoming crystalline and causing the gel to firm up called?
What is the subsequent realignment of starch molecules while the solution cools, becoming crystalline and causing the gel to firm up called?
What is the release of liquid from a gel, resulting in a watery separation on the surface called?
What is the release of liquid from a gel, resulting in a watery separation on the surface called?
What is the chemical browning reaction when sugar is heated where a characteristic color and flavor develop?
What is the chemical browning reaction when sugar is heated where a characteristic color and flavor develop?
What is the reaction that occurs when sugar or starch and a protein are present in food and dry heat is applied, producing a golden-brown color?
What is the reaction that occurs when sugar or starch and a protein are present in food and dry heat is applied, producing a golden-brown color?
What is the chemical process that occurs when the oxygen in the air comes into contact with the flesh of cut fruit or vegetables called?
What is the chemical process that occurs when the oxygen in the air comes into contact with the flesh of cut fruit or vegetables called?
Is fiber digestible by the human body?
Is fiber digestible by the human body?
Is starch broken down and absorbed as energy?
Is starch broken down and absorbed as energy?
What are the main components of an amino acid?
What are the main components of an amino acid?
Name the protein structures connecting amino acids.
Name the protein structures connecting amino acids.
Which protein structure refers to a linear sequence connected by peptide bonds?
Which protein structure refers to a linear sequence connected by peptide bonds?
Which protein structure refers to local folding patterns like alpha helices and beta sheets?
Which protein structure refers to local folding patterns like alpha helices and beta sheets?
Which protein structure refers to the 3-D shape of the structure's side chains, hydrogen bonds, ionic bonds, and disulfide bridges, and hydrophobic interactions?
Which protein structure refers to the 3-D shape of the structure's side chains, hydrogen bonds, ionic bonds, and disulfide bridges, and hydrophobic interactions?
Which protein structure refers to the assembly of multiple polypeptides to form a functional protein?
Which protein structure refers to the assembly of multiple polypeptides to form a functional protein?
What is the pH at which a molecule has a zero net charge called?
What is the pH at which a molecule has a zero net charge called?
What structures are affected in protein denaturation, and what are two methods of denaturation?
What structures are affected in protein denaturation, and what are two methods of denaturation?
Flashcards
What is pH?
What is pH?
Measure of hydrogen ion concentration.
Denaturation-resistant protein structure?
Denaturation-resistant protein structure?
The primary structure (amino acid sequence).
Requirement for enzymatic browning?
Requirement for enzymatic browning?
Oxygen.
Net charge at isoelectric point?
Net charge at isoelectric point?
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Air/gas incorporation by a protein?
Air/gas incorporation by a protein?
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Top Arkansas food commodity?
Top Arkansas food commodity?
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Meaning of hydrophilic?
Meaning of hydrophilic?
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Ice directly to steam?
Ice directly to steam?
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Water type easily removed?
Water type easily removed?
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What is NOT a reducing sugar?
What is NOT a reducing sugar?
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Needed for caramelization?
Needed for caramelization?
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Carbohydrates with a cooling sensation?
Carbohydrates with a cooling sensation?
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Saturated fats are most present in...?
Saturated fats are most present in...?
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Polyunsaturated fats are most present in...?
Polyunsaturated fats are most present in...?
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Monounsaturated fats are most present in..?
Monounsaturated fats are most present in..?
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Example of a disaccharide?
Example of a disaccharide?
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Linear polymer of starch?
Linear polymer of starch?
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Bond linking monosaccharides?
Bond linking monosaccharides?
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Protein in turkey, makes you drowsy?
Protein in turkey, makes you drowsy?
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Bond connects two amino acids?
Bond connects two amino acids?
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What are carotenoids?
What are carotenoids?
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What is Astaxanthin?
What is Astaxanthin?
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What are essential fatty acids?
What are essential fatty acids?
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Fatty acids with no double bonds?
Fatty acids with no double bonds?
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Fat-soluble vitamins?
Fat-soluble vitamins?
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Example of a fat-soluble pigment?
Example of a fat-soluble pigment?
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"Bad" cholesterol?
"Bad" cholesterol?
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What is water activity?
What is water activity?
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What are the three types of water?
What are the three types of water?
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What does hydrophilic mean?
What does hydrophilic mean?
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Study Notes
- pH refers to the concentration of hydrogen ions.
- Primary protein structure remains intact during denaturation.
- Oxygen is required for enzymatic browning.
- A protein's net charge at the isoelectric point is positive.
- Foaming capacity measures a protein's ability to incorporate air or gas.
- Meat products are the top commodity in Arkansas food and beverage manufacturing.
- Hydrophilic means "water-loving."
- Sublimation is the process of converting ice to steam.
- Free water is easily removed from food.
- Sucrose is a reducing sugar.
- Sugar and heat are needed for caramelization.
- Sugar alcohols create a cooling sensation.
Fatty Acids
- Beef contains mostly saturated fatty acids.
- Salmon is rich in polyunsaturated fatty acids.
- Oil has a high content of monounsaturated fatty acids.
Carbohydrates
- Lactose is a disaccharide example.
- Amylose, a starch polymer, has a linear structure.
- A glycosidic bond links monosaccharides in a polysaccharide.
Proteins
- Tryptophan, found in turkey, is known to cause drowsiness.
- A peptide bond connects two amino acids.
Pigments
- Carotenoids are fat-soluble pigments found in grass that can cause yellowing of fat in grass-fed beef.
- Astaxanthin, present in salmon's diet, gives it a pink color.
Essential Fatty Acids
- Essential fatty acids must be obtained through diet, as the body cannot synthesize them; they are unsaturated.
Fatty Acid Types
- Saturated fatty acids contain no double bonds.
Fat-Soluble Vitamins
- Vitamins K, A, D, and E are fat-soluble.
- Carotenoids represent a fat-soluble pigment.
Cholesterol
- Low-density lipoprotein (LDL) cholesterol is considered "bad" cholesterol.
Water Activity
- Water activity measures water availability in a substance.
- Water can exist as a liquid, gas, or solid.
Molecular Interactions
- Hydrophilic substances are water-loving.
- Hydrophobic substances are water-fearing.
- Amphiphilic substances exhibit both water-fearing and water-loving properties.
Starch
- Amylose has a straight structure and is soluble.
- Amylopectin is highly branched and insoluble.
- Starch gelatinization occurs when starch granules absorb water and swell.
- Retrogradation involves the realignment of starch molecules as a solution cools, forming crystals and a firmer gel.
- Syneresis is the release of liquid from a gel, resulting in a watery separation on the surface.
Browning Reactions
- Caramelization is a browning reaction occurring when sugar is heated, creating characteristic color and flavor.
- The Maillard reaction involves sugar or starch and protein under dry heat, producing a golden-brown color.
- Enzymatic browning results from oxygen exposure to cut fruits or vegetables.
Carbohydrate Types
- Fiber is indigestible by the human body.
- Starch is broken down and absorbed for energy.
Amino Acids and Protein Structure
- An amino acid consists of an amino group, a carboxyl group, and an R group.
- Bonds and protein structures connecting amino acids are primary, secondary, tertiary, and quaternary.
- The linear sequence of amino acids connected by peptide bonds is the primary structure.
- Local folding patterns like alpha helices and beta sheets are the secondary structure.
- The 3D shape of a protein influenced by side chains, hydrogen bonds, ionic bonds, disulfide bridges, and hydrophobic interactions is the tertiary structure.
- The assembly of multiple polypeptides into a functional protein forms the quaternary structure.
- The isoelectric point is the pH at which a molecule has a net charge of zero.
- Protein denaturation involves the loss of natural shape, disrupting secondary, tertiary, and quaternary structures; it can be caused by heat and chemicals.
- Complete proteins contain all nine essential amino acids and are found in meat, fish, and eggs.
- Incomplete proteins lack one or more essential amino acids and are derived from plant sources like nuts, beans, and seeds.
Lipids
- Triglycerides are composed of glycerol and fatty acids.
- Saturated fats have no double bonds.
- Unsaturated fats have one or more double bonds, creating kinks.
- Polyunsaturated fats have multiple double bonds and are considered healthy.
Cholesterol
- LDL cholesterol is considered "bad," as it is high in fat, low in protein, and can clog arteries.
- HDL cholesterol is considered "good," as it is high in protein, low in fat, and prevents buildup in arteries.
Fats
- Cis fats are healthier and liquid at room temperature.
- Trans fatty acids are unhealthy, solid at room temperature, often found in processed foods, and banned in the US.
- Hydrogenation modifies fats by turning unsaturated oils into more solid and stable fats.
Oxidation
- Limiting lipid oxidation involves minimizing oxygen and light exposure, controlling temperature, and proper storage.
Emulsions
- Oil/water emulsions consist of oil droplets suspended in water and tend to be lighter and easier to spread.
- Water/oil emulsions consist of water droplets suspended in oil and are thicker and richer.
- An emulsion is a mixture of two immiscible liquids stabilized by an emulsifier.
Foams
- Foams have a gaseous phase trapped in a liquid, stabilized by a foaming agent; examples include whipped cream and beer.
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Description
Covers key concepts in food chemistry regarding pH, protein structure, enzymatic reactions, and water properties. Also includes information about fatty acids, carbohydrates and proteins.
