10 Questions
What can denature proteins to form a gel?
Heat, pH, Pressure, Shearing
Which proteins form thermally irreversible gels?
Muscle proteins (myosin), egg white proteins (ovalbumin)
What can prevent the formation of gels?
Weak attractive forces between proteins
What influences gel properties?
Temperature, heating/cooling scheme, pH, salts
What is the mechanism of thermally induced food gels formation?
Unfolding of the protein structure by heat exposing its hydrophobic regions
What is the nature of fructose's substituent groups on the ring and the configuration about the anomeric carbon?
They determine whether a given monosaccharide prefers the furanose or pyranose structure
In an aqueous solution of fructose at 25 ˚C, what is the composition of the cyclic forms?
73% β-pyranose, 20% β-furanose, 5% α-furanose, 2% α-pyranose
What is the difference between the cyclic forms of fructose?
The five-membered ring is referred to as the furanose ring, while the six-membered ring is referred to as the pyranose ring
In polysaccharides, in what form does fructose exclusively exist?
Furanose form
What is the defining characteristic of conformational isomers?
They can interconvert between each other simply by rotation of bonds
Test your knowledge of gelation in food processing with this quiz! Explore the factors influencing gel properties and the proteins' role in creating a continuous 3D network in sausages, cheese, yogurt, custard, and more. See how heat, pH, pressure, and shearing can denature proteins to form gels, and understand the impact of temperature, heating/cooling schemes, pH, and salts on gel properties.
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