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Gelation in Food Processing

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Questions and Answers

What can denature proteins to form a gel?

Acidic substances, Boiling, Mixing, Steaming

Light, Oxygen, Time, Freezing

Heat, pH, Pressure, Shearing (correct)

Alkaline substances, Microwaving, Fermentation, Drying

Which proteins form thermally irreversible gels?

Muscle proteins (myosin), egg white proteins (ovalbumin) (correct)

Enzymes, Antibodies

Plant proteins (gluten), milk proteins (casein)

Fish proteins (actin), soy proteins (glycinin)

What can prevent the formation of gels?

Presence of water, Agitation

High temperature, Low pH

Weak attractive forces between proteins (correct)

Strong attractive forces between proteins

What influences gel properties?

Temperature, heating/cooling scheme, pH, salts Signup and view all the answers

What is the mechanism of thermally induced food gels formation?

Unfolding of the protein structure by heat exposing its hydrophobic regions Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

In polysaccharides, in what form does fructose exclusively exist?

Furanose form Signup and view all the answers

What is the defining characteristic of conformational isomers?

They can interconvert between each other simply by rotation of bonds Signup and view all the answers