Food Science Vocabulary Definitions PDF

**Define, using the level of chemical detail provided during lectures, basic food science vocabulary:** 1. [pectinase,] (pectin ASE "a slicer" slicing through fruit and breaking it down) **this is an enzyme that acts on pectin's that clip chains randomly, producing shorter chains (shor...

**Define, using the level of chemical detail provided during lectures, basic food science vocabulary:** 1. [pectinase,] (pectin ASE "a slicer" slicing through fruit and breaking it down) **this is an enzyme that acts on pectin's that clip chains randomly, producing shorter chains (shorter chains are more water soluble). This is also a carbohydrate found in cell walls of fruits and vegetables.** 2. [pectin esterase], "pecking as in fruit" "erase as in erasing or breaking down something in fruit" **this breaks down pectin into methanol and pectin acids by removing methyl ester groups which make the pectin more soluble and make it less effective at cementing the cells together. It plays an important role in ripening fruits, less effective cementing = why fruits get softer) Found in cell walls of fruits and vegetables. Also has to do with the gelling of fruits.** 3. [Polyphenol oxidase,] (oxidase or "oxygen" which relates to browning reactions) **This is the enzyme that causes browning in fruits and vegetables.** 4. [parenchyma cells,] (parenchyma or "parent cell" -- think how it supports, provides, stores, and photosynthesis. It takes care of the plant) fundamental **tissue in plants, involved in storage, photosynthesis, and tissue repair. It is closely packed in rows or loosely packed with airspaces. Light bends differently when filled with water instead of air.** 5. [collenchyma cells,] (Collen or "columns" that support and toughen up the plant)**Basic type of plant cell, tougher cells in plants**. Ex. Peel of an apple. 6. [sclerenchyma cells,] (Sclerenchyma sounds like "skeleton" this is the skeleton or hard armor of the plant) basic **type of plant cell, thickest walls (pears, stone cells), contains more lignin**. Ex. The gritty texture of pears flesh that give a sandy mouth feel. 7. [lignin], (lignin or "lining" or even "liquid glue" such as the hard lining that glues the cell walls) **strengthens the structure of the cell wall. This is a polymer that is a major component of plats. It can also not be digested by humans or broken down by heat.** 8. [hemicellulose], **a group of polysaccharides that provide structural support in plant cell walls. However, they soften or soluble at HIGHER pH.** 9. [turgor pressure,] **pressure exerted by the cell contents outward on the cell wall. It contributes to the firmness of plant tissues.** 10. [plastids,] (plastic kids plays and kids are able to play many different roles just like plastids in cells) **small organelle inside the cell membrane (starch, fat, pigment, enzymes).** 11. [polyphenols,] **group of naturally occurring plant compounds found in fruits, vegetables, and beverages like tea and coffee. Found within the vacuole of a cell.** 12. [allicin,] ("all in "garlic) **a sulfur-containing compound that gives garlic its distinctive smell and taste. Known for its antimicrobial properties.** 13. [Allium], **onions, garlic, chives. The raw plant has a sharp, pungent flavor.** 14. [Cruciferae], **cabbage, cauliflower, Brussel sprouts, kale, turnips. Has a strong flavor when raw and can be bitter. Also had a strong flavor when cooked.** 15. [sinigrin,] (sinigrin or "grimace" due to the pungent flavor and sometimes bitter flavor.) **Pungent flavor in are Cruciferae vegetables. Can be bitter.** 16. [mustard oil], **the enzyme myrosinase breaks down the compound sinigrin in mustard seeds to produce mustard oil**. 17. [capsaicin], **chili pepper flavor trigeminal sensation, intensity builds, liking is learned. It gives chili peppers their heat.** 18. [flavonoid], **pigment for fruit and vegetable color, they are water soluble and have basic structure (OH and water soluble groups attached). Has two kinds of compounds, [anthocyanin] and [anthoxanthin.]** 19. [anthocyanin]**, compounds of flavonoid, produces blue, red, pink, purple (radishes, strawberries, apples). Water soluble.** 20. [anthoxanthin], **compound of flavonoid, produces yellow/white colors (onions, apples, pears, potatoes, flour) very water soluble.** 21. [chlorophyll], **Green pigment found in chloroplast for fruit and vegetable color, ring is water soluble (has color), phytyl is fat soluble, bright green form found in vegetables.** 22. [carotenoids], (orange color like a "carrot" "carrot"otenoids) **orange, yellow, and red pigments for fruit and vegetables color, fat soluble, has conjugated double bond structure. Types of carotenoids include carotenes (some vitamin A value) and xanthophylls (no vitamin A value, contains oxygen).** 23. [legume], **dried beans and peas.** 24. [lectin]**, proteins that bind to carbs, hemoglobin, coagulator, eliminates toxic substances in legumes.** 25. [trypsin inhibitor], **enzyme that digests protein in legumes to eliminate toxic substances. [It is an enzyme that digests proteins.]** 26. [tofu,] **hot soymilk gelled with nigari (magnesium chloride) calcium sulfate.** 27. [nigari]**, (magnesium chloride), helps coagulation of hot soymilk to make tofu.** 28. [actin], **small spheres arranged like a string of beads (2 strings twisted together -- thin filaments)** 29. [myosin], **a muscle finer protein shaped like a golf club (cluster of filaments -- thick filaments, they grab actins and pull them to the center of sarcomere.)** 30. [muscle fiber], **bundles of fibrils (muscle fibers also are arranged into bundles and those bundles group to form the muscle.)** 31. [sarcomere], **the main contracting unit of muscle fiber in the skeletal muscle (made up of myosin and actin, when muscle contracts the myosin grabs the actin filaments to the center of the sarcomere). Also known as the structural unit of a muscle, defines as the segment between two z lines.** 32. [fibril], **a small, thread-like structure found in muscle fibers. Sarcomeres arranged end on end (from z line to z line).** 33. [sarcolemma], **this is the cell membrane surrounding the muscle fiber.** 34. [connective tissue], **a gelatinous material with emended fibers of collagen and elastin. (thick layer surrounding the bundles of muscle fibers) it supports, binds, and protects the muscle fiber.** 35. [collagen], **protein (structure is 3 twisted ropes), whit color, doesn't stretch, hot water turns it into gelatin. Affects meat tenderness and texture.** 36. [elastin], **a protein that stretches a lot, yellowish color, not affected much by cooking, and a more frequent used muscle.** 37. [marbling of meat], **white flecks of intramuscular fat in red meat, distributed through muscle fibers, contribute to its tenderness, juiciness, and flavor. Enhances flavor and texture.** 38. [select, choice and prime cuts of meat], **choice has less marbling, flavor and tenderness, than prime cuts of meat. Select has even less than choice when oy comes to flavor, tenderness, and marbling.** 39. rigor,(rigorous and tough cuts of meat) **a muscle fiber protein, actin and myosin form stable cross links that are short and rigid increasing toughness of meats.** 40. myoglobin, **affects meat color, determined by amount, species, and breed. It is a protein containing iron (purplish red color).** 41. oxymyoglobin, **affects meat color (red) when wrapped in oxygen permeable film o case ready packaging it is promoted. Absorbs oxygen.** (supermarket red) 42. metmyoglobin, **affects meat color (brown) as it ages. Oxidizes.** 43. nitric oxide myoglobin, **chemical compound formed when nitric oxide binds to the protein myoglobin in meat. Creates pink color often seen in cured meats like bacon and ham.** 44. Crustaceans, ("crust" as in shell or crust of the animal) **animals with hard shells and have several pairs of legs, usually live in water (crab, lobster, shrimp)** 45. Mollusks**, animal that is soft-bodied and an invertebrate, has a shell but not back bone (clams, oysters, slugs)** 46. lateral muscle in fish, **one of the two main muscles in fin fish structure (one of the biggest parts of the meat taken form fin fish).** 47. dark muscle in fish, **another on of the two main muscles in fin fish structure (also known as red muscle).** 48. braising, **a moist heat cooking method of meat or vegetables that combines both dry and wet heat by usually first browning/searing the food at a high temperature and then simmering it in a flavorful liquid at a low temperature for an extended time.** 49. roasting, **a dry heat cooking method for meat to cook food evenly on all sides at a temp of at least 300 degrees F.** 50. poaching, **a cooking method that involves gently simmering/heating food in a liquid at a temperature below boiling (different than moist heat cooking method because it uses relatively lower temperature.)** 51. trimethylamine, **an organic compound that is formed as a degradation product, is responsible for the pungent odor fish gives off (created by bacteria that coverts trimethylamine oxide to trimethylamine.)** 52. canthaxanthin, **added to deed or farmed salmon to yield red color in skin and yolks.** 53. astaxanthin**, natural antioxidant and pigment that gives salmon its pink color.** 54. emulsion, **a mixture of two or more liquids that are usually immiscible bit are combined to create a thick, stable consistency.** 55. oil in water emulsion, **a mixture of oil and water where the oil is dispersed into water as tiny droplets (more water than fat).** 56. water in oil emulsion, **a mixture of water droplets dispersed int a continuous oil phase (more fat than water).** 57. emulsifier, **chemical additive that helps combine two liquids that don't normally mix, into a stable emulsion (lecithin or carrageenan)** 58. phospholipid, **class of lipid made up of glycerol, fatty acids, and phosphate, surface-active molecules that act as emulsifiers to stabilize emulsions of oil and water. They have a hydrophilic head and two hydrophobic tails.** 59. creaming (of an emulsion), **occurs when the dispersed particles in an emulsion rise to the surface. Happens because of the density difference between the dispersed particles and the serum phase. Commonly occurs in milk.** 60. breaking (of an emulsion), **when a mixture of two normally immiscible liquids separates into distinct layers, losing the smooth, combined texture due to the breakdown of emulsifying agent that was holding the emulsion together.** 61. lecithin, **fatty substance that is used as an emulsifier. Derived from egg yolks, soybeans, sunflower canola.** 62. vitelline membrane, **thin, transparent, protein layer covering and encapsulating the egg yolk nutrients, keeping it separate from the albumen.** 63. chalaza, thin, **white, robe-like strands that suspend the yolk in the center of the egg white.** 64. ovalbumin, **main protein in egg whites and is responsible for egg white formation.**