Protein Thermal Stability Essay -- Scientific Research, Soy Proteins

Proteins are amazing chemic polymers. They wait on a uncounted of functions such as providing living in the form of their constitutive amino acids as well as energy. They serve as reactants and enzymes in chemical reactions. Proteins contribute to the texture, viscosity and water holding capacity of foods that contain them. Proteins place be toxins or on the wholeergens or hormones, and they serve as transporters for vital molecules such as oxygen in the blood stream (Coultate 1984). These polymers have evolved to playact a role in very specific physiological functions and this chemical reactivity can be uptaked for very unique applications beyond a proteins evolutionary scope.A proteins chemical and physical character such as the isoelectric point, solubility and size, and its biological attraction to other molecules all can be exploited to separate a particular protein from the effect in which is resides. Typically several steps are used to extract a parti cular protein. These include heating, acidification, subjecting a solution to reducing conditions, and drying. more sophisticated techniques include chromatography, ultra filtration, reverse osmosis, and high-pressure liquid chromatography (Kinsella and milium 2001).The isolation of proteins from their original matrices allows for their use in different food systems to alter such qualities as nutritional value, texture, and stability. In order for a protein to serve in the latter capacities it must have certain characteristics such as solubility, gelation, ligand-binding or film formation properties. Today there is extensive use of non-native proteins to improve food quality. Products include ice creams, beverages, cereals, baked goods, snack items and dairy items ... ...1979. Functional properties of soy proteins. ledger America Oil Chemists Society 56242-258.Kinsella JE and Whitehead. 1989. Proteins in whey Chemical, physical and functional properties. Advances in food and nutrition research 33343-439.McMahon DJ and Brown RJ. 1984. Composition, structure and integrity of casein micelles A review. Journal of Dairy Science 67499-512. Mendel F, and Brandon DL. 2001. Nutritional and health benefits of soy proteins. Journal of Agriculture and Food Chemistry 49(3)1069-1086. Southward CR. casein Products. New Zealand Dairy Research Institute.Thompson LD., Dinh T. 2009. FDSC 4303/5305 food chemistry laboratory manual. Lubbock, TX Texas tech University, Department of Animal and Food Sciences.Walstra P. 1990. On the stability of casein micelles. Journal of Dairy Science 731965-1979.