Structuring of biopolymer products - Processing of dense biopolymer systems - Extrusion
3 important questions on Structuring of biopolymer products - Processing of dense biopolymer systems - Extrusion
How does the concentration of cysteine residues have an effect on the solubility?
Wheat flour contains a high concentration of cysteine residues and can therefore create disulphide bridges easily, leading to a large effect on solubility (lower).
What can deamidation lead to?
Browning reactions, and therefore contribute to product texture and colour.
Which enzyme can reduce the solubility of soy protein?
When the extruder exceeds 107 C, the enzyme lipoxygenase could be inactivated in soy beans. This coincides with a decrease in soy protein solubility, suggesting denaturation of the protein.
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