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Related Flashcards
Related Topics
Cards In This Set
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Bioavailabilty
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Degree to which an ingested nutrient undergoes
intestinal absorption and metabolic function or utilization within the body
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Influences on Bioavailability
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1-release from food matrix2-absorption and distribution3-utilization
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Fat soluble vitamins
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A-antioxidant quenches singlet oxygen, high in liverD and KE-antioxidant, platelet aggregation
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Water Soluble Vitamins
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C-antioxidant, free radical intermediateB
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Influences on Vitamins
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1-raw materials 2-postharvesting changes3-preliminary treatments: trimming, washing, milling4-food formula 5-storage condition 6- food packaging
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Influences on Minerals
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1-soil 2-heat 3-light 4-Oxidizing agents
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Isoelectric point pI
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PH point where the AA is fully ionized but with no net change
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Effects of protein denaturation
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1-loss of ordered structure 2-loss of bioactivity or physiological activity 3-changes in functionality of food system 3a-insolubilty 3b-foaming and emulsifying properties 3c-digestibilty
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Denaturing Methods
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Physical-heat and shearChemical-pH, organic solvents and detergents
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Protein solubility
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1-funtionality affected 2-pH effects 3-ionic strength 4-temperature effects 5-organic solvents
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Foaming effects
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Stabilize foamsstructural factors-flexibility and amphiphilic molecule
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Foaming instabilities
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Ostwald ripeningdrainage of liquidcoalescence of bubbles
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O/W
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Oil in water--> HLB>7
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Proteins emulsifying
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Preventing coalescenseIncrease viscosity of continuos phaseSurface layer around the droplet
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Protein gelling properties
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1-highly hydrated system 2-pH change will break gels 3-salt builds ion bridge making polar less polar4-smaller polar molecules disrupt network 5-enzymes may disrupt cross-linking 6-types-coaculum and translucent
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