Protein Thermal Stability Essay -- Scientific Research, Food Industry

In the fare industry, plant-derived protein, such as soy protein, is being used as an scotch replacement for animal-derived proteins, such as whey and casein paint, but limitations occur callable to the functionality and stability of these proteins in different applications (Pasupuleti and Demain 2010). Protein concentrates contain 50-80% protein, while protein isolates contain greater than 90% protein (Hui 2007). Soy protein isolates are utilized in bakehouse goods to check texture and emulsification properties with minimal change to the color and flavor of the food (Riaz 1999). In addition, the combination of soy protein concentrates and dried whey protein is used in bakery products as an economical replacement for milk (Riaz 1999). Whey and casein, while typically found in milk, can be isolated and utilized in many other applications, such as the branded ingredient Simplesse, a fat replacer (Hui 2007). Simplesse employs microparticulation, during which milk proteins are de co nstitutiond and folded into smaller proteins that mimic the lubricating nature of lipids (Hui 2007). The isoelectric pH range for soy protein, during which solvability is minimal and precipitation may occur due to hydrophobic interactions, is between 4.2 to 4.6 (Pabby 2009). The isoelectric pH range for casein is 4.5 to 4.7 (Pabby 2009). After casein precipitates, the remaining supported contains the whey proteins, which may be removed through a process called salting-out (Mine and Shahidi 2006). Ammonium sulfate added to the supernatant will dissociate and the ions will interact with the piddle to alter waters structure and increase surface tension, leading to the decreased solubility of and precipitation of nonpolar molecules, such as whey proteins (Mine and Shahidi 2006... ...rk Springer light + Business Media. 229 p.Poklar N, Vesnaver G. 2000. thermic denaturation of proteins studied by UV spectroscopy. JChem Edu 77(3)380-2. Riaz MN. 1999. tidy baking with soy ingredients. Cereal Food World. 44 (3)136.Ryan M, McEvoy E, Duignan S, Crowley C, Fenelon M, OCallaghan DM, FitzGerald RJ. 2008.Thermal stability of soy protein isolate and hydrolysate ingredients. J Food Chem108(2)503-10.Thermo Fisher scientific Inc. 2011. Protein assay data analysis. Rockford, Ill. Thermo FisherScientific Inc. Available from http//www.piercenet.com/browse.cfm?fldID=876769DB5056-8A76-4ED7-480BC9A5AD92. Accessed Nov 20, 2011. Thompson LD, Dinh T. 2009. Food proteins protein isolation and thermal stability. FDSC4303/5305 food chemistry laboratory manual. Lubbock, Tx. Texas Tech University,Department of creature and Food Sciences.