Food Material Characteristic: Foaming Properties of a Protein

The protein molecules in many foods provide the amino acid building blocks required by our own cells to produce new proteins. To determine whether a sample contains protein, a reagent called Biuret solution is used. Biuret solution contains copper ions. However, the chemical state of the copper ions in Biuret solution causes them to form a chemical complex with the peptide bonds between amino acids (when present), changing the color of the solution. Biuret solution is normally blue, but changes to pink when short peptides are present and to violet when long polypeptides are present.

The results for Benedict’s test for reducing sugars before hydrolysis, the control dH2O had no color change, as well as sucrose and raffinose. Gelatin became a dark blue and egg albumin a light greyish blue. Glucose yielded a dark orange, milk albumin turned orange, and starch had a yellow precipitate. In the Benedict’s test for reducing sugars by hot acid hydrolysis, the control dH2O was blue or no reaction. Glucose turned a brownish-orange; sucrose, a reddish-brown, raffinose, light pink; starch, a dark yellowish-orange; gelatin, violet; milk powder, a light yellow; and egg albumin, a greyish-violet. In the Lugol’s test for polysaccharides, the control dH2O turned yellow or no reaction, as well as glucose, sucrose, raffinose, milk powder and albumin. Starch was clear with blue-violet on the bottom (precipitate) and gelatin turned a slightly opaque white. In the test for polysaccharides remaining after hydrolysis with Lugol’s solution the control dH2O was yellow or no reaction. Glucose, sucrose, raffinose, starch and gelatin also had no reaction. Milk powder had a white precipitate and particle suspension. Egg albumin had an even greater white precipitate and particle suspension. In Biuret’s test for proteins there was no reaction for dH2O, glucose, sucrose, raffinose, and starch. Gelatin, milk powder and egg albumin all turned slightly violet with bubbles.

Milk and dairy foods contain calcium which is The most common mineral in the body; calcium is needed for functions including helping blood to clot, and to build bones and teeth. Milk and dairy foods are high in protein which is essential to grow and build muscle. It is also essential for repairing and healing and repelling illnesses and fighting infections. Everything from our hair, muscles, nerves, skin and nails needs protein to build and repair itself.

The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.

Often times on many products the nutritional values do not add up. The consumers receive the product believing that the nutritional value is correct when in fact it is the opposite. Because consumers are, on various occasions, being deceived by the manufacturers, this experiment was done to test to see if the protein in commercially available products is correct. A spectrophotometer was used to measure the concentration of the molecule that was being investigated. A colorimetric indicator was added to the standards, and a graph was formed. The graph was used to determine the mathematical relationship between concentration and absorbance. In this experiment three product’s protein content (whole milk, muscle milk, and protein shake) were tested. The milk and muscle milk content for protein was approximately right, but the protein content for the protein shake was wrong. The whole milk had a final concentration of 41 mg/ml, protein had a final concentration of 34 mg/ml, and muscle milk had a final concentration of 70 mg/ml.

A gelatinase test was performed using nutrient gelatin to determine the ability of the bacteria to produce gelatinases. The gelatin was inoculated with the unknown cultures and incubated. The tubes were then placed on ice to reform the warm gelatin. If the gelatin remained solid after inoculation, the bacteria did not produce the gelatinase enzymes to liquefy the agar, constituting a negative test. However, if the gelatin was liquefied, the enzymes were secreted and the bacteria were positive.

It contains the mineral calcium, which build bones and keep them healthy. Osteoporosis is a condition where your bones are pourous and break or fracture very easily. Drinking milk and obtaining calcium helps prevent this in a major way. Protein is also found in milk, and is also extremely important.. Protein is used by your body to repair and make tissue, such as your hair and nails, and is also used to make enzymes, such as lactase, to speed up chemical reactions in your body. One last thing found in protein is potassium. Potassium helps maintain mineral and water throughout your body, can help control muscle growth and plays a big role in nerve function. Regular drinking milk is broken into four main types, with countless products branching off. These four types are whole milk, 1% milk, 2% milk, and skim milk. The types are divided by their fat contents (whole being the highest in fat, skim being the lowest). The brand of milk that will be used in this experiment is Horizon. This brand is part of the National Organic Program, so the cows producing the milk will not be genetically modified. This means the cows will not be given any hormones or preservatives, which could potentially effect the milk, and how the lactase responds to

within it. This packing is now known to be based on minute particles of protein

OBJECTIVES: The objective was to determine how Bromelian can affected the solidification of gelatin and how different factors such as pH and temperature effect Bromelian.

The main purpose of this lab is to identify and separate the main components of milk. To do this an understanding of the properties of these components in needed to separate them from one another. We will be separating the components with their polarity or non-polarity and the temperature at which specific components precipitate. To do this we will be using hot plates, gravity filters and vacuum filters1, water and ice baths, and blot drying.

Besides antibodies, breast milk is full of amino acids which are the building blocks of proteins. Interferon is a specific protein that has strong antiviral properties. The body will produce interferon when the presence of a virus or pathogen is detected. There is plenty of interferon found in colostrum which is the milk a mother produces during the first few days after giving birth. Breast milk also contains a protein called lactoferrin. Lactoferrin will tie up random iron atoms in the body which stops the growth of E. coli bacteria. E. coli bacteria are the most common source for diarrhea in babies.

An exclusively breastfeeding mother’s mammary glands produce a total of approximately 750 mL of milk per day. Synthesized from substances in the mother’s blood, breast milk contains all necessary nutrients for a baby’s healthy development. For example, human breast milk consists of a specific combination of proteins, fats, carbohydrates, and vitamins. Additional milk components include minerals, electrolytes, and water. The nutrient concentrations fluctuate as lactogenesis progresses. Changes in milk composition and volume are controlled by multiple hormones, including cortisol, insulin, and prolactin. Along with composition, the volume of produced milk changes throughout lactogenesis. The

 When milk becomes acidic the proteins and fats in the milk become entangled with each other, this leads to the separation of the milk, creating curd cheese. “Normally, little groupings of casein float around in the milk without bonding to anything. These groupings have a negative charge, which makes them repel other groupings

However, adding glycerin in gelatin can reduced mechanical properties such tensile strength and modulus that mean the glycerin can make gelatin more flexible. The gelatin was more flexible from reason that molecules of glycerin interact with protein chains and blind with the molecules of water in gelatin (Thomazine, M, et al., 2005). So that gelatin glycerin-coating pomelo peel was more elastic than uncoated

As a result, the interactions between protein molecules exceed protein-water interactions, and the solubility decreases. Moreover, the differences in the amino acid sequence makes proteins differ in their salting in and salting out behavior. This is the basis for the fractional precipitation of proteins by means of salt. Most commonly used salt is ammonium sulfate because it is available in highly purified form and because of its high solubility. (Boyer, 2000)