Explain about the gelation, Biology

Explain about the Gelation?

Gelation refers to the process where denatured molecules aggregate to form an ordered protein network. Proteins can form a well-ordered gel matrix by balancing protein-protein and protein-solvent interactions in food products. These gel matrices can hold other food ingredients in producing food products, like gelatin, yoghurt, comminuted meat products, tofu and bread doughs. Gelation is an important functional property of several proteins that plays a major role in preparation of many foods, including various dairy products, coagulated egg whites, gelatin gels, various heated, comminuted meat or fish products, soy bean protein gels, vegetable proteins texturized by extrusion or spinning and bread doughs. Protein gelation is utilized not only for the formation of viscoelastic gels but also for improved water and fat absorption, thickening, particle binding (adhesion) and emulsion or foam stabilizing effect. While studying about gelation, it is also important to differentiate it from other related phenomena in which the degree of dispersion of protein solution is decreased. For e.g.

  • Association: refers to changes occurring at subunit or molecular level.
  • Polymerization or aggregation: involves formation of large complexes.
  • Precipitation: includes all aggregation reactions with total loss of solubility.
  • Flocculation: random aggregation reaction in the absence of denaturation; often occurs because of suppression of electrostatic repulsion between the chains.
  • Coagulation: random aggregation with denaturation and aggregation reactions where protein-protein interactions predominate over protein- solvent interactions and forms a coarse coagulum.
Posted Date: 7/2/2013 6:57:58 AM | Location : United States







Related Discussions:- Explain about the gelation, Assignment Help, Ask Question on Explain about the gelation, Get Answer, Expert's Help, Explain about the gelation Discussions

Write discussion on Explain about the gelation
Your posts are moderated
Related Questions
What is the ranges of tolerance and performance optima? Ranges of Tolerance and Performance Optima :   When it comes to physical factors or resources, most species are able to

Microfilaments comprise of the proteins The microfilaments comprise of the proteins, actin and myosin, the same contractile proteins that are found in skeletal muscle cells. Si

In organisms that have undergone tagmosisthe trunk often develops into two tagma, oneinvolved in locomotion and one that is notlocomotory. The tagma not involved in locomotionis re

What are the four groups of protozoans? The four major groups of protozoans are the sarcodines (that form pseudopods, like amoebae), the mastigophores (flagellated, such as the

Define functions of carbohydrate - Protein sparing effect? Carbohydrates help in regulating the protein metabolism. Presence of sufficient carbohydrates to meet energy demands

Briefly Describe about the hypokalemia? Hyperkalemia occurs when serum K levels are greater than 5 1n ML. High plasma K results in cardiac arrhythmias. A K level of 8.0 m MIL c

Explain about the Incidence of defects in color vision Defects in colour vision can either be congenital or acquired. Males are more affected than females. Out of the populatio

How is gas exchange done in flatworms? Platyhelminthes exchange gases exclusively by diffusion by their body surface. This is only possible because all cells are localized rela

E. coli DNA has a MW of about 2.7 x 10^9 Daltons. How many meters long is this molecule and what does this tell you about the state of the intracellular DNA? ( The lenght of a sing

Which of the following E. coli can utilize lactose? Explain your answer. (-) superscript means mutation in the gene. Explain why the strain is able or unable to utilize la