Explain the flavour binding, Biology

Explain the Flavour Binding?

Some protein preparations, although acceptable from a functional and nutritional stand point, necessitate a deodorizing step to remove the bound off-flavors. Various substances, such as aldehydes, ketones, alcohols and oxidized fatty acids may cause beany or rancid odours and bitter or astringent taste. When bound to proteins or to other constituents, these substances are released and become perceptible after cooking and/or mastication.

Some are so strongly bound that even steam or solvent extraction do not remove them. Quite different from the problem of off-flavour removal, it may be useful to use proteins as carriers for desirable flavours. It is of interest to impart a meat flavour to texturized vegetable proteins. Ideally, all of the volatile constituents of desirable flavour must remain bound during storage, possibly also due to processing and then be released quickly and totally in the mouth without distortion. Problems mentioned above can be solved through investigation of the mechanism by which volatile compounds bound to proteins.

Posted Date: 7/2/2013 7:30:24 AM | Location : United States

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

Write discussion on Explain the flavour binding
Your posts are moderated
Related Questions
Which term is used to describe organisms that live on or in the bottom of an ocean or lake. Such organisms can be found anywhere from the shoreline to greatest ocean depths? a)

What are the events that mark the beginning and the end of the third interphase period? What happens in the cell in this period? The third interphase period is the G2. It star

Q. What do you mean by Systematic Zoology ? It contains articles on animals systematic, and papers dealing with cytological attributes of species and higher taxa, distribution p

Question 1 What are dimorphic fungi? List the clinical manifestations produced by various dimorphic fungi. Add a note on isolation and identification of various dimorphic fungi

How the type of Sport influence protein requirements? The type of sport and total calorie intakes influence protein requirements. Eating sufficient foods to meet high energy re

A post-operative client has an order for Demerol 35 mg and Phenergan 12.5 mg. The nurse reviews the labels of the medications. Injectable Demerol (meperidine hydrochloride) is prep

Find the initial osmotic pressure at room temperature of a cell if the only ions present are CaCl2 on either side of the membrane. Assume the concentrastions for K+ and Cl- from Ta

When the overlap between the thin and thick filaments of a sarcomere in a skeletal muscle is decreasing, the A. total length of the I band minus the length of the H zone is dec

Question 1: What are the heat-induced disorders that may result from excessive exposure to a hot working environment? How can we alleviate such health problems? Question 2: