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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.
ADRENA L MEDULLA The adrenal medulla develops from the neuroectoderm of the embryo. Medulla consists of chromaffin cells or phaeochromocytes. These cells are connected wi
Explain Gelatin - Tests for Presence of Exoenzymatic Activity? Gelatin is an incomplete protein as it lacks amino acid tryptophan. It is a major component of connective tissue
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write the raspiration of different types of animals of different phylum
EVOLUTION OF MAN - Mammals evolved from primitive reptiles (therapsida) in Triassic period, about 210 million years ago. Mammals existed as inconspicuous group of small
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