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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.
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figure of contractile vacuole of amoeba
What are the Elements of Heredity and variations?
What is the other name given to sex chromosomes? Sex chromosomes are also known as allosomes (the other chromosomes that are not sex chromosomes are known as autosomes).
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