How does the amino acid composition affect functional properties?
Using “gluten proteins” explain specifically how the various charged, polar, hydrophobic and disulfide amino acids contribute to the “functional properties”. The composition of the constituents in eggs and milk are most critical in food preparation; however, a number of factors will change their “quality” or “amount”. To indicate sources of lessened contribution to quality of a product, list five storage changes which occur in eggs and 5 sources of variation in composition of milk. Tofu preparation follows the basic approach to extraction of plant protein isolates. Describe the approach and the basic reason for the extraction process as applicable to other protein resources. Although there are different constituents with different characteristics in eggs and milk, there are some similarities between these two protein products. On eggs and milk to compare the protein, carbohydrates, water and ash content of fresh chicken eggs with homogenized milk. Table 3. Exploration data of Planet KZ
