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Protein Functionality
Protein Functionality
Protein Functionality
Protein can be found inside the system of almost every plant and animal. Protein is also
crucial to the survival of all living terrestrial organisms including humans (Antonio et al. 2016).
Protein in foods are responsible for gelation, enzymatic reactions, bioactivity, and are the source
of most allergens in foods (Foegeding & Davis, 2011). Proteins come in all shapes and sizes. A
proteins shape is crucial to its function. If a protein in the form of an enzyme is to catalyze a
specific reaction, it needs to fit into the cell its effecting like a key. The order and type of amino
acids is what determines the shape of a protein, extended chains of amino acids can have infinite
combinations and have completely different behaviors (Monirujjaman & Ferdouse, 2014).
In the science lab, we looked at the functions of protein foams, these included: Versawhip
foam, gelatin foam, and egg protein foam. Starting with an egg foam dials into the denaturation
of a proteins teritiary structure into a more linear secondary or primary structure. The form of
denaturation in this egg foam system was pure shear force in the form of a kitchen aid mixer with
a whip attachment. Through excessive whipping of pure liquid egg whites, the protein found
native tertiary structures di-sulphur bridges breaking from its self and begin to form di-sulphur
bonds with other proteins at opposite moieties. This causes a network of proteins that entrap air
between lamellae and stack causing foam formation. Add a little sugar to this foam and you have
a meringue! Proteins functionality in meringue can next be torched with a little heat to cause a
maillard reaction which is a combination of reducing amino acids and reducing sugars (I know
its very complicated... dont crucify me) this reaction gives browning and toasty flavours
(Baking and Pastry, 2011). There were three types of meringues that were made in this lab, one at
a low pH, one neutral, and one alkaline. The low pH and alkaline were very unstable as the
excess pH levels caused extra denaturation of the proteins ending in synerisis. The ideal egg
white foam functions at a neutral pH that avoids extra denaturation of egg white proteins.
A following experiment deal with a gelatin protein foam, but unlike the egg white foam
which was made from a tepid system, the gelatin foam had heat energy added to it. When the
gelatin was heated, the proteins intra molecular bonds within became overwhelmed by the heated
environment and began to denature, although gelatins proteins somewhat reform through triple
helical junction points (Imeson, 2010), once heat has denatured and cooling begins to set in
hydrophobic areas of proteins that were exposed from heat begin to relink though di-sulphur
bonds and while doing so, trap water in the matrix causing a foam. This foam was used to make a
marshmallow, I added a little flavor to the matrix to mimic a peach cobbler type flavor of
marshmallow! This yielded not the best foam, while it indeed did classify as a foam because
there was a system of a gas dispersed in a liquid, the amount of aeration was minuscule
compared to those of the versawhipe and egg white foams. Although miniscule aeration
occurred, the foam was indeed permanent as for it was left for 24 hours to let the gelatin set;
Lastly was a foam made from versawhip, which is a blended powder consisting of a proprietary
modified soy protein (molecularrecipies.com, 2015). This powder was mixed with a apple cider
aqueas solution that was supplemented with a touch of xanthan gum to create an elastic synergy
that allowed for extra stability of the foam (Myhrvold, 2011). This structure held without major
synerisis or degradation for over two hours! While this structure stability is impressive, the taste
and aroma of dog vomit that the versawhip off put was a deal breaker.
Antonio, J., Ellerbroek, A., Silver, T., Vargas, L., & Peacock, C. (2016). The effects of a high
protein diet on indices of health and body composition a crossover trial in
resistance- trained men. Journal of the International Society of Sports
Nutrition,13(1). doi:10.1186/s12970-016-0114-2
Baking and Pastry Mastering the Art and Craft Art of the Chocolatier and Pastry Chef's
Companion Set. (2011). John Wiley & Sons Inc.
Imeson, A. (2010). Food Stabilisers, Thickeners and Gelling Agents. Chichester: Blackwell
Publishing.
Proteins Present in Egg White - Part of the Boiled Eggs Article. (n.d.). Retrieved April 05,
2017, from http://www.chemistryviews.org/details/ezine/1492619/.html
Monirujjaman, M., & Ferdouse, A. (2014). Metabolic and Physiological Roles of Branched-
Chain Amino Acids. Advances in Molecular Biology,2014, 1-6. doi:10.1155/2014/364976
Myhrvold, N., Young, C., Bilet, M., & Smith, R. M. (2011). Modernist cuisine: the art and
science of cooking. Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005):
Cooking Lab.
Singh, H. (n.d.). Protein functionality and aggregation. Milk protein functionality in food
colloids. Special Publications Food Colloids,177-193. doi:10.1039/9781847552389-
00177
Versawhip. (2015, August 20). Retrieved April 05, 2017, from
http://www.molecularrecipes.com/hydrocolloid-guide/versawhip/