Lecture Notes on FOOD SCIENCE

MHH215
 UNIT-2

PROTIENS: BASIC STRUCTURE AND PROPERTIES

Proteins are the building blocks of food, responsible for the texture, flavor, and
nutritional value of many ingredients. Understanding the basic structure and properties of
proteins is essential for any chef or food scientist, as it can help them create more delicious,
nutritious, and innovative dishes.
Types of Proteins
Proteins can be classified into two main types: animal proteins and plant proteins. Animal
proteins are found in meat, fish, eggs, and dairy products, while plant proteins are found in
grains, legumes, nuts, and seeds. Both types of proteins have different amino acid compositions,
which determine their unique properties.

Basic Structure of Proteins

Proteins are made up of long chains of amino acids, which are connected by peptide
bonds. The sequence of amino acids in a protein determines its unique shape and function.
Proteins can have a primary, secondary, tertiary, and quaternary structure, depending on the level
of folding and bonding.
1. Primary structure: The primary structure of a protein is the sequence of amino acids that make
up the protein chain. The sequence of amino acids is determined by the genetic code, which is
encoded in our DNA.
2. Secondary structure: The secondary structure of a protein is the way the protein chain folds and
twists on itself. Two common types of secondary structure are alpha helices and beta sheets.
These structures are stabilized by hydrogen bonds between the amino acids in the chain.
3. Tertiary structure: The tertiary structure of a protein is the overall 3D shape of the protein
molecule. This structure is determined by interactions between the amino acid side chains, such
as hydrogen bonds, ionic bonds, and van der Waals forces.
4. Quaternary structure: Some proteins are made up of multiple protein chains that come together
to form a larger protein complex. This is called quaternary structure. Hemoglobin, the protein
that carries oxygen in our blood, is an example of a protein with quaternary structure.

TYPES OF PROTIENS BASED ON THEIR ORIGIN (PLANT/ANIMAL)

What are Proteins?

Proteins are macronutrients that are made up of amino acids, which are the building
blocks of the body. There are 20 different types of amino acids, and the body requires all of them
in varying amounts to function properly. Proteins play a vital role in the growth and repair of
tissues, the production of enzymes and hormones, and the maintenance of fluid balance in the
body.
 Types of Proteins Based on Their Origin
Proteins can be classified based on their origin as plant-based proteins and animal-based
proteins.
Plant-Based Proteins
Plant-based proteins are derived from plant sources such as legumes, grains, nuts, and
seeds. They are an excellent source of fiber and essential nutrients such as vitamins and minerals.
Some examples of plant-based proteins are:
 Soy protein: Soy protein is a complete protein that contains all the essential amino acids. It is
found in soy products such as tofu, tempeh, and soy milk.
 Legume protein: Legumes are a great source of protein, fiber, and other essential nutrients.
Examples of legumes include lentils, chickpeas, and black beans.
 Grain protein: Grains such as quinoa and amaranth are great sources of protein and other
essential nutrients.
Animal-Based Proteins
Animal-based proteins are derived from animal sources such as meat, poultry, fish, and dairy
products. They are a complete source of protein and contain all the essential amino acids. Some
examples of animal-based proteins are:
 Meat protein: Beef, pork, and lamb are good sources of protein. However, they also contain
high levels of saturated fat and should be consumed in moderation.
 Poultry protein: Chicken and turkey are leaner sources of protein and are low in saturated fat.
 Fish protein: Fish such as salmon, tuna, and sardines are excellent sources of protein and
omega-3 fatty acids.
 Dairy protein: Dairy products such as milk, cheese, and yogurt are good sources of protein and
calcium.

Nutritional Value of Proteins Based on Their Origin

Proteins derived from both plant and animal sources have their own unique nutritional
value. Plant-based proteins are generally lower in fat and calories, and they also provide
additional health benefits such as fiber and antioxidants. Animal-based proteins are generally
higher in protein and provide essential nutrients such as vitamin B12 and iron.

EFFECT OF HEAT ON PROTEINS

What are Proteins and How are they Structured?

Proteins are essential macromolecules made up of amino acids that are connected by
peptide bonds. They perform a variety of functions in our body, including building and repairing
tissues, transporting molecules, and catalyzing chemical reactions. The unique sequence and
arrangement of amino acids determine the shape and function of a protein.
Proteins have four levels of structure: primary, secondary, tertiary, and quaternary. The primary
structure is the linear sequence of amino acids, while the secondary structure refers to the folding
of the chain into alpha-helices or beta-sheets. The tertiary structure is the three-dimensional
shape of the folded chain, and the quaternary structure is the arrangement of multiple chains in a
protein complex.

What Happens When Proteins are exposed to Heat?

When proteins are exposed to heat, the energy causes the weak bonds between amino
acids to break, leading to a change in the protein’s structure. This process is known as
denaturation. The denaturation of proteins can result in a variety of outcomes, depending on the
type of protein and the conditions of the heating process.
In some cases, denaturation can lead to coagulation, where the protein becomes insoluble and
forms a gel-like substance. This process occurs when the proteins are heated in the presence of
other ingredients, such as water, acid, or salt. Examples of foods that undergo coagulation
include boiled eggs, tofu, and cheese.

How Does Denaturation and Coagulation Affect the Texture and Flavor of Foods?
The denaturation and coagulation of proteins can significantly impact the texture and
flavor of foods. When proteins coagulate, they trap water and other ingredients, leading to a
firmer, more solid texture. This is why a boiled egg is more solid than a raw egg, and why tofu
has a firmer texture when cooked.
Denaturation can also affect the flavor of foods. When the structure of the protein
changes, it can expose new chemical groups that interact with other ingredients, leading to the
formation of new flavors and aromas. This is why a grilled steak has a different flavor and aroma
than a raw steak.

FUNCTIONAL PROPERTIES OF PROTIENS

Introduction
Proteins are complex molecules made up of amino acids, which are the building blocks of
life. They are found in a wide range of foods, including meat, fish, eggs, dairy products,
legumes, and grains. In addition to their nutritional value, proteins have many important
functional properties that make them essential ingredients in many food preparations.

Gelation
Gelation is the process by which a liquid is transformed into a gel, which is a semi-solid
substance. This process is often used in the production of many food products, such as jellies,
puddings, and gummy candies. Gelation occurs when proteins denature and then coagulate,
forming a network of protein strands that trap liquid and create a solid structure.
The ability of a protein to gel depends on many factors, including its amino acid
sequence, its size, and its interactions with other molecules in the food matrix. Some proteins,
such as gelatin, are particularly effective at forming gels, while others, such as whey protein, are
not.

Emulsification
Emulsification is the process by which two immiscible liquids are mixed together to form
a stable emulsion. This process is important in many food preparations, such as salad dressings,
mayonnaise, and ice cream. Emulsification occurs when proteins and other emulsifying agents
form a protective barrier around small droplets of one liquid, preventing them from coalescing
with the other liquid.
The ability of a protein to emulsify depends on many factors, including its size, charge,
and hydrophobicity. Some proteins, such as egg yolk proteins, are particularly effective at
emulsifying, while others, such as soy protein, are less effective.

Foamability
Foamability is the ability of a protein to form a stable foam when whipped or beaten.
This process is important in many food preparations, such as meringues, soufflés, and whipped
cream. Foamability occurs when proteins denature and then form a network of protein strands
that trap air bubbles, creating a stable foam.
The ability of a protein to foam depends on many factors, including its size, charge, and
interactions with other molecules in the food matrix. Some proteins, such as egg white proteins,
are particularly effective at foaming, while others, such as collagen, are not.

Viscosity
Viscosity is the resistance of a fluid to flow. Proteins can have a significant impact on the
viscosity of a food product, either by increasing or decreasing its thickness. For example, the
addition of gelatin to a liquid can increase its viscosity and make it more gel-like, while the
addition of whey protein to a liquid can decrease its viscosity and make it more watery.
The ability of a protein to impact viscosity depends on many factors, including its size,
shape, and interactions with other molecules in the food matrix. Some proteins, such as casein,
are particularly effective at increasing viscosity, while others, such as whey protein, are not.
 COMMERCIAL USE OF PROTEINS

Proteins are an essential component of a balanced diet and play a vital role in the human
body’s growth and development. They are also widely used in the food industry, where their
functional properties make them essential ingredients in a range of food products. In this blog,
we’ll explore the commercial uses of proteins in different food preparations, including egg gels,
gelatin gels, cakes, confectionary items, meringues, souffles, custards, soups, and curries.

Egg Gels
Eggs are a rich source of protein and are used extensively in the food industry. One of the
most common uses of eggs in food preparation is to create egg gels. Egg gels are formed when
egg proteins are heated and coagulated, resulting in a solid gel-like substance. Egg gels are used
in a variety of products, including baked goods, custards, and quiches.

Gelatin Gels
Gelatin is a protein derived from collagen, which is found in animal bones, skin, and
connective tissue. When gelatin is mixed with water and heated, it forms a gel-like substance that
is widely used in the food industry. Gelatin gels are used in a range of products, including
desserts, jellies, and marshmallows.

Cakes
Cakes are a popular dessert item and are made with a variety of ingredients, including
flour, sugar, and eggs. Eggs play a vital role in cake preparation, as they act as a binding agent
and help to provide structure and texture. The proteins in eggs also contribute to the flavor and
color of cakes.

Confectionary Items
Confectionary items such as chocolates, candies, and toffees often contain proteins in the
form of milk and whey. Milk proteins are used as a source of protein and to provide texture and
flavor to confectionary items.

Meringues
Meringues are a dessert item made from egg whites and sugar. The proteins in egg whites
provide structure and stability to the meringue, resulting in a light and fluffy texture. Meringues
are used in a range of desserts, including pies, tarts, and pavlovas.
Souffles
Souffles are a light and fluffy dish that is made with a base of egg yolks, butter, and flour,
and a light and fluffy egg white mixture. The proteins in the egg whites provide the structure and
stability needed for the souffle to rise and hold its shape.

Custards
Custards are a dessert item made with eggs, sugar, and milk. The proteins in the eggs
help to thicken and set the custard, resulting in a smooth and creamy texture. Custards are used
in a range of desserts, including pies, tarts, and crème brulee.
Soups and Curries
Proteins are also used in a range of savory dishes, including soups and curries. Meats and
legumes are rich sources of protein and are often used as a base for soups and curries. The
proteins in these ingredients provide the bulk and texture needed for these dishes, as well as
contributing to the overall flavor.