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Proteins

This class was created by Brainscape user Begoña Elortegui. Visit their profile to learn more about the creator.

By: Begoña Elortegui
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Decks in this class (12)

Introduction proteins
Measuring protein content how muc...,
Protein composition which protein...,
Function of the protein solubilit...
12  cards
Analytical techniques
Convert nitrogen content to prote...,
Molecular weight distribution,
Measure solubility
4  cards
Production of protein isolates
Isolation of proteins general scheme,
Principles of isolation first ste...,
Proteins of milk size and class
10  cards
Properties of hydrolysates
Protein hydrolysates in food prod...,
Protein hydrolysis which to compo...,
Degree of hydrolysis dh it can be...
7  cards
Effects of heating and processing
Heating can result in and,
Reason to heat protein preparation,
Effect of heat on protein prepara...
9  cards
Casein and Whey protein
Caseins properties and characteri...,
Isolation methods for casein prep...,
Separation of whey and caseins fr...
8  cards
Structure function relation
What is the link between what we ...,
Proteins isolates from a similar ...,
Say three molecular properties ba...
9  cards
Gel properties
Gels in food can be formed by,
Differences in gel structure betw...,
Applications of the proteins and ...
14  cards
Foams and emulsions
Similarities between foams and em...,
Depending on the conditions,
To achieve a full adsorbed layer ...
6  cards
Industrial protein preparations
Composition of protein preparatio...,
Whey protein concentrates variati...,
Compare techno functional propert...
5  cards
Emulsions in food systems
Stability of emulsions what can c...,
Emulsions flocculation,
Stabilisation of emulsions
5  cards
Foam of industrial protein preparations
Different types of surfactants,
Surfactant mechanisms and propert...,
Surfactant mechanisms and propert...
9  cards

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Proteins

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Physiology 334 - protein metabolism
  • 13 decks
  • 414 flashcards
  • 13 learners
Decks: Lecture One Proteins And Their Classific, Lecture 1 Part 2, Lectre 2 Absorption, And more!
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