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Biochemistry of Food - Coggle Diagram

- - - - shake the cream (breaks down membrane that surrounds fat globules so globules can come together)
- - - - AFTER BIRTH: oxytocin is produced, induces lactation --> milk is produced and enter mammary gland
    - - produced by cells that surround alveolus (alveolar cell)
      - secreted into surrounding medium through vesicular transport pathways
        
        casein produced on ER, processed through Golgi, goes to cell surface, released
        
        Fat globules are surrounded by membrane
- - - - casein micelles scatters mostly blue wavelength so the milk reflects most of the blue wavelength
- - - - lactase activity declines with age
        
        higher levels of lactase earlier in life
    - - caused by regulatory mutations: mutations that change the level of the enzyme
        
        mutation was selected for in people who depend on cows for food
    - - sugars have different levels of sweetness
        
        galactose and glucose are sweeter than lactose
  - - - Making yogurt: use bacteria to transform lactose --> lactic acid
        
        add live bacteria to the milk
        
        shake so bacteria is nicely distributed
        
        keep temperature at optimum temperature for bacteria to propagate and transform lactose --> lactic acid
        
        ferment
        
        proteins come together --> thickens yogurt
- - - - held together by calcium phosphate
      - surrounded by hydrophilic kappa casein molecules
        
        stays soluble in water because of negatively charged tail (phosphoserines)
      - Enzyme chymosin (rennet) makes milk easier to digest (works best at pH 5.8 and 80 degrees0
        
        interacts with kappa casein and CLEAVES off tail
        
        makes molecule more hydrophobic
        
        casein proteins aggregate together --> easier digestion
        
        Making cheese with rennet
        
        heat milk 80-90 degrees
        
        dissolve the rennet with water, add
        
        milk becomes solidified
        
        heating causes casein to precipitate further
        
        Making cheese by acidifying it: casein precipitation is dependent on pH and temperature (affects calcium solubility)
        
        high temperature, lower pH (add protons)
        
        replace calcium phosphate, neutralize phosphate groups, release P-groups from casein, casein comes together
        
        make cheese by acidifying it
        
        heat milk to NEAR BOILING (high temperature)
        
        1 more item...
    - - whey proteins precipitate at HIGHER temperatures and LOWER pH than casein