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Food Technology - Coggle Diagram

- - - - Hydration Properties. When dry proteins are exposed to moist air, they become maximally water-loaded, which varies from protein to protein. The usual thing is that this load is between ten to twenty percent of its weight
        
        The water of hydration is essential for the crystal structure of proteins. And so, when they are completely dehydrated, the crystalline structure disintegrates. This process is accompanied in certain proteins by denaturation and loss of biological functions.
        
        Solubility. Globular proteins are soluble in water, because their polar or hydrophilic radicals are located towards the outside, forming hydrogen bonds with water, constituting a desolvation layer. This solubility varies depending on the size, shape, arrangement of radicals and pH.
- - - - Tampons And Salts. They can be very diverse substances that act to fix the PH, they act naturally, those that are used as additives are generally sodium salts of acetic, citric and phosphoric acids. Calcium salts are never used due to their low solubility
        
        Antioxidants. They delay or inhibit oxidative processes. In the oxidative processes of oils, the color of the oil is lost due to the oxidation of carotenoids and the product may darken due to the Maillard reaction, the nutritional value of the oil is lost due to the loss of essential fatty acids and the loss of vitamins A and E.
- - - - Antioxidants. The oxidation of fats is the most important form of deterioration of food after the alterations produced by microorganisms. The oxidation reaction is a chain reaction, that is, once it has started, it continues to accelerate until total oxidation of sensitive substances. oxidation, rancid odors and flavors appear, the color and texture are altered, and the nutritional value decreases due to the loss of some vitamins and polyunsaturated fatty acids. In addition, the products formed in oxidation can become harmful to health.
        
        stannous chloride. It can be used as an additive exclusively for canned asparagus, although it is practically not used. Tin is poorly absorbed in the digestive tract, which contributes to its low toxicity.
- - - - Regulatory nutrients (biocatalysts): vitamins and minerals. They facilitate and control the various physiological functions, so that all the processes that take place in our body run normally.
        
        Vitamins: They are needed in small quantities for growth, maintenance of life and reproduction. We know of 13 vitamins that are essential for man. The body itself cannot synthesize them, so we have to ensure their contribution through food.
        
        Enzyme kinetics studies the rate of chemical reactions that are catalyzed by enzymes. The study of the kinetics of an enzyme will allow elucidating the details of its catalytic mechanism, its role in metabolism, how its activity is controlled in the cell and how its activity can be inhibited by drugs or poisons or enhanced by other types of molecules.
        
        Fortified foods are products significantly supplemented in their natural content of essential nutrients. They must provide between 20% and 100% of the recommended daily requirements for adults and children over 4 years of age (they must be indicated on the package label)
        
        Enzymes are protein molecules that have the ability to facilitate and accelerate chemical reactions that take place in living tissues, reducing the level of "activation energy" of the reaction itself. "Activation energy" is understood as the value of the energy that It is necessary to apply (in the form of heat, electricity or radiation) so that two certain molecules collide and produce a chemical reaction between them. Generally, enzymes are named by adding the ending "ase" to the root of the name of the substance on which they act.