(食品化学课件）第五章蛋白质.ppt

蛋白质Proteins The School of Biotechnology and Food Engineering the Department of Food Engineering Contents 5.1 Introduction How can we get proteins?  Animals Vegetables News Research in Proteins Contents 5.2 Amino acids General Properties of Amino Acids 5.2 Amino acids Physicochemical Properties of Amino Acids Hydrophobic properties Acidity and Basicity Spectrum Reactivity 5.3 Structures of Proteins 5.3 Structures of Proteins 5.3 Structures of Proteins Primary structure 5.3 Structures of Proteins 5.3 Structures of Proteins Tertiary Structure 5.3 Structures of Proteins Quaternary Structure 5.4 Functional Properties of Proteins The concept of functional properties of proteins Properties of Proteins Properties of Proteins Hydration properties Properties of Proteins The process involved in hydration of proteins Factors acting on Hydration properties Determination methods Structural properties Structural properties Structural properties Structural properties 5.4 Functional Properties of Proteins Interfacial properties 5.4 Functional Properties of Proteins Interfacial properties Interfacial properties Interfacial properties Interfacial properties Foaming methods Interfacial properties Interfacial properties Interfacial properties Sensory properties Sensory properties Sensory properties Structural properties Structural properties Structural properties Protein denaturation Protein denaturation Protein denaturation Protein deposition Protein deposition Protein deposition Protein deposition Protein deposition Protein deposition 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins during the Food Processing 5.5 Changes of Proteins