INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Casein
|
|
|
Keratin
|
|
|
Elastin
|
|
|
Gluten
|
Detailed explanation-1: -Globular proteins are found in tissue fluids, caseinogen in milk, albumin in egg white, and albumins and globulins of blood are important nutritional globular proteins.
Detailed explanation-2: -The major whey proteins in milk are -lactalbumin (-LA) and -lactoglobulin (-LG) and considering their nutritional importance, molecular size (relatively small globular proteins) and heat sensitivity, they have been frequently studied for structural elucidation and changes therein [1, 2, 3, 4, 5].
Detailed explanation-3: -Casein is a family of associated phosphoproteins. These proteins are usually found in mammalian milk, composed of casein in 80 percent of the proteins in cow’s milk and in between 20 percent and 45 percent of the proteins in human milk.