Food Chemistry (SBP1023)

Assignment
Name : Syafiqullah bin Lukman
Matric Number : 1180869
Group : KSA
1. Explain the principle of preservation by using reduction in moisture content and water
activity. Use any appropriate food products
Food product : pickle
Fruit contains a lot of water. So the growth of microorganisms might prone to occur.
The fruit can be preserve by reducing its moisture content and the water activity.
When the moisture content (total amount of water in the food ) is high, more
probability of the food to deteriorate . hence the water content need to be reduced .
while the water activity is the amount of water exists for biological reaction of
microorganism. When the fruit is immersed in vinegar solution, some of the water
from the fruit will be dawn out . this will decrease the amount of water availability for
the survival of the microorganism (water activity)

2. Discuss the function of protein in giving the desirable properties the following
products. Please include the protein ingredient responsible to the function.
a. Bread
One of the good characteristics of bread is the air pocket of the bread. Wheat flour is
commonly used to make bread because it hold two gluten forming proteins which are
Gliadin and Glutenins. When the flour is mixed with water, hydration of gliadin and
glutenin will occur and lead to the formation of gluten the gluten will swell to form a
continuous network of fine strand and contribute to the elasticity of the dough. The
Gliadin will act as a plasticizer to the Glutenin so that the gluten structure can be
easily shaped while the Glutenin that has high molecular weight (HMW) and low
molecular weight (LMW) can polymerize via disulfide cross-link between Cysteine
and Cystine residue.will contribute to the dough elasticity. As the dough become
elastic and extensible, the bulk of the bread can be increase via futher processing.
b. Meringue
In order to make meringue, egg protein is commonly used to improves the foaming
property of the meringue. When we beat the egg, we will incorporate air into the
water-protein solution. When the air is mixed with the protein, the hydrophilic protein
 of egg will remain in the solution while the hydrophobic protein will stick to the air.
Once the protein uncurl, the will bond with each other creating a network that hold the
air via the interfacial adsorption mechanism. Another desirable property of meringue
is its stiffness. The protein-ovalbumin-forms bond that will lead to its stiffness upon
heating in oven.

c. Sausage
Juiciness property is very crucial in meat product like sausages. In making sausage,
the egg protein or muscle protein will be used. As the egg/muscle protein contains
both hydrophobic and hydrophilic protein, it is suitable to make sausages. The
hydrophobic part will be held in interior while the hydrophilic part will be held at the
exterior. When the protein is heated it will denature and the hydrophobic part will be
exposed to the exterior environment. With the presence of water, the water molecule
will be attracted to the hydrophilic part whereas the hydrophilic become destabilize.
Next the hydrophilic part will associate with the hydrophobic part to form a three
dimensional network that entrapped water molecule inside the sausages. This will
then improve the water binding capacity and water holding capacity of the sausage
and promote the juiciness of the sausages

d. Chiffon cake
One of the good characteristic of chiffon cake is its bulk. Egg protein is used as the
egg is whipped to create a volume that will rise upon heating. The cake will rise due
to the incorporated air expand during baking. The egg protein also will acts emulsifier
due to its amphiphilic property of protein to form a layer around the air bubble thus
preventing its from bursting and ruining the cake’s texture.

3. Select the substrates (fats and oils / fatty acids) can be used in the following process
of enzymatic reaction. Give examples of reaction products at the end of the process.
a. Transesterification
is a reversible reaction that is done by mixing the fatty acids, alcohol and a
strong base or strong acid that acts as catalyst. The end product for this
reaction are raw biodiesel and raw glycerol. The reaction for this reaction is as
below.
b. Acidolysis
reaction between a fatty acid and oil or fat. The fatty acid and
triacylglycerol(TAG) is selected based on the desirable properties of the final
product. This reaction use lipase as the catalyst. The reaction of this acidolysis
process is as below.

c. Glycerolysis
reaction between glycerol and fats or oil. Glycerol will react with triglycerides
to form mixtures of monoglycerides and diglycerides. The equation for this
reaction is as below.
Catalyst used commonly is Lipase