This document discusses various chemical interactions that occur among food components under conditions of storage and processing. It covers topics such as Maillard reactions, caramelization of sugars, oxidation reactions, and interactions between proteins, lipids, polysaccharides, and other components that can impact properties like color, flavor, texture, and food quality. Specific examples discussed include water-protein interactions, antifreeze proteins, protein cross-linking during freezing, cross-linking in gels, and interactions that occur during bread making.

1. INTERACTION AMONG
THE FOOD
COMPONENTS
SUDMITTED BY,
MAMATHA RANI R
2019672804
PHD 1ST YEAR (FST)
IIFPT, THANJAVUR.

2. CHEMICAL INTERACTIONS OF FOOD COMPONENT
• The chemical interactions of food components under conditions of storage and
processing comprise the Millard reaction, Caramelization of sugars, other
pyrolytic changes, interactions of quinones with amines and amino acids, various
oxidation process, and reactions of proteins in alkaline conditions.

3. MILLARD REACTIONS

4. WATER-PROTEIN AND PROTEIN-PROTEIN
INTERACTIONS
• 1. Water in proteinaceous structures:
• The structural characteristics of proteins in
moist food products are affected by their
interactions with water via hydrogen boiling
and hydrophobic interactions.
• Water constitutes about 60-85% of the mass
of the tissues of beef, pork, poultry, fish,
shellfish and mollusks while the protein
content is about 12-22%.

5. ICE CRYSTAL GROWTH INHIBITORY BY PROTEINS
• The blood of fishes inhabiting polar
oceans, as well as the blood of some
insects, contains specific proteins, known
as antifreeze proteins (AFP) and
antifreeze glycoproteins (AFGP).
• They are responsible for the
noncolligative depression of the freezing
point of the blood serum of these
animals.

6. PROTEIN-PROTEIN INTERACTIONS
• Milk Casein : α-lactalbumin, β-lactoglobulin,
serum albumin, immunoglobulins proteose-
peptones.
• Meat: myofibrillar proteins, collagens and
sarcoplasmic proteins.
• Cereal grains: albumins, globulins, prolamins
and glutelins.

7. PROTEIN-LIPID INTERACTIONS

8. POLYSACCHARIDE INTERACTION IN FOOD SYSTEM
• Polysaccharide-protein interaction:

9. POLYSACCHARIDE-LIPID INTERACTIONS
• In aqueous system are due to hydrophobic effects.
• An amylose-lipid complex is formed that has a structure similar to that of the
well-known amylose iodine complex.
• The amylose-lipid complexes have ability to form gels.
• Phospholipids retards retrogradation of starch gels and soften the bread-crumb.

10. THE EFFECT OF INTERACTIONS ON THE COLOR OF
FOODS
• 1. Changes in hemoproteins

11. CHANGES IN CAROTENOIDS AND ANTHOCYANINS

12. INTERACTION AFFECTING FOOD FLAVOR
HYDROLYTIC REACTIONS
• Changes that occur in bovine meat
during aging bring about not only
tenderization, but also increase the
content of free amino acids.
• Accumulation of amino acids
enhance flavour formation in roasted
meat
OXIDATIVE REACTION
• Terpenes are present in the majority
of foods of plant origin.
• They are easily oxidized upon storage
and heating, with the formation of
several aromas

13. INTERACTIONS THAT AFFECT TEXTURE AND
RHEOLOGICAL PROPERTIES OF FOOD
Freeze denaturation of protein:
1. In frozen stored fish
predominantly of the Gadidae
family, cross-linking of
myofibrillar proteins, leads to
so–called freezing denaturation.
2. This results loss of functional
properties, water holding. Fat
emulsifying, gel forming
capacity.

14. CROSS-LINKING IN GELS

15. FORMATION OF BIODEGRADABLE FILMS

16. INTERACTION IN THE DOUGH AND BREAD LOAF