What is the role of glycoproteins? What is Glycoprotein?

This one is very useful.

Identification role. It also has a certain amount of liquidity.

Only the word "recognition" is mentioned in the multiple-choice question. Be sure to choose glycoproteins.

A glycoprotein is a protein that contains oligosaccharide chains, which are linked by covalent bonds. The oligosaccharide chains are usually linked to proteins through glycosylation during co-translation modification or post-translation modification.

In glycoproteins, the composition of sugars is often complex, including mannose, galactose, fucose, glucosamine, galactosamine, sialic acid, etc.

Glycoprotein polypeptide chains often carry many short heterosaccharide chains. They usually include N-acetylhexylfurfuramine and hexose (often galactose and/or mannose, but less glucose).

Protein sugar is a low-calorie sweetener, which is made of protein sugar stevia, aspartyl phenylalanine methyl ester and other substances as aggregates, and then processed through advanced technology.

1. Sweetener

Protein sugar is a low-calorie sweetener, which is made into a sweetener of different sucrose by protein sugar stevia, aspartyl phenylalanine methyl ester and other substances through advanced molecular binding process, in which the calorie is only one-third of sucrose.

2. Taste and texture

Protein sugar is a low-calorie sweetener, and the taste of sucrose is completely different, not only does not have the sweetness of sucrose, but also the sweetness is innocent, giving people a refreshing feeling, after eating will not appear in the stomach regurgitation symptoms, than ordinary sugar is more conducive to human health.

3. Scope of application

Protein sugar can be directly eliminated in the human body without any metabolism, and is generally used in food, medicine and health care products, which can not only improve the taste of food, but also will not increase the sugar intake of the human body, and is suitable for diabetics and obese people.

Protein sugar is a sweetener that meets a low calorific value.

Protein sugar is mainly made of aspartylphenylalanine methyl ester, protein sugar stevia and other products as aggregates, through scientific formula and advanced technology of molecular combination, so that it forms a completely different flavor from sucrose. Pure sweetness, brightness, refreshing, no sucrose sweetness, sluggishness, acid regurgitation in the mouth and stomach and other phenomena. It is a sweetener with a low calorific value.

Its calories are about 1:300 that of sucrose and 100 times sweeter.

Because it is a low-calorie sweetener, it does not participate in any metabolism of the human body in the application of food and medicine, and is also an ideal sweetener that has the ability to improve the flavor and quality of various sweet health products, medicines, and foods, and improve the grade of products.

Protein sugar is a low-calorie sweetener made from protein sugar stevia, aspartyl phenylalanine methyl ester and other substances through advanced technology. Protein sugars are not real sugars and do not contain sugary nutrients in them. Protein sugars can be divided into two main categories:

One is albumin sugar, such as cocoa proteinose, cream proteinose, three-color protein sugar, etc.; One is to add protein sugars to nuts, such as peanut protein candy and pine seed protein sugar.

Principle of protein sugar production: protein is a hydrophilic colloid, which is mixed with a large amount of air after rapid stirring after rehydration, forming many bubbles and becoming a stable foam adsorption layer. After the boiled sugar solution is washed into the protein foam, the sucrose molecules, the syrup and other ingredients are evenly distributed around the foam adsorption layer after continuous stirring, so that the original thin and soft foam tissue becomes concentrated, the viscosity increases, the stability of the mechanism is enhanced, and it becomes solid and brittle after cooling, which is the proteosome.

The specific gravity of protein sugars varies with the amount of air charged. The specific gravity of the air filled with more is reduced more, and the specific gravity of the air filled with less is reduced. The supersaturated sucrose solution, under vigorous mechanical stirring, is easy to recrystallize, even if tiny sucrose crystals appear, it will destroy the stability of the foam tissue, and as a result, the protein sugar will lose its delicate and loose characteristics, and lose its luster.

In order to stop the return of protein sugar, it is necessary to increase the content of sand control agent, so the reducing sugar content in protein Sun Qingxiao candy is higher.

In order to make the meringue delicate, lubricating and easy to cut into pieces, some grease needs to be added to the ingredients, but the grease is a defoamer, which affects the formation and stability of the protein foam. Therefore, it is strictly forbidden to add grease to the protein solution that has not yet foamed. It is necessary to wait for the meringue to be stirred and cooled to a stable state before adding grease.

After a little mixing, it can be moved to a cooling table or a sugar rolling machine for molding.