Consider the following statements regarding protein binders: They are ...
Recently, the Food Safety and Standards Authority of India (FSSAI) clarified that addition of protein binders in milk and milk products are not permitted.
- These are biological agents have emerged as an important and required class of ingredients to manufacture a wide range of new food products, especially semi-solid orsolid foods.
- These are known to affect the digestibility of the protein bound and thus can affect the biological and nutritive value of milk proteins.
- Protein binding also influences the bioavailability and distribution of active compounds.
What is milk protein?
- It is a good source of essential amino acids.
- They are easily digestible and do not contain any anti-nutritional factors like many plant-based proteins.
Hence both statements are correct.
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Consider the following statements regarding protein binders: They are ...
Protein binders are substances that are used in various industries, including the food industry. They have the ability to bind or interact with proteins, which can have several effects on the properties and characteristics of proteins. Let's analyze each statement given in the question:
1. They are used as ingredients to manufacture food products.
This statement is correct. Protein binders are commonly used in the food industry as ingredients to manufacture food products. They are added to improve the texture, stability, and functionality of food products. For example, protein binders can be used in processed meats to improve their water-holding capacity and provide a better texture. They are also used in bakery products to enhance dough elasticity and improve the quality of bread. Protein binders can be derived from various sources, including plant proteins, animal proteins, and microbial proteins.
2. They affect the biological and nutritive value of milk proteins.
This statement is also correct. When protein binders interact with milk proteins, they can alter their biological and nutritive value. Milk proteins, such as casein and whey proteins, are highly valued for their nutritional quality as they contain all essential amino acids required by the human body. However, the addition of protein binders can affect their digestibility and bioavailability. Some protein binders may form complexes with milk proteins, leading to reduced digestibility and absorption of amino acids. This can ultimately affect the nutritional value of milk proteins.
In conclusion, both statements given in the question are correct. Protein binders are indeed used as ingredients in the manufacture of food products, and they can have an impact on the biological and nutritive value of milk proteins.