EXPERIMENT #15: DENATURATION OF PROTEIN EGG ALBUMIN

Question 1

Large molecules made up of small amino acids

Answer 1

Proteins

Question 2

Proteins are held in a _____ due to the interaction of______ on the amino acids from one part of the molecule to another area of the molecule

Answer 2

Natural shape, side groups

Question 3

These interactions may be _____ or_____

Answer 3

Hydrogen bonds, disulfide bonds

Question 4

How is proteins denatured

Answer 4

By disrupting the H-bonds that are within the structure

Question 5

When denaturation of protein happens the overall shape of the protein is associated with______ properties, such as ______ ,_______, and _______

Answer 5

Food processing properties, solubility,gel formation, enzyme activity

Question 6

In the_____, the_____ will change from_____ to____

Answer 6

Egg whites, albumin, clear, white

Question 7

Methods of denaturing protein

Answer 7

Heat, acids and bases, organic compounds, heavy metals

Question 8

Done by cooking

Answer 8

Heat

Question 9

Form their own hydrogen bonds with the amino acids

Answer 9

Organic compounds

Question 10

React with disulfide bonds

Answer 10

Heavy metals

Question 11

What is the denaturation of protein

Answer 11

Process of disrupting the bonds in proteins

A process by breaking amino acids linkage to form protein

Question 12

Heat

Answer 12

Hydrogen bonds are disrupted

Question 13

Ionic compound

Answer 13

Salt bridges disrupts hydrogen bonds

Question 14

Base

Answer 14

Make the myofibrillar protein more vulnerable to destruction

Question 15

Acids

Answer 15

Hydrogen bonds are broken down

Question 16

Organic solvents

Answer 16

Organic solvents disrupts hydrophobic actions between the non polar side chains of amino acids