Property Of Foods Flashcards
1
Q
Define coagulation
A
When protein changes from a fluid to a solid e.g. Curdling
2
Q
Define aeration
A
Agitation e.g. Whipping egg whites traps air in a foam
3
Q
When does denaturation occur?
A
When the bonds holding the helix shape are broken and the strands of the helix shape seperate
4
Q
Is denaturation visible?
A
No
5
Q
Is coagulation visible?
A
Yes
6
Q
What does the temperature do to protein?
A
Heat causes the protein to denature and unravel
The higher the temperature, the quicker proteins denature and then coagulate or clot
7
Q
What do acids do to proteins?
A
Denature the proteins by breaking and attacking the salt bridges between amino acid strands
8
Q
Define denaturation
A
Structure of the protein is altered by heat, enzymes, sugar and etc
