Protein II

Question 1

What is Denaturation?

Answer 1

The permanent alteration of proteins’ chemical structure

Question 2

Describe the effect of heat on meat

Answer 2

Collagen and Elastin molecules coagulate at 60 degrees cel. and the meat shrinks. under 100 degrees cel. coagulation is slow, over 100 coag is rapid and protein becomes hard

Question 3

Describe the effect of heat on egg

Answer 3

A 60, albumen coagulation starts and ovalbumin denatures into a solid and continues until the albumen is solid and opaque

Question 4

Describe the effect of heat on Milk proteins

Answer 4

Boiling or Baking lactalbumin and lactoglobulin coagulate as milk is heated and forms a skin on the surface

Question 5

What is the main function of protein?

Answer 5

The main function of protein is for bodybuilding