Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Chemistry > Proteins > Flashcards

Proteins Flashcards

1
Q

Chemical bond in the primary structure of proteins is?

A

Covalent Bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Prolamins are proteins soluble in what?

A

alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Number of amino acids serving as monomer units (building blocks) in food proteins is?

A

20

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Amino acids in proteins are in what form?

A

L-amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Which amino acids have the highest reactivity in Maillard reactions?

A

Arginine and Lysine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

At pH=pI, proteins are general solubility is what?

A

least soluble in aqueous solutions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Chemical bond in secondary structure of proteins is what kind of bonding?

A

Hydrogen bonding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Affinity of proteins to make foams can be increased by what?

A

by partial denaturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What two amino acids are involved in synthesis of lysinoalanine?

A

Cysteine/cysteine and lysine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The collagen molecule is rich in what amino acids?

A

Glycine, proline, hydroxyproline

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Myosin and actin are?

A

Contractile proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Myosin molecules are held together in thick filaments due to?

A

ionic interactions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Water activity of raw meat is?

A

>0.95

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

pH of meat is?

A

5-5.5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Histidine is what type of molecule?

A

Polar, positively charged amino acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The first increase in toughness during cooking of meat (~40-40 degrees Celsius) happens due to ?

A

Partial denaturation of actomyosin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

When does collagen (gelatin) form gels?

A

Upon cooling of hot solutions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Protein content in milk is?

A

3-5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the pH at which casein coagulates at room temperature?

A

4.6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Proteins can foam or serve as emulsifiers due to what?

A

Amphiphilic nature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Affinity of proteins to make foams can be increased by what?

A

Partial denaturation

22
Q

Casein micelles stay dispersed in milk due to what?

A

highly hydrophilic and charged kappa-casein

23
Q

Collagen (gelatin) forms gels by forming junctions zones caused by?

A

Hydrogen Bonds

24
Q

T or F. Gluten is soluble in water.

25
Q

The major reaction during dough formation is:

A

Sulfhydryl-disulfide interchange (intra and intermolecular) in gliadins and glutelins

26
Q

Globulins proteins are generally:

A

Soluble in diluted salt solutions

27
Q

Egg Protein that has antimicrobial activity is:

28
Q

Define what carbohydrates are.

A

Polyhydroxy aldehydes, polyhydroxy ketons, and compounds derived from simple carbohydrates through reduction, oxidation, substitution, and condensation

29
Q

T or F. All carbohydrates are sweet and digestible.

30
Q

Egg protein that binds to biotin is?

31
Q

Name the Amino Acid from it’s structure, give it’s polarity.

A

Arginine, polar and positively charged, basic amine side chain

32
Q

Name the Amino Acid from its structure, give its polarity.

A

Lysine, polar and positively charged, basic amine side chain

33
Q

Name the Amino Acid from its structure, give its polarity.

A

Histidine, polar and positively charged, basic amine side chain

34
Q

Name the Amino Acid from its structure, give its polarity.

A

Aspartic Acid, polar and negitively charged, acidic (carboxly side chain)

35
Q

Name the Amino Acid from its structure, give its polarity.

A

Glutamic Acid, polar and negitively charged, acidic (carboxly side chain)

36
Q

Name the Amino Acid from its structure, give its polarity.

A

Serine, Polar and uncharged, hydrophilic

37
Q

Name the Amino Acid from its structure, give its polarity.

A

Threonine, Polar and uncharged, hydrophilic

38
Q

Name the Amino Acid from its structure, give its polarity.

A

Asparagine, Polar and uncharged, hydrophilic

39
Q

Name the Amino Acid from its structure, give its polarity.

A

Glutamine, Polar and uncharged, hydrophilic

40
Q

Name the Amino Acid from its structure, give its polarity.

A

Cysteine, Polar and uncharged, hydrophilic

41
Q

Name the Amino Acid from its structure, give its polarity.

A

Selnocysteine, Polar and uncharged, hydrophilic

42
Q

Name the Amino Acid from its structure, give its polarity.

A

Glycine, Polar and uncharged, hydrophilic

43
Q

Name the Amino Acid from its structure, give its polarity.

A

Proline, Non-polar and hydrophobic with an amino group ring

44
Q

Name the Amino Acid from its structure, give its polarity.

45
Q

Name the Amino Acid from its structure, give its polarity.

A

Isoleucine

46
Q

Name the Amino Acid from its structure, give its polarity.

47
Q

Name the Amino Acid from its structure, give its polarity.

A

Methionine

48
Q

Name the Amino Acid from its structure, give its polarity.

A

Phenylalanine

49
Q

Name the Amino Acid from its structure, give its polarity.

A

Tryptophan

50
Q

Name the Amino Acid from its structure, give its polarity.

51
Q

Name the Amino Acid from its structure, give its polarity.

A

Tryosine, polar and uncharged, hydrophilic

Food Chemistry (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions