Protein

    Subdecks (1)

    Cards (16)

    • Denaturation- the chemical bonds in protein molecules can be broken by: heating food, mechanical agitation (Eg whisking eggs) adding acids (eg lemon juice) air bubbles (eg formed in meringue)
    • Overcooking causes the coagulated protein molecules to tighten up and squeeze out the trapped water - the food will become dry And tough (eg over cooked meat, scrambled egg)
    • Coagulation - as protein foods are prepared + cooked they change texture + become more solid denatured protein molecules unfold and join up with other Ones to form big groups as they coagulate, they trap air and water
    • Egg white protein can strech and hold a large volume of air to produce a foam eg meringue
    • Air is trapped in a gas in liquid foam by whisking eg egg whites for meringue
    • structure of proteins: large polymers, made up of indivisual units called amino acids, folded into compact shapes, chemical bonds in th protein hold it together in its compact shapes. They stop it unfolding
    • Chemical bonds?
      Forces that hold atoms together in a molecule
    • Denatured proteins unfold and join up with ones to form big groups - they coagulate
    • As they coagulate, they trap air and water
    • Chemical bonds can be broken by heat, whisking, acids, air bubbles