Proteins And Enzymes

The formation of disulphide bonds from two sulfhydryl groups of the same molecule or of different molecules result in the __________ or __________ of rigidity in the protein texture

TRUE or FALSE? The procedure for finding total protein in a food is determined by analyzing for protein nitrogen and then multiplying the results by 6.25 to determine the actual amount of protein in the food analyzed

TRUE or FALSE? Some proteins such as ovalbumin in egg white, lactalbumin in milk and gluten in flour are soluble in pure water

TRUE or FALSE? Proteins such as those in the muscle tissue of meats are able to bind to water molecules through forces such as hydrogen bonding

The change in molecular structure without breaking covalent bonds or altering amino acid sequence is referred to as __________

The most common method for protein determination in food materials in the __________ procedure

Proteins are important constituents in hair, skin, muscles, and biological fluids, such as __________ and __________

In foods, proteins serve a variety of functions, such as coagulation, thickening, __________ and __________

In many foods, protein fragments, known as __________, contribute to flavour

Proteins may exist as homoproteins, which contain only __________

Proteins may exists as heterproteins, which include amino acids and other chemical groups, such as lipids, __________, __________, or other organic materials as part of the primary structure

Hemoglobin in meat is an example of a _____ - protein. Casein in milk is an example of a _____ - protein

The non-amino acid portion of heteroproteins is called the __________ group

Define protein functionality

Two water-related properties of proteins are __________ and __________

Define water-binding capacity

In general, denatured proteins become __________ soluble and have __________ water-holding capacity

Proteins function as emulsifiers because of their __________ nature

A foam is a special type of emulsion, where the two immiscible substances are __________ and __________

Coagulation of protein chains can lead to protein __________ or __________ depending on the concentration of protein

How do we get around the problem of proteins that are limiting one or more essential amino acids?