Protein
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what is a compound that contains carbon, hydrogen, oxygen and nitrogen?
protein
hydration denaturation/coagulation enzymatic reactions buffering browning are all functions of
protein
Proteins are amino acids linked by ____ ____
peptide bonds
Denaturations happens before ____
coagulation
what is the relaxation of tertiary to secondary structure of a protein accompanied by decreasing solubility of a pro
denaturation
what is precipitation of pro as molecules aggregate? (egg whites)
coagulation
What state is the protein an uncooked food and most soluble
native state
what state is an unfolded structure and less soluble
denatured state
what state is a denatured protein bind together and form network, usually in gel or solid mass
coagulated state
What are the three phases of gelatin
phase 1 - hydration phase 2 - dispersion phase 3 - gelation
During what phase is there absorbing of 5-10x weight when heated in water where water is absorbed and gelatin swells and traps free water
phase 1 hydration
during what phase is stirring done to ensure homogenous dispersion
phase 2 dispersion
during what phase is refrigeration crucial where sol becomes gel
phase 3 gelation
What is the gelatin gold standard concentration
1 Tbsp/ 2 cups liquid
What is the gelatin gold standard temperature
fast cooling
What does sugar do to gelatin? How much gel should you add?
delays gelling and weakens gel add 2 Tbsp gelatin per 1/2 c sugar
What is the gelatin gold standard acid
optimum is pH 5-10
What do enzymes do to gelatin
weakens gel (enzymes:proteases)
What does salt do to gelatin?
salts
Do enzymes effect gel if it is carbohydrate based?
NO