Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 1: Proteins
- Created by: erp2002
- Created on: 12-06-17 17:42
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- The food science of protein:
- Denaturation:
- Protein molecules are very big and formed into bundles held together by chemical bonds
- Chemical bonds can be broken by heat, whisking, acids, air bubbles
- If a protein molecule bundle unfolds and changes shape - it denatures
- Coagulation:
- Denatured protein molecules unfold and join up with other ones to form big groups - they coagulate
- As they coagulate they trap air and water
- …
- Denaturation:
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