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When proteins in an egg coagulate, why does it turn solid?
Because the protein network traps the water inside, causing the egg to solidify
Give disadvantages of protein coagulation in cooking?
lumpy custard and lumpy hollandaise
What process denatures proteins the quickest?
Heat
What is the building block of a protein?
Amino acid
What are the bonds that hold amino acids together called?
peptide bonds.
Give advantags of protein coagulation in cooking?
gnocchi
If you leave steak in the oven for too long, what happens to the water that is squeezed out of the protein network due to coagulation?
It will evaporate and disappear
Name 2 things that you could add to a sauce to disfavour coagulation?
Big bulky molecules - so fat (think scrambled eggs where cream gives a less rubbery texture)
or starch (eg in creme patisserie which is much less likely to form lumps compared to custard)
In raw meat/fish, are the hydrophobic amino acids located on the inside or the outside of the protein and why?
Inside, to keep them away from all the water that surrounds the proteins
Why does vinegar speed up protein coagulation in poached eggs?
Vinegar is an acid which helps cause the proteins to denature.
The small positive H+ ions in the vinegar then help surround the negative charges on the hydrophilic amino acids, reducing any potential repulsion between amino acids and helping the proteins come together in a coagulated network
Are the bonds between the amino acids on the protein chain stronger or weaker than
those holding the protein together in a 3D shape?
Stronger.
The bonds keeping the protein in a 3D shape are much weaker and are broken by heat, acid, salt and mechanical action
When proteins coagulate in meat/fish and eggs, why does they go cloudy?
In raw meat/fish, there are gaps between the protein bundles where the light can pass through.
As the proteins denature and coagulate, they form a continuous network
throughout the egg and light can no longer pass through because there are no longer any gaps
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