Proteins at Middlesex University | Flashcards & Summaries

Select your language

Suggested languages for you:
Log In Start studying!

It looks like you are in the US?
We have a website for your region.

Take me there

Lernmaterialien für Proteins an der Middlesex University

Greife auf kostenlose Karteikarten, Zusammenfassungen, Übungsaufgaben und Altklausuren für deinen Proteins Kurs an der Middlesex University zu.

TESTE DEIN WISSEN

When proteins in an egg coagulate, why does it turn solid?

Lösung anzeigen
TESTE DEIN WISSEN

Because the protein network traps the water inside, causing the egg to solidify

Lösung ausblenden
TESTE DEIN WISSEN

Give disadvantages of protein coagulation in cooking?

Lösung anzeigen
TESTE DEIN WISSEN

lumpy custard and lumpy hollandaise

Lösung ausblenden
TESTE DEIN WISSEN

What process denatures proteins the quickest?

Lösung anzeigen
TESTE DEIN WISSEN

Heat

Lösung ausblenden
TESTE DEIN WISSEN

What is the building block of a protein?


Lösung anzeigen
TESTE DEIN WISSEN

Amino acid


Lösung ausblenden
TESTE DEIN WISSEN

What are the bonds that hold amino acids together called? 

Lösung anzeigen
TESTE DEIN WISSEN

peptide bonds.


Lösung ausblenden
TESTE DEIN WISSEN

Give advantags of protein coagulation in cooking?


Lösung anzeigen
TESTE DEIN WISSEN

gnocchi



Lösung ausblenden
TESTE DEIN WISSEN

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?

Lösung anzeigen
TESTE DEIN WISSEN

It will evaporate and disappear

Lösung ausblenden
TESTE DEIN WISSEN

Name 2 things that you could add to a sauce to disfavour coagulation?

Lösung anzeigen
TESTE DEIN WISSEN

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)

Lösung ausblenden
TESTE DEIN WISSEN

In raw meat/fish, are the hydrophobic amino acids located on the inside or the outside of the protein and why?

Lösung anzeigen
TESTE DEIN WISSEN

Inside, to keep them away from all the water that surrounds the proteins

Lösung ausblenden
TESTE DEIN WISSEN

Why does vinegar speed up protein coagulation in poached eggs?

Lösung anzeigen
TESTE DEIN WISSEN

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

Lösung ausblenden
TESTE DEIN WISSEN

Are the bonds between the amino acids on the protein chain stronger or weaker than
those holding the protein together in a 3D shape?

Lösung anzeigen
TESTE DEIN WISSEN

Stronger.
The bonds keeping the protein in a 3D shape are much weaker and are broken by heat, acid, salt and mechanical action

Lösung ausblenden
TESTE DEIN WISSEN

When proteins coagulate in meat/fish and eggs, why does they go cloudy?

Lösung anzeigen
TESTE DEIN WISSEN

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

Lösung ausblenden
  • 2680 Karteikarten
  • 178 Studierende
  • 0 Lernmaterialien

Beispielhafte Karteikarten für deinen Proteins Kurs an der Middlesex University - von Kommilitonen auf StudySmarter erstellt!

Q:

When proteins in an egg coagulate, why does it turn solid?

A:

Because the protein network traps the water inside, causing the egg to solidify

Q:

Give disadvantages of protein coagulation in cooking?

A:

lumpy custard and lumpy hollandaise

Q:

What process denatures proteins the quickest?

A:

Heat

Q:

What is the building block of a protein?


A:

Amino acid


Q:

What are the bonds that hold amino acids together called? 

A:

peptide bonds.


Mehr Karteikarten anzeigen
Q:

Give advantags of protein coagulation in cooking?


A:

gnocchi



Q:

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?

A:

It will evaporate and disappear

Q:

Name 2 things that you could add to a sauce to disfavour coagulation?

A:

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)

Q:

In raw meat/fish, are the hydrophobic amino acids located on the inside or the outside of the protein and why?

A:

Inside, to keep them away from all the water that surrounds the proteins

Q:

Why does vinegar speed up protein coagulation in poached eggs?

A:

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

Q:

Are the bonds between the amino acids on the protein chain stronger or weaker than
those holding the protein together in a 3D shape?

A:

Stronger.
The bonds keeping the protein in a 3D shape are much weaker and are broken by heat, acid, salt and mechanical action

Q:

When proteins coagulate in meat/fish and eggs, why does they go cloudy?

A:

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

Proteins

Erstelle und finde Lernmaterialien auf StudySmarter.

Greife kostenlos auf tausende geteilte Karteikarten, Zusammenfassungen, Altklausuren und mehr zu.

Jetzt loslegen

Das sind die beliebtesten Proteins Kurse im gesamten StudySmarter Universum

MCBG 2 - Proteins

University of Leicester

Zum Kurs
Amino Acids and Proteins

Chinese University of Hong Kong

Zum Kurs
PROTEIN (MIDTERM)

Our Lady of Fatima University

Zum Kurs
nutri proteinas

Universidad Nacional Federico Villarreal

Zum Kurs
CCLAB PROTEINS

Saint Louis College

Zum Kurs

Die all-in-one Lernapp für Studierende

Greife auf Millionen geteilter Lernmaterialien der StudySmarter Community zu
Kostenlos anmelden Proteins
Erstelle Karteikarten und Zusammenfassungen mit den StudySmarter Tools
Kostenlos loslegen Proteins