Proteins an der Middlesex University | Karteikarten & Zusammenfassungen

Lernmaterialien für Proteins an der Middlesex University

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TESTE DEIN WISSEN

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

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TESTE DEIN WISSEN

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

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TESTE DEIN WISSEN

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

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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)

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TESTE DEIN WISSEN

Give disadvantages of protein coagulation in cooking?

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lumpy custard and lumpy hollandaise

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TESTE DEIN WISSEN

What are the bonds that hold amino acids together called? 

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peptide bonds.


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TESTE DEIN WISSEN

What process denatures proteins the quickest?

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TESTE DEIN WISSEN

Heat

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TESTE DEIN WISSEN

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

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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

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TESTE DEIN WISSEN

Give advantags of protein coagulation in cooking?


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gnocchi



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TESTE DEIN WISSEN

Why does vinegar speed up protein coagulation in poached eggs?

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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

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TESTE DEIN WISSEN

What is the building block of a protein?


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Amino acid


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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?

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TESTE DEIN WISSEN

It will evaporate and disappear

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TESTE DEIN WISSEN

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

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TESTE DEIN WISSEN

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

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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?

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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

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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:

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:

Give disadvantages of protein coagulation in cooking?

A:

lumpy custard and lumpy hollandaise

Q:

What are the bonds that hold amino acids together called? 

A:

peptide bonds.


Q:

What process denatures proteins the quickest?

A:

Heat

Mehr Karteikarten anzeigen
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

Q:

Give advantags of protein coagulation in cooking?


A:

gnocchi



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:

What is the building block of a protein?


A:

Amino acid


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:

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:

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

Proteins

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