All of These Conditions Can Cause Protein Denaturation, Except
Affiliate vi. Poly peptide
The Office of Proteins in Foods: Cooking and Denaturation
In addition to having many vital functions within the body, proteins perform different roles in our foods by adding certain functional qualities to them. Protein provides food with structure and texture and enables water retention. For example, proteins cream when agitated. (Motion picture whisking egg whites to make angel food cake. The foam bubbles are what give the angel food cake its airy texture.) Yogurt is another good example of proteins providing texture. Milk proteins called caseins coalesce, increasing yogurt'southward thickness. Cooked proteins add some color and flavour to foods as the amino group binds with carbohydrates and produces a brown pigment and aroma. Eggs are between 10 and xv percent protein by weight. Most block recipes use eggs considering the egg proteins assistance bind all the other ingredients together into a uniform block batter. The proteins aggregate into a network during mixing and blistering that gives cake structure.
Protein Denaturation: Unraveling the Fold
When a cake is baked, the proteins are denatured. Denaturation refers to the concrete changes that take place in a protein exposed to abnormal conditions in the environment. Heat, acrid, high salt concentrations, alcohol, and mechanical agitation can cause proteins to denature. When a poly peptide denatures, its complicated folded structure unravels, and it becomes just a long strand of amino acids again. Weak chemical forces that concord tertiary and secondary protein structures together are cleaved when a protein is exposed to unnatural atmospheric condition. Because proteins' function is dependent on their shape, denatured proteins are no longer functional. During cooking the applied estrus causes proteins to vibrate. This destroys the weak bonds holding proteins in their complex shape (though this does non happen to the stronger peptide bonds). The unraveled protein strands and so stick together, forming an aggregate (or network).
Figure 6.6 Poly peptide Denaturation
Source: http://pressbooks-dev.oer.hawaii.edu/humannutrition/chapter/the-role-of-proteins-in-foods-cooking-and-denaturation/
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