Note that your final mark will not be saved in the system.
3.3.2.1 Proteins Typeit
Type the correct answers into the spaces. Fill all the spaces before clicking ‘Check Answers!’
Proteins are large biomolecules built of hundreds of which bond together forming short chains of peptides. Peptides can then bond together to form longer chains of polypeptides (proteins).
Various food preparation and cooking methods can change the structure of proteins and allow us to obtain a variety of dishes.
is a process in which chemical bonds in the proteins are being broken, leading to the damage of their structure. This happens at high temperatures, in environments and due to mechanical action such as whisking. Mechanical actions also lead to the damage of protein structure; however, this process can be partially reversed – you can notice how whipped egg white will turn into liquid if left to stand for some time. If beaten for too long, the proteins will shrink and push out water – this is called syneresis.
is a process in which large particles of proteins aggregate and form lumps. This is because they are being deprived of their electric charge. You can observe it by adding salt to an egg white. This process is usually reversible.
Gluten is the protein found in certain grains (such as ). Gluten is formed from two kinds of proteins: and gliadin. When mixed with water, they join together and form a net-like structure. Gluten fibres are elastic and can be easily stretched, which gives the dough a sponge-like structure. This is why wheat bread is soft and elastic, and gluten-free bread is rather tender and brittle. During bread making, produces carbon dioxide (CO2). The gluten net is useful because it traps the carbon dioxide bubbles and allows the dough to .