Functions of Protein in Food

Which of the following is NOT a common use of protein in food preparation?

• Sweetening

• Fermentation

What happens during protein denaturation?

• It involves unfolding the structure, leading to loss of function.

• It involves forming new peptide bonds, leading to a new structure.

Explain coagulation and its role in cooking eggs, milk, meat, and making egg foams and meringues.

• Coagulation is the process of a liquid changing to a solid or semi-solid state, essential in cooking eggs, milk, and meat, and in making egg foams and meringues.

• Coagulation is the process of a gas changing to a liquid state, essential in cooking eggs, milk, and meat, and in making egg foams and meringues.

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

What are amino acids?

• Kind of vitamin

• Building blocks of proteins

Tags

NGSS.HS-LS1-1

NGSS.HS-LS1-6

How many amino acids are in the human body?

• 18

• 20

Tags

NGSS.MS-LS3-1

Which amino acids must be consumed from our foods?

• Essential amino acids

• Non-proteinogenic amino acids

What are foods missing one or more essential amino acids called?

• Essential proteins

• Incomplete proteins

Most incomplete proteins are found in _______.

• grains and vegetables

• dairy products

Which combinations create an essential amino acid?

• Rice and red beans

• All of the above

Which is a primary source of protein?

• Eggs

• Vegetables