Protein Structure and Function Concepts

Dr. Kiki Sanford explains protein denaturation, a key process in cooking, where proteins change structure under extreme conditions like heat, acid, or force. This process is crucial for creating various foods. Proteins, made of amino acids, have complex structures that determine their function. Denaturation can be induced by heat, acid, or physical force, leading to new bonding opportunities and changes in food texture, such as coagulation in egg whites and custard.

What is the primary effect of protein denaturation in cooking?

• It reduces the nutritional value of proteins.

• It makes proteins more colorful.

• It changes the protein structure, affecting how they react.

• It enhances the flavor of food.

How many amino acids are encoded in our genetic code?

• 10

• 20

• 50

• 100

What are essential amino acids?

• Amino acids that are only found in plants.

• Amino acids that can be synthesized by the body.

• Amino acids that must be obtained through diet.

• Amino acids that are not found in proteins.

Which structural level of proteins involves side chain interactions?

• Quaternary

• Tertiary

• Secondary

• Primary

What determines the final folded shape of a protein?

• The temperature of the environment.

• The pH level of the solution.

• The primary structure of amino acids.

• The presence of water.

What happens to proteins when they are heated?

• They dissolve in water.

• They start vibrating more intensely.

• They change color.

• They become more rigid.

How does acid cause protein denaturation?

• By increasing the temperature.

• By reducing the protein size.

• By changing the pH level.

• By adding more water.

What is the result of protein chains bonding with one another?

• They become transparent.

• They lose their nutritional value.

• They form a solid network.

• They become more soluble.

What is coagulation in the context of food science?

• The process of proteins dissolving in water.

• The bonding of proteins into a solid mass.

• The separation of proteins from fats.

• The conversion of proteins into amino acids.

What causes the change from translucent to opaque in egg whites?

• Fermentation

• Coagulation

• Oxidation

• Evaporation