FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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amino acids form new proteins
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the protein is denatured
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the peptide bonds in the protein are broken
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because the heat removes water, the hydrophilic amino acids leave the pan
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Detailed explanation-1: -Whenever eggs are cooked with heat, the egg whites turn from clear to white, and the gel becomes more rubbery. As heat denatured the proteins in the egg white, it broke apart some of the bonds (mostly hydrogen bonds) that were holding the proteins in their original shape.
Detailed explanation-2: -If egg whites are beaten until they are stiff, they are fully denatured and have no elasticity; they lose their original properties and aren’t able to return to their former state. If egg whites are beaten only until they form soft peaks, the proteins are only partially denatured and retain some of their elasticity.
Detailed explanation-3: -In a raw egg, these proteins are curled and folded to form a compact ball. When you cook an egg, these proteins uncurl and form new bonds with one another. The longer you heat the proteins and the higher the temperature, the tighter the proteins will bond to each other.
Detailed explanation-4: -While cooking meat, protein content does not change. At the University of Wisconsin, the research found out that meat frying or grilling does not affect the content of the protein.