FOOD PROCESSING AND PRESERVATION
PROPERTIES OF FOOD COMPONENTS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Ability to retain water (water holding capacity)
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Delays coagulation process
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Help in the dispersion of fat uniformly into water
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Act as binding and foaming agent
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Detailed explanation-1: -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 foam when agitated.
Detailed explanation-2: -The protein C system provides important control of blood coagulation by regulating the activities of factor VIIIa (FVIIIa) and factor Va (FVa), cofactors in the activation of factor X and prothrombin, respectively.
Detailed explanation-3: -Proteins are responsible for nearly every task of cellular life, including cell shape and inner organization, product manufacture and waste cleanup, and routine maintenance. Proteins also receive signals from outside the cell and mobilize intracellular response.