INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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There are 2 structures of proteins, fibrous and globular. Meat, chicken, fish, wheat are all exams of
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globular
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fibrous
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Globular proteins are categorized into four structural classes: all-, all-, +, and / (Levitt and Chothia, 1976). The ribbon diagrams illustrating the structures in each class are shown in Figure 1.8.
Detailed explanation-2: -Collagen, myosin and keratin, all of them are fibrous protein but albumins is globular protein.
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