1. Project Team
1.1. Azeneth Bautista, Emily Avendano, Cesar Rodriguez, Efrain Campos
2. Key Visuals
2.1. (Coagulation)
3. Key Vocabulary
3.1. Denaturation(311)-Any change of the shape of a protein molecule without breaking peptide bonds.
3.2. Coagulation(311)-When a liquid or semi-liquid protein forms solid or semi-soft clots.
3.3. Gluten(313)-The network of elastic protein strands that give bread dough its structure.
3.4. Protein gel(314)-is a mixture of mostly fluids locked in a tangled three-dimensional mesh.
4. Extra Information
4.1. Videos
4.1.1. Kneading
4.2. Questions
4.2.1. 1)
4.2.2. What is the most common way of denaturing protein? ( pg 312)
4.2.3. 2)
4.2.4. Protein gel is mainly used for what food product? (pg. 314)
5. Page Numbers
5.1. 311-314
6. Summary
6.1. Methods of Denaturing
6.1.1. Temperature Changes
6.1.1.1. Heat is the most common method of denaturing protein. The rate of increase for protein denaturation is 600 times for every 10 degree celcius increase in temperature.
6.1.2. Mechanical Actions
6.1.2.1. Mechanical Actions such as beating, rolling,and kneading can disrupt protein structures. Vigorous or prolonged actions will cause proteins to lock into new positions with other molecules.
6.1.3. Chemical Methods
6.1.3.1. One of these methods is the change in pH. Exposure to acids or alkalies can cause proteins to unfold.The pH needed o denature proteins will vary.Each type of protein has a pH range in which it stable.Add vinegar or lemon juice to milk and note the coagulation and curdling caused by the low pH.
6.1.4. From Gels
6.1.4.1. The different types of functions in proteins are used as gelling agents, textures, emulsions and foaming agents. Protein gels contain long, thin, chain like polymers of amino acids. These proteins are mainly used for and help create the sturdy structure of gelatin.