3

1. julio ,sonja , anette, cruz

2. Key Visuals

2.1. Protein sources

2.2. 3

3. Key Vocabulary

3.1. Denaturation- Any change of the shape of a protein molecule without breaking peptide bonds.

3.2. Coagulation- Type of permanent denaturation that result when a liquid or semiliquid protein forms solid or semisoft cloth.

3.3. Gluten- Network of elastic protein strands that give bread dough its structed.

3.4. Protein gel- Mixture of mostly fluids locked in a tangle three-dimesional mesh made of denatured and coagulated proteins.

4. General Info

4.1. 1. changing the shape of a protein without breaking a peptide bond is?

4.2. 2. what are the functions of proteins in food?

5. pages 311-314

5.1. 311-314

6. Summary

6.1. hydrophobic side chains enable proteins to form lipo-proteins which are important part of wall cells. Examples the proteins are caseins found in milk ,cheese making , mixture rennin,salts,and acids. The color changes in protein pigments help food science control changes i meat during storage processing.

6.1.1. yes

6.2. proteins can be denatured by a number of physical and chemical methods. The temperature changes.

6.2.1. The form gels and be produced by cooking amylose in liquid to the gelatinazition.

6.2.2. The Millard Reaction