Group 3

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Group 3 by Mind Map: Group 3

1. Videos

2. Project Team

2.1. Feliz Pineda, Geovanna Cavazos,Heidy Barrientos,john villarreal

3. General Info

4. Key Visuals

5. Summary

5.1. Denaturation of Proteins

5.1.1. Any change of the shape of a protein molecule without breaking peptide bonds. Denaturation is sometimes reversible, if it is slight it will return to its original shape.

5.1.1.1. An example of this is when you beat egg whites till its frothy or foamy. If you let it sit, they will turn back to liquid.

5.1.2. A type of permanent denaturation is coagulation. Coagulation is when a liquid protein forms solid or semi soft clots.

5.1.2.1. An example of this is milk curdling to form cheese.

5.1.3. Denaturation will change many physical characteristics of a protein. It can alter the ability of a protein to bind to water.

5.1.4. Proteins can be denatured physically and chemically.

5.1.4.1. Physical: Hot and cold temperatures, mechanical actions, sound waves, pressure, irradiation. Chemical: pH changes and mineral salts.

5.2. Functions of Proteins in food

5.2.1. It is not possible to understand all of the interactions of proteins in food. However it is possible to understand in simpler food mixtures. To determine how effectively proteins will work in a food product, scientists analyze physical characteristics.

5.3. Form Gels

5.3.1. Gels can be produced by cooking amylose in liquid to the gelatinization point to make sauces. They can also be made by combining pectin, sugar, and acid to make jellies. Proteins also have the ability to make gels.

5.3.1.1. A protein gel is a mixture of mostly fluids locked in a 3-D mesh. The mesh is made out of denatured and cogulated proteins.

5.3.1.1.1. Protein gels have two parts: the 3-D molecular structure and the liquid that is attracted to the protein.

6. Page numbers

6.1. 311-314

7. Key Vocabulary

7.1. Denaturation

7.1.1. Any change of shape of a protein molecule without breaking peptide bonds.

7.2. Coagulation

7.2.1. Type of permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots.

7.3. Gluten

7.3.1. Network of elastic protein strands that give bread dough its structure.

7.4. Protein Gel

7.4.1. Mixture of mostly fluids locked in a tangled three-dimensional mesh of denatured and coagulated proteins.

8. 2 Assessment Questions

8.1. Proteins can be denatured by what?

8.2. What is coagulation?