Enzymes in Food Protein Modification

Enzymes in Food Protein Modification

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Biology

University

Easy

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FRAGRANCE -

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20 questions

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1.

FLASHCARD QUESTION

Front

What is the title of Lecture 13?

Back

Enzymes in Food Protein Modification

2.

FLASHCARD QUESTION

Front

What are the main topics covered in the outline of Lecture 13?

Back

Introduction, Modification of Proteins, Enzymes for Protein Modification, Enzymic Applications in Food Protein Modification

3.

FLASHCARD QUESTION

Front

What are the structural and functional roles of food proteins?

Back

They play structural and functional roles in food systems and are affected by physical, chemical, and nutritional changes during processing.

4.

FLASHCARD QUESTION

Front

What are the benefits of modifying food proteins?

Back

Modification improves texture, solubility, and nutritional value.

5.

FLASHCARD QUESTION

Front

How do enzymes enhance protein properties in food applications?

Back

Enzymes are more specific and efficient than chemical modification and are used to alter texture, digestibility, and functional behavior of proteins.

6.

FLASHCARD QUESTION

Front

What are the reasons for modifying food proteins?

Back

To improve functional properties (foaming, emulsification, solubility, gelation), enhance nutritional quality, modify allergenicity, and improve flavor & texture.

7.

FLASHCARD QUESTION

Front

What are the differences between chemical and enzymatic modification?

Back

Chemical modification involves harsh reaction conditions and is non-specific, while enzymatic modification occurs under mild, food-safe conditions and is highly specific.

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