Food Science - Proteins

Complex molecule containing nitrogen

• lipid

• carbohydrate

• protein

• sugar

building blocks of proteins

• lipids

• sugar molecules

• peptide bonds

• amino acids

Contains the 20 essential amino acids and is found mostly in animal products

• complete protein

• incomplete protein

• complete myoglobin

• incomplete amino acids

Contains less than the 20 essential amino acids and is found in grains and vegetables

• complete protein

• incomplete protein

• complete amino acids

• incomplete myoglobin

A change in the shape of a protein without breaking its bonds.

• Denaturation

• Coagulation

• Gelatinization

• Emulsion

When a liquid protein forms a solid.

• Gelatination

• Emulsion

• Coagulation

• Denaturation

Mixture of fat and water-based liquid

• emulsion

• denaturation

• gelatinization

• coagulation

Gelatin is an example of this because it is made from protein

• protein gel

• gelatinization

• coagulant

• lipids

A substance which contains suspended gas caused by whipping or beating a mixture

• coagulation

• foam

• suspension

• geletinization

protein found in connective tissue

• myoglobin

• collagen

• gelatin

• complete