Coagulation and Denaturation

What is coagulation?

• bonds that hold large protein molecules together in compact, folded bundles

• the chemical bonds have broken and the protein molecule has unfolded and changed shape

• the joining together of lots of denatured proteins molecules, which changes the appearance and texture of the food.

What is denaturation?

• bonds that hold large protein molecules together in compact, folded bundles

• the chemical bonds have broken and the protein molecule has unfolded and changed shape

• the joining together of lots of denatured proteins molecules, which changes the appearance and texture of the food.

Protein molecules are made up from:

• Chemical bonds

• Protein bonds

• Amino Acids

• Amino bonds

Heat, acids, air bubbles and whisking cause.....

• Protein molecules to join together

• Protein molecules to denature

• Protein molecules form a chain

• Protein molecules break into smaller bonds

a protein molecule that has unfolded and changed shape has:

• Denatured

• Coagulated

Denatured protein molecules are larger and take up more space.

• True

• False

When denature protein molecules knock together they start to join together this is called

• Denaturation

• Coagulation

When denatured proteins coagulate they, (tick two that apply)

• trap and hold water in pockets

• change the appearance and texture of food

• Change colour + smell of food

• join together and trap air in pockets

Examples of coagulation taking place is:

• Fried egg, lemon tart, quiche

• Chicken nuggets, quiche, boiled egg

• Burger, quiche, cake

• Biscuits, fried egg, lemon tart

Select the two conditions needed for dextrinisation to occur:

• Starch

• Baked products

• Grill heat

• Dry Heat