WorksheetsProtein Ch. 11 Denaturing Proteins
Total questions: 19
Worksheet time: 10mins
When denaturation occurs the sequence of the protein will not remain the same
True
False
Whey is:
correct road or route
watery by-product of cheese production
a nitrite
denaturation
Any change of the shape of a protein molecule without breaking peptide bonds.
denaturation
oxidation
reduction
essential amino acid
Coagulation is......
adding or removing oxygen
proteins forming solid or semi-soft clots
gluten formation
temperature change
An example of coagulation is....(3 correct answers)
water evaporating while heating
egg white turning white while cooking
curds formed during cheese making
gelatin turning solid as it cools
Denaturing can....(3 correct answers)
cause meat to shrink and give off water
make proteins precipitate (solids) that can separate from mixture
loosen/unfold protein molecule
makes the protein harmful to eat
Temperature change can denature protein. An example is... (2 correct answers)
Milk freezing and then curdled when thawed
beating of egg whites to make foamy
adding lemon juice to milk to cause curds
egg whites/yolks turning solid when cooked
Change in pH can denature protein. An example is... (2 correct answers)
adding salt to cooking beans can make them tough in texture
beating of egg whites to make foamy
adding lemon juice to milk to cause curds
egg whites/yolks turning solid when cooked
What is the milk sugar called?
Dextrose
Maltose
Fructose
Lactose
What does lactic acid do?
Denatures proteins
Gives yogurt it’s flavour
Causes liquid milk to become semi-solid
All of these
All bacteria is BAD for you...
True
False
Yogurt is "tangy"....
True
False
Pasteurizing milk gets rid of the "bad" bacteria.
True
False
(a) is used to make yogurt.
A few teaspoons of store bought yogurt is added to the milk because it contains the (a) that is needed to turn the milk into yogurt.
Lactose is the (a) in the milk that the bacteria break down.
The lactic acid causes the (a) in the milk to change their shape.
The lactic Acid causes the PH level of the milk to
go above 7.
become neutral.
lower to around a 3.
stay the same.
The acid lactic causes the protein to become _________.
harder
tangled up
denatured
broken down
