WorksheetsFood Science-Protein
Total questions: 19
Worksheet time: 10mins
What are proteins made of?
carbon, and hydrogen
carbon, hydrogen, and oxygen
carbon, hydrogen, oxygen and nitrogen
carbon, hydrogen, oxygen, nitrogen and phosphorus
What is the basic unit of protein?
Amino Acids
Glucose
Lactose
Sugars
How many types of amino acids are available to make protein?
11
9
20
14
What is the component of amino acids that made them different from each other?
Acid group
Amino group
Side group
Carboxylic group
What does an enzyme do?
Speed up chemical reactions
Works with the immune system
Provides structural support
Helps prevent browning
What protein makes up human hair and nails?
Enzymes
Muscle
Collagen
Keratin
Protein from plants is
complete protein
incomplete protein
high digestibility protein
high biological value protein
Protein from animal is
complete protein
incomplete protein
low digestibility protein
low biological value protein
All proteins in beef, eggs, chicken and legumes are made from the same amino acids.
True
False
Secondary structure of protein
give shape and function to the protein
combine with other compounds like metal to form conjugate protein
made from combination of tertiary structure
combination of a few chains of peptide forming coil structure
Ripening process of fruits will slow down if
fruits are kept in a refrigerator
fruits are cooked to a high temperature
fruits are kept in room temperature
fruits are eaten immediately
Acid will denature enzyme and stop the reaction.
True
False
Maillard reaction is an enzymatic browning reaction.
True
False
Presence of amino acids and carbohydrate during heating/cooking of food will cause
caramelizartion
denaturation
Maillard reaction
coagulation of protein
Roasting of cocoa beans in processing of chocolate is an example of
enzymatic browning
phenolic browning
Maillard browning
Gelatin is a type of protein use as
foaming agent
browning agent
gelling agent
emulsifying agent
Denaturation of protein will unfold the native protein structure and form a new network of protein.
True
False
Stable foam in whipped cream are achieved when
protein denatured and form a new linkage to trap protein
sugar trap air in the native protein
air incorporated and form new linkage to trap protein
protein denatured and form a new linkage to trap air
Protein from milk are ___________________ to make cheese
coagulated
emulsified
denatured
foamed
