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Functional Properties of Proteins - Coggle Diagram
Functional Properties of Proteins
1. Deneturation
Denaturation occurs when the structure of the protein breaks apart. The hydrogen bonds break, causing the coiled strands to unwind.
Examples: Cracking an egg and whisking
Factor Affecting Include:
Agitation
Heat
Acid
Salt, Sugar and Enzymes
2. Browining
2. Myoglobin Browning
Myoglobin found in red meats. Myoglobin is exposed to heat or oxygen → colour change in meat from red to pink to brown
Examples: The cooking of a piece of meat
3. Maillard Reaction
The maillard reaction occurs when denatured proteins recombine with sugars present in the food under dry heat. It results in the development of a brown colour and flavour change
Examples: The golden brown crust on cakes
1. Enzymatic Browning
Enzymes are proteins that speed up chemical reactions in living things. We often see the effects of enzymatic browning in cut fruits and vegetables when exposed to oxygen
Examples: browning of an apple
Factors Affecting Included:
4. Foaming / Aeration
A foam results when a gas such as air is dispersed through a liquid. Proteins in egg whites have an excellent ability to foam when denatured by beating. The beaters create spaces for air to enter and then it becomes trapped within the stretched denatured proteins. The denatured proteins give stability to the foam.
Egg whites are used to aerate many products such as meringues, pavlovas, souffles, sponge cakes, omelettes and mousses.
Factors Affecting Include:
Temperature
Acidity
Agitation
Adding other ingredients
Equipment
3. Gelation
Gelation of proteins occurs when tiny droplets of liquid become trapped within coagulated proteins (forming a gel).
Examples: Using gelatine in desserts (such as pannacotta) or jelly produces a clear and stable gel.
Factors Affecting Include:
Concentration
Temperature
5. Cogulation
Coagulation occurs after denaturation. When the separated strands of the denatured protein regroup to form new bonds. Liquid becomes trapped in the new coagulated proteins and a gel or elastic solid is formed
Examples: Coagulation is also evident in cheese making. Enzymes or acid can be added to warm milk to coagulate the milk into curds and whey.
Factors Affecting Include:
Salta, Sugar and Enymes
Acid
Heat
Agitation