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Protein - Coggle Diagram
Protein
Denaturation
structural change of molecule
globular proteins are more susceptible
denaturation occurs as a result of:
application of heat (temperature)
observed as a textural change
fibrous protein is harder to denature
the longer your cook steak, the more firmer it becomes
structure denatures
result of applying heat is irreversible
addition of acids
adding acid to fibrous protein can denature it
tenderised meat
acid destroy bridges between amino strands
globular proteins can also be denatured in this way
mechanical action
enzyme action
enzymes assist with denaturation
natural enzymes in foods
addition of these foods assist denaturation
agitiation
fibrous
changes structure of proteins
pound meat with mallet
breaks connective tissue
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globular
causes protein to stretch
beating eggs
increases volume
assist to give structure
overbeating causes coagulation
partly reversible
exposure to oxygen
weakens peptide bonds
fibrous proteins strands require less force to separate
addition of ingredients
dissolves salts cause proteins to unwind and swell
bond that held protein together breaks
Coagulation
thickening of denatured protein molecules