5 Questions
Which protein in egg white is susceptible to denaturing under mechanical beating?
Ovalbumin
What happens to the hydrophobic sections of ovalbumin under mechanical beating?
They rearrange themselves by moving to the air
What is the main cause of denaturation of ovalbumin under mechanical beating?
Mechanical force
What happens to the protein structure of ovalbumin when it is denatured?
All of the above
What happens to the hydrophilic sections of ovalbumin under mechanical beating?
They are exposed to air
Test your knowledge on how food processing affects protein structures and the denaturation process. Learn about the changes in secondary, tertiary, and quaternary structures, and explore examples like mechanical denaturation of egg whites through foaming. Discover why ovalbumin in egg whites is prone to denaturation and how its hydrophilic and hydrophobic sections play a role in these changes.
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