Function properties of Protein 1.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyProteinA2/A-levelAQA Created by: Y66 LMACreated on: 11-03-15 14:35 The building blocks of protein Amino acids 1 of 14 Percentage of the body made up of protein seventeen 2 of 14 Amino acids which cannot be made by the body indispensable 3 of 14 Quality of a protein biological value 4 of 14 An amino acid in short supply limiting amino acid 5 of 14 Average daily intake of protein required for men in grams eighty five 6 of 14 A mixture of HBV & LBV proteins eaten together complementary 7 of 14 A novel source of protein mycoprotein 8 of 14 The process in which proteins change from their natural liquid state into a gel or solid Coagulation 9 of 14 Changes in the physical structure of a protein when it coagulates can be referred to as this denaturation 10 of 14 Overcooking eggs can cause this synerisis 11 of 14 Formed when 2 liquids that do not mix are dispersed in each other emulsion 12 of 14 Wheat proteins in flour,Gliadin and Glutenin are combined to form this in Gluten 13 of 14 Eggs are used to do this on top of pastries or breads Glazing 14 of 14
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