Flashcards in Effects of heat on proteins Deck (7)
List the effects of dry and moist heat
Proteins can become indigestible
Give an example of coagulation that can occur in proteins under both dry and moist heat
Egg whites coagulate at 60 degrees Celsius
Egg yolks coagulate at 68 degrees Celsius
Give an example of a colour change that can take place in proteins under both dry and moist heat
Myoglobin (red pigment) in meat changes to haematin (brown pigment)
How can proteins become indigestible under both dry and moist heat?
If proteins are over cooked they become indigestible
What happens to proteins under dry heat?
The Maillard reaction occurs e.g. the roasting of beef
What happens to proteins under moist heat?