Effects of heat on proteins Flashcards Preview

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Flashcards in Effects of heat on proteins Deck (7)
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1

List the effects of dry and moist heat

Coagulation
Colour change
Proteins can become indigestible

2

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

3

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)

4

How can proteins become indigestible under both dry and moist heat?

If proteins are over cooked they become indigestible

5

What happens to proteins under dry heat?

The Maillard reaction occurs e.g. the roasting of beef

6

What happens to proteins under moist heat?

Meat tenderises

7

How does meat tenderise under moist heat?

Collagen in meat converts to gelatine which causes the fibres to tenderise