Protein Structure
The building blocks of proteins
What are amino acids?
They are comprised of water, fat, protein, vitamins, and minerals
What are egg yolks?
This type of muscle attaches to bones and is used for movement and posture.
What is skeletal muscle?
This is the process of proteins unfolding and this is the process of proteins changing from a liquid to a solid state.
What is denaturing and coagulating?
The elements and the typical number of bonds they make that are found in amino acids
What is Hydrogen - 1, Oxygen - 2, Nitrogen - 3, and Carbon -4?
140 - 149oF
This protein stores oxygen in muscle cells.
This meat cut is light in color because it contains very little myoglobin due to the domestic animal seldom flying.
What is chicken breast?
The chemical groups that all amino acids contain.
What is the Amino group (-NH2) and Carboxyl (-COOH) group?
What is a complete protein?
This refers to the fat interspersed throughout a piece of meat.
What is marbling?
This type of meat has muscle fibers organized in short layers held together by thin connective tissue.
What is fish?
The 3-dimensional folding due to side chain interactions.
What is the tertiary structure?
Without this protective coating, eggs from the U.S. must be stored in the refrigerator.
What is the cuticle?
This protein is the most abundant in the body and is found throughout connective tissue.
What is collagen?
This breaks down during slow cooking and becomes gelatin, keeping the meat moist and tender.
What is collagen?
The chemical reaction that creates peptides.
What is dehydration synthesis? (condensation)
The 6 roles of eggs in cooking/baking.
What is binders, thickeners, clarifiers, emulsifiers, leavens, and structure builders?
The three types of muscle fibers.
What are Slow Oxidative, Fast Oxidative, and Fast Glycolytic?
Steak and roast cuts from this location of the mammal are more tender than in areas where the muscles get more exercise.
What is the center of the back (rib and loin)?