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Food Science Protein

Food Science Protein Vocabulary

QuestionAnswer
large molecule containing many atoms macromolecules
a type of organic acid amino acid
two atoms of hydrogen and one atom of nitrogen amine group
bonds between nitrogen of one amino acid and the carbon of a second amino group peptide bond
a single protein molecule containing ten or more amino acids linked in peptide chains polypeptide
process that changes the shape of a protein molecule without breaking its peptide bonds denaturation
changes a liquid into a soft, semisolid clot or mass coagulation
egg white albumen
twisted, ropelike structure that keeps the egg yolk centered chalaza
air bubbles incorporated and trapped in a protein film by whipping foam
an elastic substance formed by mixing water with proteins found in wheat gluten
very large proteins that weaken or destroy foreign substances in the body antibodies
needed by the body, but the body cannot make by itself essential amino acids
a protein the contains all the essential amino acids complete protein
lacking one ore more amino acids incomplete protein
contains all the essential amino acids in proportion to the body's need for them high-quality protein
Created by: sculp
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