AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.2.1.1, 3.3.2.1, 3.3.2.4, 3.4.1.1 · Paper 1
A change in a protein’s folded structure when bonds maintaining its shape are disrupted, for example by acid or heat.
Revise: Tenderising and MarinatingThe protein unfolds and changes shape. This is called denaturation; it is usually irreversible.
- Revise: Eggs as a Raising Agent
A change in the structure of a protein, caused by processes such as whisking or heating.
- Revise: Setting with Protein
A change in a protein’s structure in which its folded amino acid chain unfolds, for example when heated.
4 more notes
- Revise: Protein
- Revise: Protein Properties
A change in a protein's folded structure, in which the chain unfolds. Heat, acid or mechanical action can cause denaturation.
- Revise: Fruit and Vegetable Properties
A change in a protein’s structure that prevents it from functioning normally, such as the inactivation of an enzyme by high temperature.
- Revise: Microorganisms and Enzymes
A change in a protein’s structure. Denaturing an enzyme changes its shape so that it can no longer catalyse its reaction effectively.