Question

2. Why protein can act as emulsifier in food product?
3. Explain PROTEIN HYDROLYSATE and give ONE (1) advantage of this product.
4. Fried egg is an example of protein denaturation. Discuss the process of protein denaturation and include the following info (6 Marks)
a. Factor/s causes the denaturation in this case
b. Types of structure/s disrupted by denaturation
c. How the gel structure of egg formed upon denaturation

5. For the following products, explain the functional roles of protein (9 Marks)

a. Meringues – white egg
b. Mayonnaise – egg yolk
c. Beef patties – meat

Answer 1

Answer:

2. Proteins have been shown to stabilise emulsions by forming a viscoelastic, adsorbed layer on the oil droplets, which form a physical barrier to coalescence. Emulsifiers can be oil or water soluble, forming a fluid, close-packed layer at the interface with a low interfacial tension.