By: foodtechaspirant • 1 year ago
By: laurensnikolopoulos33 • 1 year ago
By: mettehamers • 3 year ago
Some examples from this set of practice questions
1.
Name five sources of variation in protein ingredients
Answer: The source, the isolation method, the modification (Mailard, hydrolysis, enzymatic browning), the processing and the powder properties
2.
What is protein content?
Answer: grams of protein in 100 grams of dry matter
3.
What is protein composition?
Answer: gram of specific protein in 100 gram of proteins
4.
If you filtrate milk, which component is the easiest to filter out?
Answer: Casein proteins because they are much larger than whey and lactose
5.
Can casein interact with calcium?
Answer: Yes, because casein molecules are phosphorylated. These phosphate groups can have a strong interaction with divalent ions as calcium.
6.
True or false? Caseins are random coil proteins
Answer: True
7.
True or false? Casein molecules have a secondary and tertiary structure
Answer: False, casein molecules do not have a secondary or tertiary structure
8.
What is the reason that casein molecules cluster together into micelles?
Answer: Because of their unequal distribution of the hydrophobicity and charge.
9.
How do the micelles cluster together into macro-micelles?
Answer: Because of bridges between calcium and phosphate.
10.
What is on the outside of the macro-micelles?
Answer: The kappa-casein. They contain a larger carbohydrate group that provides steric repulsion between different macro-micelles.
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