Question 1. Viscosity, gelation, and texturing are related to: a. The surface of the protein Or b. Protein wettability c. Protein dispersibility d. Hydrodynamic properties of the protein Question 2: The meat proteins have been classified into three groups according to their biological function and their solubility. These are: I. Contractile or myofibrillar proteins. II. Sarcoplasmic or soluble proteins III. Insoluble or stoma proteins IV. Absorption proteins V. Legume proteins a. I, ll and Ill b. I, IV and V c. I, IV and V d. II, III and V
Proteins
We generally tend to think of proteins only from a dietary lens, as a component of what we eat. However, they are among the most important and abundant organic macromolecules in the human body, with diverse structures and functions. Every cell contains thousands and thousands of proteins, each with specific functions. Some help in the formation of cellular membrane or walls, some help the cell to move, others act as messages or signals and flow seamlessly from one cell to another, carrying information.
Protein Expression
The method by which living organisms synthesize proteins and further modify and regulate them is called protein expression. Protein expression plays a significant role in several types of research and is highly utilized in molecular biology, biochemistry, and protein research laboratories.
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