TRUE OR FALSE. 1. Protein denaturation involves major changes in its secondary, tertiary, and quaternary structures without cleavage of backbone peptide bonds. 2. Partial denaturation often improves the digestibility and bioavailability of essential amino acids. 3. Protein solubility is usually at a maximum at its isoelectric point. 4. Protein-stabilized emulsions are stable regardless of temperature. 5. Marshmallow, whipped cream, ice cream, meringue, cake, souffle, and mousse are examples of protein rich foam- type products. 6. Carbohydrates exclusively consist of the elements carbon, hydrogen, and oxygen.
TRUE OR FALSE. 1. Protein denaturation involves major changes in its secondary, tertiary, and quaternary structures without cleavage of backbone peptide bonds. 2. Partial denaturation often improves the digestibility and bioavailability of essential amino acids. 3. Protein solubility is usually at a maximum at its isoelectric point. 4. Protein-stabilized emulsions are stable regardless of temperature. 5. Marshmallow, whipped cream, ice cream, meringue, cake, souffle, and mousse are examples of protein rich foam- type products. 6. Carbohydrates exclusively consist of the elements carbon, hydrogen, and oxygen.
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Transcribed Image Text:TRUE OR FALSE.
1. Protein denaturation involves
major changes in its secondary, tertiary, and
quaternary structures without cleavage of
backbone peptide bonds.
2. Partial denaturation often
improves the digestibility and bioavailability
of essential amino acids.
3. Protein solubility is usually at a
maximum at its isoelectric point.
4. Protein-stabilized emulsions
are stable regardless of temperature.
5. Marshmallow, whipped cream,
ice cream, meringue, cake, souffle, and
mousse are examples of protein rich foam-
type products.
6. Carbohydrates exclusively
consist of the elements carbon, hydrogen,
and oxygen.
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