WACE ATAR Food Science And Technology Practice Questions - WACE Year 12 ATAR Food Science And Technology Examination Exam

Protein denaturation is best defined as a structural change where:

Primary peptide bonds are completely hydrolysed into free amino acids Proteins react with lipids to form a permanent oil-in-water emulsion Secondary and tertiary protein structures uncoil and unfold due to heat, acid, or agitation without breaking primary peptide bonds Starch polymers retrograde into crystalline structures during cold storage

Correct Answer:

Secondary and tertiary protein structures uncoil and unfold due to heat, acid, or agitation without breaking primary peptide bonds

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