Advanced Higher Health And Food Technology Practice Questions - Advanced Higher Health And Food Technology (Qualifications Scotland SCQF Level 7) Exam

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When liquid egg whites are heated, they transform into a solid white gel. What structural protein transition causes this change?

Starch retrogradation and syneresis Enzymatic cleavage of disulfide bonds Lipid autoxidation and cross-linking Protein denaturation followed by coagulation

Correct Answer:

Protein denaturation followed by coagulation

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