CHM 3106- FOOD CHEMISTRY TEST#2 ANSWERS

2.1. Which of the following is NOT an essential amino acid?

Hydroxyproline

2.2. Which of the following characteristics of the primary structure of proteins is

responsible for the biological activity of proteins?
Type of amino acids, Sequence of amino acids, and Number of amino
acids

2.3. Which property of proteins is responsible for the pH dependency of protein

solubility?
Amphoteric nature

2.4. The (bio)chemical process which results in the formation of free amino acids
from proteins, catalysed by enzymes, is
Proteolysis

2.5. During the process of denaturation of protein

Hydrogen bonds are broken and the Configuration of the protein
changes

2.6. Gelatin is obtained from

Collagen from animals

2.7. Which of the following reduces the strength of formed gelatin gels?
Addition of fruit juice to the formulation (Fruit Juice contain organic
acids)

2.8. Proteins called glutens

are very hydrophilic and are responsible for dough formation

2.9. Maillard browning can be damaging to foods because

It can result in a loss of essential amino acids.

2.10. Which of the following reagents is reacted with Protein in the Khejdahl
Method, that is used to determine the crude protein content of foods?
Sulphuric acid reacts with Protein. Sodium sulphate & Copper
sulphate are not reactants (They act as BP Enhancer & Rxn. Catalyst
respectively)
2.11. Alanine is soluble in water. False

2.12. Hydrogen bonds stabilize the secondary structure of proteins. True

2.13. Most proteins have a net positive charge at pH7. True

2.14. Proteins that contain small amounts of nonpolar amino acid residues form
opaque gels. False

2.15. Lysine is a limiting amino acid in cereals. True

2.16. The Net Protein Utilisation of Cereals correlate well with the Chemical
(Amino acid) Score of Cereals. False

2.17. Papain is a proteolytic enzyme extracted from Pineapple. False

2.18. Swelling of meat protein is enhanced by adding NaCl to the meat. False

2.19. Maillard Browning is important to colour and flavour development during

the manufacture of casareep. True

2.20. Crude Protein content of food is usually determined by multiplying the

Nitrogen Content of a completely acid hydrolysed food sample by a
Conversion Factor. True