FOOD CHEMISTRY 3 FCHE30 Faculty of Science Dept. of Horticulture and Food Technology Semester 2 Module 5 Effect of Heat and pH on Proteins Protein Protein Occurrence Polymers of some 2 0 different amino acids Joined together by peptide bonds
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Faculty of ScienceDept. of Horticulture and Food Technology
Effect of Heat and pH on Proteins
The Essential Amino Acids
Table: PER (protein efficiency ratio) of Bread and Toast
It is clear that heating and/or storage of protein in the presence of reducing sugars and limited water is an environment that will facilitate rapid degradation of the protein, particularly the ∊–amino group