Activity B Sorting Protein Facts It is important to know what denatures protein, how protein functions in food, and how it contributes to good health. The list below includes key facts about these topics stated as actions. Review the list and put the initial (A-R) of each action within the appropriate topic box. Then match each action to a statement that follows. Actions Associated with Protein A. add acid B. add alkali C. balance fluids and minerals D. change texture E. control bodily functions F. decrease to low temperatures G. develop gluten H. emulsify 1. expose to mineral salts or metals 1. Ways to Denature Protein 1. 2 3. 4. 5. 6. 7. 8. 9. 10. 11. J. fight disease K. form foams L. form gels M. incorporate mechanical action N. increase to high temperatures O. maintain pH balance P. provide energy Q. satisfy future protein needs R. support growth and repair 2. Functions of Proteins A powdered mix can be transformed into a cool, jiggly salad or dessert. A wheat flour protein produces the light, airy structure of baked goods. Ammonia and ketones are the by-products. Antibodies attack foreign substances in the body. Cream packaged in an aerosol can yields whipped cream Egg yolk stabilizes the oil/liquid mixture used to make mayonnaise. Eggs are firm at the hard-cooked stage. Kneading and whipping are two examples. Milk that has been frozen and thawed looks curdled. New body cells form and old cells are replaced every seven years. Protein is a component of hormones and enzymes. 3. Nutritional Benefits of Protein 12. 13. 14. 15. 16. 17. 18. Proteins in the blood control this important balance. Soy protein can be spun into fibers for simulated meat products. Soy protein can dissolve into a sticky liquid. The nerves, brain, and muscles function properly because of this. The production of some cheeses requires calcium. Triticale and amaranth are two possibilities. Yogurt has a thicker consistency compared to milk.