Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups. Statement 2: Heat impairs the nutritive value of protein.

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.

Statement 2: Heat impairs the nutritive value of protein.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

I have been asked this question by my college professor while I was bunking the class.

My enquiry is from Principles of Food Preservation by Canning-6 topic in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

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