Mina notices various changes in proteins when they’re subjected to chemical physical change. Which of the following was wrongly understood by her?
(a) When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes
(b) When milk is coagulated by acid and heat, protein precipitates which is curd
(c) When meat is cooked, protein chains shrink and hence it shrinks
(d) Mina perfectly understood all the concepts
I had been asked this question during an interview.
My question is taken from Fats, Trans-fats, Proteins, Amino acids, Vitamins, Minerals- 2 in section Fats, Trans-fats, Proteins, Amino acids, Vitamins, Minerals of Food Engineering