Food Chemistry & Biochemistry Flashcards
7 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Chemistry & Biochemistry flashcards as text
Which reaction between amino acids and reducing sugars produces the brown color and complex flavors in seared meats and bread crusts?
Answer: Maillard reaction
The Maillard reaction occurs when amino acids and reducing sugars react under heat, generating hundreds of flavor compounds and brown pigments (melanoidins).
Which type of molecular bond is primarily responsible for maintaining the alpha-helix secondary structure of proteins?
Answer: Hydrogen bonds
Hydrogen bonds between the carbonyl oxygen of one peptide bond and the amino hydrogen of another stabilize the alpha-helix conformation.
What is the primary functional role of lecithin when added to chocolate or salad dressings?
Answer: Emulsifier
Lecithin is a phospholipid whose hydrophilic head and hydrophobic tail allow it to stabilize oil-in-water emulsions by reducing interfacial tension.
What pH range characterizes most culinary acids such as vinegar and citric acid?
Answer: Below 7.0
Acids have pH values below 7.0; vinegar is approximately pH 2.4 and citric acid solutions typically range from pH 2–6 depending on concentration.
Which carbohydrate undergoes retrogradation upon cooling, causing gels and stale bread texture?
Answer: Starch
During retrogradation, amylose and amylopectin chains in cooked starch reassociate into ordered crystalline structures as the food cools, stiffening texture.
What term describes the disruption of a protein's native three-dimensional structure by heat, pH change, or mechanical agitation?
Answer: Denaturation
Denaturation unfolds a protein's secondary, tertiary, and quaternary structure without cleaving peptide bonds, altering functionality and often exposing hydrophobic regions.
Which class of fatty acids is most strongly associated with reducing cardiovascular inflammation and improving lipid profiles?
Answer: Omega-3 polyunsaturated fatty acids
Omega-3 fatty acids (EPA and DHA) found in cold-water fish suppress inflammatory eicosanoids and improve HDL/LDL ratios, benefiting cardiovascular health.