HTM 2700 Chapter Notes - Chapter egg: Lipophilicity, Peptide, Bain-Marie

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

High water content + protein (albumin: coagulated by heat) Stand up in a rounded form cuz the viscosity of the thick egg white. The smaller the air cell the fresher the egg gets. The fresher the egg the stronger the yolk membrane. The fresher the egg the more prominent the chalazae anchoring the yolk. Proportion of the thick egg white decrease and thin egg white increase (thin=ph rise) Crack it open: egg covers moderate area on the plate. Albumin: thick, stand high and chalazae is prominent. Yolk: round, firm, and held in the centre and standing up. Shell: clean and have up to 3 stain spots; normal shape and smooth but may have small rough spots: unbroken. Protein consists of chains of aa & capable of form bonds w/ other aa or compounds. Denaturation---application of heat, acid, or mechanical action causes disturbed protein spacial configuration and bond broken. Irreversible-resulting unfolding of protein chain and producing random arrangement.