Food Preparation and Nutrition GCSE
Functional Properties of Proteins
What Functional Properties of Proteins means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Functional Properties of Proteins
Analysis of the chemical and physical changes proteins undergo during food processing, specifically denaturation (unfolding of protein chains) and coagulation (clumping of denatured proteins), and their impact on texture and structure.
Topics that use Functional Properties of Proteins
- Food, nutrition and health (AQA GCSE)
Related terms
- Bioavailability and Absorption
- Bioavailability and Nutrient Interaction
- Dextrinisation
- Diet-Related Health Conditions
- Dietary Requirements and Hydration
- Emulsification
- Energy Balance and Homeostasis
- Energy Balance and Metabolic Homeostasis
Using Functional Properties of Proteins in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
Practise Food Preparation and Nutrition questions
Create a free account to answer exam-style questions on this topic and get feedback on your answers.
Start free
All Food Preparation and Nutrition GCSE terms7 days Premium · Then free forever · No card, no charge