Proteins & Amino Acids: Structure, Functional Properties, Denaturation & Legume/Cereal Proteins - Food Science Technology

ICAR AIEEA PG 2024 - Food Science & Technology (Q.7)

Statement Based +4 −1

Given below are two statements

Statement (I) : Trypsinogen is produced by the pancreas which acts as a digestive enzyme.

Statement (II) : Trypsinogen when converted to trypsin by enterokinase, helps in the digestion of fats.

In light of the above statements, choose the most appropriate answer from the options given below :

नीचे दो कथन दिए गए हैं

कथन (I) : ट्रिप्सिनोजेन अग्न्याशय द्वारा निर्मित होता है जो एक पाचक एंजाइम के रूप में कार्य करता है।

कथन (II) : ट्रिप्सिनोजेन जब एंटरोकाइनेज द्वारा ट्रिप्सिन में परिवर्तित होता है, तो वसा के पाचन में मदद करता है।

उपरोक्त कथनों के आलोक में, नीचे दिए गए विकल्पों में से सबसे उपयुक्त उत्तर चुनें :

Both Statement (I) and Statement (II) are correct कथन (I) और कथन (II) दोनों सही हैं Both Statement (I) and Statement (II) are incorrect कथन (I) और कथन (II) दोनों गलत हैं Statement (I) is correct but Statement (II) is incorrect कथन (I) सही है लेकिन कथन (II) गलत है Statement (I) is incorrect but Statement (II) is correct कथन (I) गलत है लेकिन कथन (II) सही है

ICAR AIEEA PG 2024 - Food Science & Technology (Q.109)

MCQ (Single Correct) +4 −1

_____ are sexual spores of molds.

फफूंद (molds) के लैंगिक बीजाणु (sexual spores) कौन से हैं?

Oospores ऊस्पोर्स Arthrospores आर्थ्रोस्पोर्स Sporangiospores स्पोरैंजियोस्पोर्स Conidia कोनिडिया

ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper (Q.25)

MCQ (Single Correct) +4 −1

Zein is predominant protein of maize endosperm and is also called

जीन (Zein) मक्के के भ्रूणपोष का मुख्य प्रोटीन है और इसे ___ भी कहा जाता है।

Albumin एल्ब्यूमिन Glutelin ग्लूटेनिन Prolamine प्रोलेमिन Globulins ग्लोब्युलिन

ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper (Q.30)

MCQ (Single Correct) +4 −1

Proteins are denatured if food is heated above

यदि भोजन को किससे अधिक तापमान पर गर्म किया जाए तो प्रोटीन विकृत (denatured) हो जाते हैं?

$30^\circ\text{C}$ $30^\circ\text{C}$ $60^\circ\text{C}$ $60^\circ\text{C}$ $100^\circ\text{C}$ $100^\circ\text{C}$ $121^\circ\text{C}$ $121^\circ\text{C}$

Protein thermal denaturation thresholds:

Thermal denaturation of food proteins involves the disruption of non-covalent interactions (hydrogen bonds, hydrophobic interactions, salt bridges) stabilizing secondary and tertiary folded structures.
For the vast majority of globular food proteins (egg albumin, whey proteins, meat myoglobin/myosin, plant globulins), thermal denaturation and unfolding typically initiate within the range of $55 - 65^\circ\text{C}$.
Heating above $60^\circ\text{C}$ routinely causes irreversible denaturation and coagulation of most food proteins.

Therefore, option 2 ($60^\circ\text{C}$) is the correct standard threshold.

प्रोटीन का तापीय विकृतीकरण (Thermal Denaturation):

भोजन को गर्म करने पर हाइड्रोजन बंध और हाइड्रोफोबिक बल टूटने से प्रोटीन की द्वितीयक एवं तृतीयक संरचनाएं खुल जाती हैं जिसे विकृतीकरण कहते हैं।
अधिकांश खाद्य प्रोटीनों (जैसे अंडे का एल्ब्यूमिन, दूध का मट्ठा प्रोटीन, मांस का मायोसिन) का तापीय विकृतीकरण $55 - 65^\circ\text{C}$ के बीच प्रारंभ हो जाता है।
भोजन को $60^\circ\text{C}$ से ऊपर गर्म करने पर प्रोटीन का स्थायी विकृतीकरण और स्कंदन हो जाता है।

अतः विकल्प 2 ($60^\circ\text{C}$) सही उत्तर है।

Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report Mismatch त्रुटि बताएं

ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper (Q.31)

MCQ (Single Correct) +4 −1

The solubility of protein is _______ at its isoelectric pH.

अपने समवैद्युत पीएच (isoelectric pH) पर प्रोटीन की घुलनशीलता (solubility) _______ होती है।

Most अधिकतम Least न्यूनतम Not changed अपरिवर्तित Variable परिवर्तनशील

Solubility characteristics of proteins at isoelectric point:

At pH values far away from the isoelectric point ($pI$), protein molecules carry large net positive or net negative charges, causing electrostatic repulsion that maximizes protein solubility in aqueous media.
At the isoelectric pH ($pI$), the net surface electrical charge of the protein is zero ($z = 0$). With no electrostatic repulsive forces, intermolecular hydrophobic associations dominate, leading to molecular aggregation, precipitation, and minimum (least) solubility.
Protein solubility changes significantly and predictably with variation in ambient pH.
While absolute solubility varies with ionic strength, the minimum solubility strictly coincides with the isoelectric point.

Therefore, option 2 (Least) is the correct answer.

समवैद्युत बिंदु (isoelectric point) पर प्रोटीन की घुलनशीलता:

समवैद्युत बिंदु ($pI$) से दूर पीएच मान पर, प्रोटीन अणुओं पर उच्च शुद्ध धनात्मक या ऋणात्मक आवेश होता है, जिससे वैद्युतस्थैतिक प्रतिकर्षण अधिकतम होता है और घुलनशीलता बढ़ती है।
समवैद्युत पीएच ($pI$) पर प्रोटीन का शुद्ध विद्युत आवेश शून्य ($z = 0$) हो जाता है। कोई प्रतिकर्षण न होने के कारण अणु परस्पर जुड़कर अवक्षेपित होने लगते हैं, जिससे घुलनशीलता न्यूनतम (least) हो जाती है।
प्रोटीन की घुलनशीलता पीएच बदलने पर तेजी से बदलती है।
न्यूनतम घुलनशीलता सदैव समवैद्युत बिंदु पर ही प्राप्त होती है।

अतः विकल्प 2 (न्यूनतम) सही उत्तर है।

Food Chemistry, Nutrition, Food Additives & Analytical Techniques

10 Topics

Vitamins, Minerals, Human Nutrition, Bioavailability & Food Fortification Food Additives: Preservatives, Emulsifiers, Stabilizers, Sweeteners & Antioxidants Lipids & Fats: Fatty Acid Profiles, Rancidity, Auto-oxidation, Reversion & Oil Chemistry Food Pigments, Natural Colorants, Flavors, Aromas & Sensory Evaluation Carbohydrates: Monosaccharides, Oligosaccharides, Starch, Pectins & Dietary Fiber Proteins & Amino Acids: Structure, Functional Properties, Denaturation & Legume/Cereal Proteins Active Water Chemistry, Water Activity, Sorption Isotherms & Molecular Mobility Enzymes in Food Processing, Reaction Kinetics & Enzymatic/Non-Enzymatic Browning Anti-nutritional Factors, Natural Toxicants, Food Allergens & Toxicology Analytical Techniques: Chromatography (HPLC/GC), Spectroscopy, Electrophoresis & Proximate Analysis

Food Process Engineering & Plant Design

10 Topics

Heat Transfer Operations: Conduction, Convection, Radiation & Heat Exchangers Refrigeration, Freezing, Cold Chain Storage, Cryogenics & Freezing Time Prediction Mechanical Operations: Size Reduction, Milling, Mixing, Separation, Centrifugation & Filtration Food Plant Design, Equipment Fabrication Materials, Utilities, Process Control & Instrumentation Thermal Processing: Pasteurization, Sterilization, Commercial Retorting & Lethality Kinetics Psychrometry, Dehydration Principles, Hot Air, Spray & Freeze Drying Kinetics Fluid Flow Dynamics, Viscosity, Rheology, Pumps & Piping System Design Non-Thermal Processing Technologies: HPP, PEF, Ultrasound, Irradiation & Cold Plasma Food Engineering Fundamentals: Units, Dimensions, Material & Energy Balances Evaporation, Liquid Concentration & Membrane Separation (RO, UF, NF, MF)

Technology of Food Products, Packaging & Waste Management

12 Topics

Cereal Technology: Wheat Chemistry, Milling, Gluten Rheology, Bread & Bakery Products Food Packaging Materials: Rigid, Semi-Rigid, Flexible Films, Glass, Metals & Laminates Meat & Poultry Technology: Muscle Biochemistry, Rigor Mortis, Slaughter, Curing & Sausages Fruit & Vegetable Processing: Post-Harvest Handling, Canning, Juices, Jams, Jellies & Murabba Dairy Products Technology: Fluid Milk, Indigenous Dairy Products, Cheese & Condensed/Dried Milk Egg & Fish Processing: Egg Preservation, Fish Quality, Freezing, Surimi & Marine By-products Confectionery, Chocolate, Cocoa Processing, Sugars & Non-Alcoholic/Alcoholic Beverages Food Industry Waste Management, Effluent Treatment (ETP, BOD/COD) & By-product Valorization Rice Technology: Parboiling, Milling, By-product Utilization, Millets & Extrusion Cooking Spices, Herbs, Plantation Crops, Essential Oils, Oleoresins & Flavor Extraction Advanced Packaging Systems: MAP, CAP, Vacuum Packaging, Active & Intelligent Packaging Legume, Pulse & Oilseed Processing: Milling, Protein Isolates, Edible Oil Refining & Hydrogenation

Food Microbiology, Preservation, Hygiene & Safety Regulations

10 Topics

Food Laws, Regulations, Standards & Regulatory Bodies: FSSAI, Codex, AGMARK, BIS & WTO Microbial Morphology, Classification, Nutritional Requirements & Growth Kinetics Food Spoilage Microorganisms: Bacteria, Yeasts, Molds & Commodity-Specific Spoilage Foodborne Pathogens, Bacterial Ingestions, Intoxications, Toxins & Mycotoxins Fermentation Microbiology, Starter Cultures, Probiotics, Prebiotics & Fermented Foods Microbiological Examination: Rapid Detection Methods, Culture Media, Indicator Organisms & PCR/ELISA Radiation Preservation, High Intensity Light, Hurdle Technology & Intermediate Moisture Foods Plant Hygiene, Sanitation Systems (CIP/SIP), Detergents, Sanitizers & Pest Management Food Safety & Quality Management: GMP, GHP, HACCP Principles & ISO Standards Food Preservation Principles: Low Temperature, High Temperature, Drying & Chemical Preservatives

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Food Science Technology Subjects

Food Chemistry, Nutrition, Food Additives & Analytical Techniques

Food Process Engineering & Plant Design

Technology of Food Products, Packaging & Waste Management

Food Microbiology, Preservation, Hygiene & Safety Regulations

Previous Year Papers of Food Science Technology

ICAR AIEEA PG 2024 - Food Science & Technology

ICAR AIEEA PG Food Science Technology 14 July 2023 Shift-1 Paper

ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper

Choose Exam

RPSC Agriculture Exams

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National & PG Entrances

Proteins & Amino Acids: Structure, Functional Properties, Denaturation & Legume/Cereal Proteins - Food Science Technology | Agrigyan

Food Science Technology Subjects

Food Chemistry, Nutrition, Food Additives & Analytical Techniques

Food Process Engineering & Plant Design

Technology of Food Products, Packaging & Waste Management

Food Microbiology, Preservation, Hygiene & Safety Regulations

Previous Year Papers of Food Science Technology

ICAR AIEEA PG 2024 - Food Science & Technology

ICAR AIEEA PG Food Science Technology 14 July 2023 Shift-1 Paper

ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper

Choose Exam

RPSC Agriculture Exams

RSSB Agriculture Exams

National & PG Entrances