322373
Beschreibung
Karteikarten von martyna142, aktualisiert more than 1 year ago
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Erstellt von martyna142
vor etwa 11 Jahre
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| Frage | Antworten |
| Elemental composition of a protein | Carbon,Hydrogen, Oxygen, Nitrogen, trace amounts of sulfur, iron and phosphorus. |
| Chemical composition of protein: | Protein is composed of amino- acids. Amino acids are held together by peptide links. Each amino acid contains hydrogen, carbon,variable, an amino group and carboxyl group. |
| Basic structure of an amino acid: | H=hydrogen C=Carbon R=Variable NH2=amino group COOH=Carboxyl group |
| Essential amino acid | is an amino acid that is not manufactured in the body, and should be taken through food. |
| Name essential amino acids: | Valine, lysine, leucine, isoleucine, methionine, threonine, tryptophan, phenylalanine, (arginine, histidine) children need all ten. |
| Non-essential amono acids: | these are manufactured in the body, not obtained form food. |
| Name non-essential amino acids | alanine, aspargine, aspartic acid, cysteine, glutamic acid, glycine, ornithine, proline, serine, tyrosine. |
| Name non-essential amino acids: | alanine, aspargine, aspartic acid, cysteine, glutamic acid, glycine, ornithine, proline, serine, tyrosine. |
| Peptide link | is formed when two amino acids are joined together. |
| Primary structure of a protein | This is a sequence of amino acids held together by peptide links. eg. Insulin |
| Secondary structure of amino acid | This occurs where there is linking of primary structure. Results are definite shape and structure. There are cross links. |
| Disulphide link (cross link) | When two sulphur molecules are joined together.Can occur on one polypeptide chain or two neighbouring chains.e.g two cysteine amino acids |
| Hydrongen bonds(cross link) | A molecule of hydrogen (H) form the amino group is attracted to oxygen (O) form the carboxyl group e.g. collagen |
| Tertiary Structure | This is the excessive folding of a secondary structure. It is 3D. These can be fibrous or globular. |
| Fibrous struture | Straight, coiled, zigzag in shape. Insoluble in water. e.g gluten in wheat, elastin in meat. |
| Globular structure | Spherical in shape. Soluble in water. myoglobin in meat, haemoglobin in blood. |
| animal protein | meat, fish, chicken, eggs, cheese |
| plant sources of protein | soya beans, nuts, lentils, peas, cereals, beans. |
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