7416099
Beschreibung
Karteikarten von Samira Alnougi, aktualisiert more than 1 year ago
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Erstellt von Samira Alnougi
vor fast 8 Jahre
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| Frage | Antworten |
| What is the elemental composition of protein? | Proteins are composed of Carbon,Hydrogen,Oxygen and Nitrogen 'C.H.O.N' |
| Explain the chemical structure of Protein. | Amino acids are joined together by peptide links to form long polypeptide chains that make up protein. |
| Give an account of the structure of amino acids | Each amino acid contains: An amino group A carboxyl group A central carbon a single hydrogen a variable group |
| How many amino acids does the body use? | The body uses 20 different amino acids to make all the protein needed for the body to function |
| What is an essential amino acid? | It can't be made by the body so you get it from food. There are 10 essential amino acids Adults need 8 and kids need 10. |
| Name all ten essential amino acids | Valine Lysine Leucine Isoleucine Phenylalanine Methionine Threonine Tryptophan Histidine (kids) Arginine (kids) |
| What is a non essential amino acid? | These can be made by the body so they don't need to be obtained from food There are 10 non essential amino acids |
| Name all 3 of the non essential amino acids | Alanine Aspartic acid Glutamic acid |
| How are peptide links formed | They are formed when 2 or more amino acids join together. This results in the loss of a water molecule and is known as the condenstation reaction |
| Describe the primary protein structure | The primary structure is the order of amino acids in protein chains. |
| Describe the secondary protein structure | The secondary structure involves the folding of the primary structure of proteins into 2D shapes. Polypeptide chains either fold in on themselves or cross link. |
| Name the two types of cross links | Disulfide cross links Hydrogen cross links |
| What is a disulfide cross link | Disulfide cross links occur when 2 sulfurs from 2 amino acids join together from a single polypeptide chain or 2 different polypeptide chains |
| What is a hydrogen cross link | Hydrogen cross links occur when a hydrogen from the NH2 group of one amino acid and an oxygen from the COOH group of another amino acid join together. |
| What is a Tertiary structure? | This involves the folding of the secondary structure of proteins into 2 or 3D shapes. Further cross linking between amino acids forms definite shapes which may be fibrous or globular. |
| Classify Proteins | Simple proteins Conjugated proteins |
| Name the sources of protein | Animal: Meat fish eggs milk Plant: beans, lentils, nuts, peas. |
| What is the difference between HBV protein and LBV protein | HBV contain all essential amino acids and are found in animal sources & soya beans LBV lack essential amino acids and are found in plant foods & gelatin |
| Explain the supplementary value of protein | LBV proteins lack one or more of the essential amino acids meaning if you consume two LBV protein foods together you get a meal that contains all the essential amino acids making it HBV (LBV+LBV=HBV) |
| What are the properties of protein | Denaturation Elasticity Maillard Reaction Solubility Gel formation Foam formation |
| What is denaturation in proteins | It is the unfolding of a protein chain resulting in an irreversible change in shape due to heat, chemicals, Mechanical action or Enzymes |
| What is Elasticity in proteins | Its how elastic the protein is Some fibrous proteins like gluten are elastic |
| What is the Maillard reaction | Its the non enzymic browning of food due to a reaction between a certain amino acid and sugars under dry heat |
| What is solubility in Proteins | Most protein are insoluble in water apart from collagen in meat and egg albumin |
| What is gel formation in protein | When collagen (found in bones) is heated it turns into gelatin. The gelatin can absorb water as the protein chains uncoil and water is trapped. This forms a sol. When he sol is cooled it turns into gel |
| What is foam formation in protein | When an egg is whisked protein chains unfold and air bubbles form. The protein chains trap air creating a foam. Whisking also creates heat that sets the egg albumin, creating a temporary foam |
| What are the effects of dry heat and moist heat on proteins | Coagulation Colour Change Overcooking causes proteins to become indigestible |
| What is the reference intake for protein? | Children: 30-50g Adolescents: 60-80g Adults and Older People: 50-75g Pregnant women: 70-85g |
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