NST106-Lec8 - Lecture 8: Proteins 1 • Significance in...

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Unformatted text preview: Lecture 8: Proteins 1 • Significance in biology and nutrition • Significance in foods • Protein structures • Proteins in foods Uniqueness of food proteins Mammalian and fish muscle Milk proteins New research on oleic acid Roles in living systems • Enzymes • Growth and maintenance (integral parts of body structures) • Hormones • Antibodies • Fluid and electrolyte balance – maintain fluid volume and composition of body fluids • Acid-base balance –act as buffers • Transport • Energy Functional roles in foods (p. 366 Fennema) • Solubility • Viscosity • Water binding • Gelation • Cohesion-adhesion • Elasticity • Emulsification • Foaming • Fat and flavor binding • Enzymes for food processing Amino acid groupings Primary structure: amino acids connected by peptide bonds Secondary structures: helix Secondary structures: beta sheets Tertiary structure: 3D structure of entire polypeptide chain myoglobin Quaternary structure: 2 or more polypeptide chains held together by non-covalent bonds Bonds in proteins Protein bonds: functional groups, denaturing agents...
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This note was uploaded on 10/01/2008 for the course NUTRITIONA 106 taught by Professor Delum during the Spring '08 term at University of California, Berkeley.

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NST106-Lec8 - Lecture 8: Proteins 1 • Significance in...

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