food science 2 - Lecture 1 Chemistry of Food Proteins...

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Lecture 1: Chemistry of Food Proteins Lesson 2 1. Amino acids as building blocks of proteins a. Proteins are organic polymers composed of amio acids as the basic units b. Amino acids: a Carboxylic acid group (-cooh) and an amino group (-NH2) c. All foods contain proteins besides water and candy 2. Essential amino acids a. There are 9 essential amino acids, amino acids that your body can not snthesize I amounts to meet the bodys needs b. 9 of 20 acids are essential 3. Protein structure: primary, secondary, tertiary, quaternary a. Amino acids join together in peptide bonds b. The sequence of amino acids is know as the primary structure c. Secondary structur i. Is the way in which different parts of the polypeptide chain link together ii. Alpha helix d. Tertiary struture i. Folding of the protein into 3-deimensions ii. Shape determines function e. quaternary structure i. proteins that interact between serpeate polypedide chains forming a larger functional unit 4. Why is protein important? a. Growth and repair of cell and tissue structure b. Mechanical work (motor proteins) c. Disease prevention (immune function) d. Controlling body processes (enzymes, hormones, buffers) e. Transport function –bringing waste products out of cell 1
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Lecture 1: Chemistry of Food Proteins Lesson 2 f. Source of energy and glucose 5. Test your knowledge: Match each term with the appropriate definition: 1. Primary structure A. helices and pleated sheets 2. Secondary structure B. sequence of amino acids in a protein 3. Tertiary structure C. combination of 2 or more polypeptides into one unit
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This note was uploaded on 03/31/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at University of Wisconsin.

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food science 2 - Lecture 1 Chemistry of Food Proteins...

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