Food Chem 5 - Food Science October 26, 2009 Proteins are...

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Food Science October 26, 2009 Proteins are polymers Made up of amino acids- generic structure of an amino acid It has an amino a carbon a hydrogen and an acid Where amino acids vary is the r- could be hydrogen or complicated organic system Variation in r means there are 20 natural amino acids- all due to different r 8 amino acids are essential to adults, other 12 are non essential, can be made by stripping them down the 8 to their parts and synthesizing them phenolic= organic amino acid is small is 200 or so proteins have molecular weight of 10s of thousand polymers consist of amino acids joined together by peptide bonds join many aminos together to make polypeptides proteins have amino acids smallest known protein has 50 amino acids, some have 1000 amino acidin order to achieve functional protein, need protein to fold and susme certain shape they have several levels of structure: primary- the amino acid sequence…1,2,3,etc secondary-folding tof parts of the primary tertiary- folding of the whole sgtructure in 3 dimensions to give the final shaoe
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This note was uploaded on 03/02/2010 for the course FOOD-SCI 150 taught by Professor Levin during the Spring '09 term at UMass (Amherst).

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Food Chem 5 - Food Science October 26, 2009 Proteins are...

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