Proteins - Proteins

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CC/FNB/LR UNIT 1 :Food Components Topic 3 : Protein
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CC/FNB/LR 1: Food Composition II C PROTEINS C Composed of 20 possible amino acids CNH 2 RCH COOH C Side groups (R) can be Ccharged or uncharged … COO- / NH 3 + Cbig or little…………. C 4 H 9 / H C Hydrophyllic …… OH C Can form peptide bond
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CC/FNB/LR Peptide Bond C C N O O H H H H R C C N O H H H R C C N O O H H H R C C N O O H H H H R
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CC/FNB/LR 2: Protein Structure C Ordered sequence, primary structure C Determines tertiary conformation C Denaturation C involves loss of ordered structure, C can be caused by changes in pH, salt concentration, surface effects or temperature. C Gives texture change after cooking or storage.
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3: Uses of proteins C Supply of energy, (minor) C Supply of nitrogen for protein synthesis C Source of essential amino acids C Flavours for food, C especially after partial hydrolysis or as free amino acids. C
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Proteins - Proteins

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