Protein Chemistry Notes

Protein Chemistry Notes - Food Chemistry Proteins Physical...

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Food Chemistry: Proteins Physical Properties Polymers (links) of amino acids joined by peptide bonds (connects the acid end of one amino acid with the amino end of another) Referred to as Polypeptides 4 calories/gram Conjugated or unconjugated unconjugated = not bound to any other substances and contain only amino acids. conjugated = combined with non-protein substances such as a carbohydrates and/or lipids into complex molecules Examples of Conjugated proteins Glycoprotein: Protein + Sugar (egg white ovalbumin and ovomucoid) Lipoprotein: Protein + lipids (egg yolk) Phosphoproteins: Contain phosphate groups in their structure (milk casein) 4 Levels of Protein Structure These levels provide a description of what the polypeptide is composed of and its shape. o primary– linear sequence of amino acids in order within a polypeptide. o Secondary – refers to whether amino acids together assume the alpha helix or beta pleated configuration within a polypeptide. o Tertiary – describes the overall three dimensional shape achieved by the folding of the entire protein molecule. o Quaternary - more than one polypeptide chain in its spatial structure . Ex. Casein, collagen, myosin http://personal.tmlp.com/Jimr57/textbook/chapter2/ps1a.htm
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Denaturation
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