protein 2
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what are the three functions of protein
• nutrition • texture • taste
How is the function of meat proteins in the body related to the solubility of these proteins?
The function of muscle tissue is to give structure to the body. Therefore these proteins are not soluble
How is the function of milk proteins related to the solubility of these proteins?
The function of milk proteins is to give nutrition, since the calf will drink the milk, the proteins should be soluble
what are peptides?
peptides are amino acid linked by peptide bonds
what happens when pH<pKa
The acid. base is mostly protonated
what happends when pH>pKa
the acid/ base is mostly deprotonated
what forms the primairy structure of the protein
the primairy structure is formed by the peptide bonds, which are covalent bonds
what forms the secondary structure of proteins
hydrogen bonds between C–O and NH groups in the peptide backbone
what forms the tertiary and quarternary structure
• disulphide bonds (covalent S-S) • electrostatic (stabelize or repel) • hydrophobic interactions (non-polar residues have a tendency to aggregate in water)
what influences the protein folding and stability?
• presence of reducing agent: can break the disulphide bridges • temprature: can affect the hydrogen bonds • solvent: change the hydrophobic interaction between molecules • ph and isolectric point –> groups will attract and folded structure
what happens when the pH is above or below the pI
the is an excess of negative/ positive charges –> this will result in repulsion and consequently unfolding of the protein