Food Proteins
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define protein
long chain of amino acids joined by peptide bonds
what are the roles of protein
cell signalling cell adhesion immune response growth and repair
what are the sources of protein in food
animals plants algae microorganisms
structure of a protein
primary secondary tertiary quaternary
how are proteins classified
by their structure - fibrous, globular, intermediate by their composition - simple, conjugated, derived
what are the structural properties of proteins useful for in terms of their function
gelatination • cross linking to form tertiary structure, traps water to form a rigid structure • reversible = fibrous protein e.g gelatine • irreversible = globular protein stabilising emulsions and foams • interfacial properties are exploited • egg and milk proteins are used to stabilise oil-in-water emulsions form films • act as a moisture barrier to enhance shelf life • used for biodegradable packaging and to improve mechanical handling properties
what occurs during protein denaturation
• the secondary, tertiary and quaternary structures are lost due to the bonds holding them together being broken
what are the causes of protein denaturation
heat cold pH change chemicals high pressure
what are the effects of protein denaturation
loss of solubility loss of activity loss of the active site changes in functionality