protein 1
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L-amino acid
digestible
D-amino acid
non-digestible
pH «_space;pKa
the acid or base is moslty protonated
pH»_space; pKa
the acid or base is mostly deprotonated
isoelectric point
the net-charge of the acidic and basic groups of an amino acid is zero
pH = pKa
50% is charged
two advantages of heating food products
increased flavour, improved texture
two disadvantages
loos of essential amino acids, possible crosslinking
quaternary structure, stabilized by
hydrophobic interactions, disulfide bonds, charge
taste: proteins –> peptide –> amino acids
no taste –> bitter –> less/bitter sweet
will it be more or less soluble when u add salt?
more soluble
a / b-helix
secondary
big apolor group makes a L-molecule and D molecule?
L: bitter, D: sweet