問題一覧
1
What are the properties of proteins
solubility,elasticity and denaturation
2
What is protein composed of?
nitrogen, oxygen, carbon, hydrogen
3
What is it called when amino acids are linked together to form long chains of protien
peptide link
4
Proteins are large molecules made up of…
amino acids
5
COOH is…
carboxyl
6
What’s in the structure of a basic Amino acid?
carboxyl group(COOH), hydrogen(H), NH2(amino group), variable(r), carbon(C)
7
When the acidic group of 1 amino acid (COOH)reacts with the alkaline group(NH2)of another amino acid with the elimination of a water molecule,what’s this reaction called?
a condensation reaction
8
When condensation is reversed and a water molecule is added in digestion, What’s this process called?
Hydrosis
9
When 2 amino acids join together the new molecule formed is called a
diepeptide
10
How many essential amino acids do adults require
8
11
How many amino acids do children require?
10
12
Name 2 essential amino acids
Lysine and Methionine
13
Name 2 children amino acids
arginine and histidine
14
Name 2 Non-essential amino acids
glycine and cystine
15
What are the structures classifications of protein
primary,secondary and tertiary structure
16
What’s the primary structure of protein?
The order or sequence of amino acids in protein chains
17
what is the Secondary protein structure?
the folding of the primary protein chain into itself
18
What’s a polypeptide?(poly=many)
chain of amino acids joined by a peptide link
19
What is a simple protein
contains only amino acids in their structure
20
What’s a conjugated protein?
contains a protein and a non-protein part
21
What is complementary value
when foods which are lacking in one or more of the essential amino acids are eaten together to provide a full complement of amino acids
22
When 2 amino acids join together what is it called ?🔗
a peptide link
23
What is a diepeptide?🔵🔸
when two amino acids join together
24
When a water molecule is lost what do you call the reaction that is happening?
condensation reaction
25
Gel formation
collagen is heated then is converted into into gelatine,gelatine can absorb large amounts of water.water becomes in unfolded protein chains this forms a sol ,on cooling forms a gel in formed
26
Cross links can be…
disulphide or hydrogen links
27
What is a disulphide link?
when two sulphur molecules in 2 amino acids join together to form a single polypeptide chain or two different polypeptide chains.
28
What is a hydrogen link?
when hydrogen in one amino acid and oxygen from other amino acid join together to form a single poly peptide chain or two diffrent polypeptide chains
29
Explain the following property of protien:Solubility
most insoluble in water proteins with weak cross links are soluble in cold water .Moist heat tenderises it,by converting collagen into gelatine eg beef stew
30
Explain the following property of protein:elasticity
•gluten,a fibrous protien is very elastic,it traps co2 which allows bread to arise
31
Explain the following properties of protein:denaturation
this is the change in the nature of the protien chain,it causes the protein to unfold, leading to loss of stucture,it can be caused by heat,chemicals and agitation
32
Denaturation: how does heat affect protein
causes the proteins to coagulate
33
What’s the function of Structual protein?
growth and repair production of cells
34
What are amino acids used for in the liver?
maintain and replace liver cells,passes into bloodstream and body tissues to help form new cells,enzymes and hormones
35
What is demination
when nh2 group of amino acids are turned into ammonia and excreted as urine and ,COOH group of amino acid is oxidised and used to produce hest and energy
36
How are amino acids absorbed
they pass into the blood capillaries through villi in the small intestine
37
What’s a globular protien
it’s rounded/spehrical,soluble in water,easily denatured
38
Example of a globular protein
myoglobin
39
What’s a fibrous protien
coiled or zig zag,insoluble in water,not easily denatured
40
Coke smoking and hot
fish is subjected to smoke from wood chips creosote from smoke prevents bacterial growth fish temperature does not go above 27 fish requires further cooking, fish is subjected to smoke from wood chips creosote from smoke prevents bacterial growth temperature of fish gradually increases up to 80 fish does not require further cooking
41
Process of freezing fush
commercially blast frozen at -30 home freezer at -25, white fish stored for 6 months oily fish stored for 3 months, colour,flavour does not change microorganisms are inactivated nutritive value is unchanged but some b group vits are lost oxidative rancidity and enzyme deterioration can occur if stored for too long eg salmon