Karteikarten
Protein
Karten in diesem Stapel (29)
- 1What is the elemental composition of protein?Proteins are composed of
Carbon,Hydrogen,Oxygen and Nitrogen
'C.H.O.N' - 2Explain the chemical structure of Protein.Amino acids are joined together by peptide links to form long polypeptide chains that make up protein.
- 3Give an account of the structure of amino acidsEach amino acid contains:
An amino group
A carboxyl group
A central carbon
a single hydrogen
a variable group - 4How many amino acids does the body use?The body uses 20 different amino acids to make all the protein needed for the body to function
- 5What is an essential amino acid?It can't be made by the body so you get it from food.
There are 10 essential amino acids
Adults need 8 and kids need 10. - 6Name all ten essential amino acidsValine
Lysine
Leucine
Isoleucine
Phenylalanine
Methionine
Threonine
Tryptophan
Histidine (kids)
Arginine (kids) - 7What is a non essential amino acid?These can be made by the body so they don't need to be obtained from food
There are 10 non essential amino acids - 8Name all 3 of the non essential amino acidsAlanine
Aspartic acid
Glutamic acid - 9How are peptide links formedThey are formed when 2 or more amino acids join together.
This results in the loss of a water molecule and is known as the condenstation reaction - 10Describe the primary protein structureThe primary structure is the order of amino acids in protein chains.
- 11Describe the secondary protein structureThe secondary structure involves the folding of the primary structure of proteins into 2D shapes.
Polypeptide chains either fold in on themselves or cross link. - 12Name the two types of cross linksDisulfide cross links
Hydrogen cross links - 13What is a disulfide cross linkDisulfide cross links occur when 2 sulfurs from 2 amino acids join together from a single polypeptide chain or 2 different polypeptide chains
- 14What is a hydrogen cross linkHydrogen cross links occur when a hydrogen from the NH2 group of one amino acid and an oxygen from the COOH group of another amino acid join together.
- 15What is a Tertiary structure?This involves the folding of the secondary structure of proteins into 2 or 3D shapes.
Further cross linking between amino acids forms definite shapes which may be fibrous or globular. - 16Classify ProteinsSimple proteins
Conjugated proteins - 17Name the sources of proteinAnimal: Meat fish eggs milk
Plant: beans, lentils, nuts, peas. - 18What is the difference between HBV protein and LBV proteinHBV contain all essential amino acids and are found in animal sources & soya beans
LBV lack essential amino acids and are found in plant foods & gelatin - 19Explain the supplementary value of proteinLBV proteins lack one or more of the essential amino acids meaning if you consume two LBV protein foods together you get a meal that contains all the essential amino acids making it HBV
(LBV+LBV=HBV) - 20What are the properties of proteinDenaturation
Elasticity
Maillard Reaction
Solubility
Gel formation
Foam formation - 21What is denaturation in proteinsIt is the unfolding of a protein chain resulting in an irreversible change in shape due to heat, chemicals, Mechanical action or Enzymes
- 22What is Elasticity in proteinsIts how elastic the protein is
Some fibrous proteins like gluten are elastic - 23What is the Maillard reactionIts the non enzymic browning of food due to a reaction between a certain amino acid and sugars under dry heat
- 24What is solubility in ProteinsMost protein are insoluble in water apart from collagen in meat and egg albumin
- 25What is gel formation in proteinWhen collagen (found in bones) is heated it turns into gelatin. The gelatin can absorb water as the protein chains uncoil and water is trapped. This forms a sol. When he sol is cooled it turns into gel
- 26What is foam formation in proteinWhen an egg is whisked protein chains unfold and air bubbles form. The protein chains trap air creating a foam. Whisking also creates heat that sets the egg albumin, creating a temporary foam
- 27What are the effects of dry heat and moist heat on proteinsCoagulation
Colour Change
Overcooking causes proteins to become indigestible - 28What is the reference intake for protein?Children: 30-50g
Adolescents: 60-80g
Adults and Older People: 50-75g
Pregnant women: 70-85g - 29—
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- Beschreibung
- Leaving Certificate Home Economics Karteikarten am Protein, erstellt von Samira Alnougi am 21/01/2017.
- Erstellt von
- Samira Alnougi · Jan 2017
- Aktualisiert
- 21 Jan 2017
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- 23
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