Home ec. - Protein chap 2

martyna142
Flashcards by martyna142, updated more than 1 year ago
martyna142
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Home Economics Flashcards on Home ec. - Protein chap 2, created by martyna142 on 02/11/2013.

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Elemental composition of a protein Carbon,Hydrogen, Oxygen, Nitrogen, trace amounts of sulfur, iron and phosphorus.
Chemical composition of protein: Protein is composed of amino- acids. Amino acids are held together by peptide links. Each amino acid contains hydrogen, carbon,variable, an amino group and carboxyl group.
Basic structure of an amino acid: H=hydrogen C=Carbon R=Variable NH2=amino group COOH=Carboxyl group
Essential amino acid is an amino acid that is not manufactured in the body, and should be taken through food.
Name essential amino acids: Valine, lysine, leucine, isoleucine, methionine, threonine, tryptophan, phenylalanine, (arginine, histidine) children need all ten.
Non-essential amono acids: these are manufactured in the body, not obtained form food.
Name non-essential amino acids alanine, aspargine, aspartic acid, cysteine, glutamic acid, glycine, ornithine, proline, serine, tyrosine.
Name non-essential amino acids: alanine, aspargine, aspartic acid, cysteine, glutamic acid, glycine, ornithine, proline, serine, tyrosine.
Peptide link is formed when two amino acids are joined together.
Primary structure of a protein This is a sequence of amino acids held together by peptide links. eg. Insulin
Secondary structure of amino acid This occurs where there is linking of primary structure. Results are definite shape and structure. There are cross links.
Disulphide link (cross link) When two sulphur molecules are joined together.Can occur on one polypeptide chain or two neighbouring chains.e.g two cysteine amino acids
Hydrongen bonds(cross link) A molecule of hydrogen (H) form the amino group is attracted to oxygen (O) form the carboxyl group e.g. collagen
Tertiary Structure This is the excessive folding of a secondary structure. It is 3D. These can be fibrous or globular.
Fibrous struture Straight, coiled, zigzag in shape. Insoluble in water. e.g gluten in wheat, elastin in meat.
Globular structure Spherical in shape. Soluble in water. myoglobin in meat, haemoglobin in blood.
animal protein meat, fish, chicken, eggs, cheese
plant sources of protein soya beans, nuts, lentils, peas, cereals, beans.
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