FOOD2003 Lecture Notes - Lecture 3: Hydrogen Bond, Lysine, Histidine

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Protein structure: main building blocks, amino acids, levels of protein structure, primary: Interactions between amino acids by peptide bonds: secondary: Facilitate: compact structure, orientation of polar and non-polar amino acids, tertiary: Isoelectric point: the isoelectric point is the ph at which the protein has a neutral charge. Protein solubility: most food proteins have an isoelectric point of around ph 4 to 5, soluble due to: Salting-in and salting-out: salting-in, refers to the fact that some proteins are more soluble or dispersed by the addition of salt. The anions and cations in salt will bind to the charged groups on a protein. The water can then associate with the charged anions and cations. Stabilisation of protein conformation and denaturation of proteins: what is protein denaturation, protein denaturation results from a loss of a protein"s native conformation, what conditions may cause protein denaturation, heat.

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