FST 10 Lecture Notes - Lecture 8: Phytoestrogens, Gliadin, Keratin
18 Sep 2017
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Class: fst 010 topic: food proteins and enzymes. An amino part (nh2 or nh3: amino acids link together through peptide bonds to form large molecules and form linear chains, never branched. Main types/shapes of proteins: there are 3 main types of proteins, fibrous. Insoluble in water, structural (makes up muscle, connective tissue, hair: globular. Soluble in water (egg, dairy, enzymes, myoglobin: membrane. Transporters, receptors: structures can be described at 4 levels: Sequence is determined by mrna which is a copy of a gene. Result of hydrogen bonding between amino acids within the protein. Adds new properties to a protein like strength, flexibility. Beta-sheets: held together by h bonding between adjacent sheets of protein. Tertiary (3rd degree): overall 3d structure of the polypeptide: fibrous. Many if not most functional proteins have more than one. Structural proteins interact w/ one another to make larger functional units. Enzymes often occur w/ many subunits for regulation and multiple activities.
