FSHN 101 Lecture Notes - Lecture 15: Carboxylic Acid, Amphoterism, Deprotonation

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Foods are mainly acidic (food ph <7. 0) The location of groups bonded to the alpha-carbon determines whether or not an amino acid is biologically active. Amino acids have the ability to be amphoteric: amphoteric means that the amino acid has the ability to accept or donate protons (hydrogen ions) Loss of a proton is called deprotonation. Addition of a proton is called protonation. In acidic ph (ph<7. 0: carboxylic acid group is protonated (cooh) No change: amine group is protonated (n+h3) At neutral ph 7. 0: carboxylic acid group is deprotonated (coo) Negative charge: amine group is protonated (n+h3) At basic ph (7. 0: carboxylic acid group is deprotonated (coo) Negative charge: amine group is deprotonated (nh2) Neutral ph conditions does not always equal and net charge of amino acid of 0. Isoelectric point: the ph of the food environment in which the net charge of the amino acid is zero. Amino acid has minimal solubility: can be beneficial.