Lecture 8- Protein Analysis
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14 Terms
Why determine the protein content of food
Nutrition
Quality( structure)
ex: gliadin, gluten in affect the structure of bread
Safety
Economic considerations
What are proteins
Polymers of amino acids connected by peptide bonds
What is the structure of proteins
Basic sticks of amino acid?
What is the dertmination of primary structure
The sequence of amino acids
What determines function of protein
The shape
What are the nonpolar amino acids
What are the aromatic groups
What are the positively charged amino acids
More nitrogen
What are the polar amino acids
Why are the negatively chatprged amino acids
Why use poly lysine a,imo acids?
Gives positive charge to protein and can penetrate the membrane
More nitrogen in positively charrged so must be careful during analysis
How ware peptide bonds formed?