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1 Proteins
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1.1.1 Structure and terminology- amino acids
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How is a C-atom with different atoms on every side called?Chiral atom
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What is the difference and occurrence of the 2 stereoisomers?L is on the left, occurs in nature. D is on the right and is present after processing, it is non-digestible to humans.
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What is the difference between the alpha and beta amino-acid?Alpha is the C atom next to the functional carbonyl (COOH) group, beta is the C atom next to it. Note: both of them can have a NH3 attached.
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How can amino acids be classified based on side-chain?
- Non-polar, non-charged
- Polar, non-charged
- Polar, charged
- Non-polar, non-charged
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How can amino acids be classified based on nutritional value?
- Essential
- Conditionally essential
- Non-essential
- Essential
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1.1.2 Structure and terminology- peptides
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In what situations does the trans or cis conformation of a peptide take place?Trans --> in nature
Cis --> after processing -
1.1.3 Structure and terminology- proteins
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Mention 3 system conditions that can change the structure of proteins
- Temperature
- pH and ionic strength
- Solvent
- Temperature
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Which 3 different types of interactions stabilise the quaternary structure of proteins?
- Hydrophobic interactions
- Disulfide bonds
- Charge
- Hydrophobic interactions
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What can the presence of a reducing agent do to structural forces used for protein folding and stability?It can break the disulphide bonds (S-S).
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1.1.4 Structure and terminology- protein classification
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Give examples of the classes of proteins based on structure and give their natural solubility
- Globular (blood, soy) --> high
- Fibrillar (gelatin, meat) --> low
- Random coil (caseins) --> high
- Other (gluten) --> low
- Globular (blood, soy) --> high
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The following topics are covered in this summary
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pka, solubility, ph
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caseins, proteins, isolates
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hydrolysis, hydrolysates, dh
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caseins, droplets, solubility
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retentate, lactose, ultra-filtration
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flocculation, isolates, oligosaccharides
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proteins, batches, variability
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oligosaccharides, glycosidic, beta
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carboxyl, gel, unsubstituted
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galactomannans, 1, 4, o2
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xanthan, disordering, 1, 4
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alginate, pectin, alginates
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iota-carrageenan, carrageenans, domains
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starch, cross-linked, thin-boiling
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polymer, pectin, alginate
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xyloglucan, emulsifier, pseudoplastic
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amylopectin, polysaccharide, cellulose
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carrageenan, anhydro-galactose, polysaccharide
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calcium, pectins, blockiness
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carrageenan, cellulose, hydroxypropyl
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viscosity, eluted, pores
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mayonnaise, covalent, viscosity
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polysaccharides, monomeric, carrageenan
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polysaccharides, pts, carrageenan