Proteins in Food and Their Functions

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Questions and Answers

What are amino acids?

Amino acids are organic molecules that contain at least one amino group (-NH2) and one carboxyl group (-COOH).

What is the name of the bond that links amino acids together in a protein?

Hydrogen bond

Peptide bond (correct)

Ionic bond

Disulfide bond

What is the primary structure of a protein?

The sequence of amino acids in a protein (correct)

The three-dimensional shape of a protein

The interactions between different polypeptide chains in a protein

The folding patterns of a protein's polypeptide chain

Which of the following is NOT a type of secondary structure found in proteins?

Triple helix Signup and view all the answers

What is the quaternary structure of a protein?

The interactions between different polypeptide chains in a protein Signup and view all the answers

What type of bond is primarily responsible for stabilizing the primary structure of a protein?

Covalent bond (peptide bond) Signup and view all the answers

Which of the following is NOT a factor that can influence the stability of a protein's structure?

Presence of other reactive compounds Signup and view all the answers

What is denaturation?

The process of unfolding a protein's structure Signup and view all the answers

Which of the following is a consequence of protein denaturation?

Decreased biological activity Signup and view all the answers

All proteins are equally soluble in water.

False Signup and view all the answers

What is the isoelectric point (pI) of a protein?

The isoelectric point (pI) of a protein is the pH at which the protein has a net zero charge. Signup and view all the answers

The addition of salt can increase the solubility of proteins in some cases.

True Signup and view all the answers

What is the main function of proteins in food?

All of the above Signup and view all the answers

What are the two main categories of protein quality?

The two main categories of protein quality are protein content and protein quality. Signup and view all the answers

All proteins have the same biological value.

False Signup and view all the answers

Which of the following is a factor that can influence the digestibility of proteins?

All of the above Signup and view all the answers

Study Notes

Proteins in Food

Proteins are crucial for human health, building muscle, bones, skin, and hair.
They fight infections and speed up reactions as enzymes.
Proteins in food provide structure, hold water, stabilize foams, and emulsions.
Major protein sources include meat, fish, eggs, milk, legumes, and grains.
These sources are processed into products like cheese, yogurt, tofu, and whey proteins.
Processing alters protein properties, examples include denaturation, Maillard reactions, and the formation of lysino-alanyl derivatives.

Learning Outcomes

Understand protein structures: Recognize the structures of amino acids, peptides, and proteins. Classify amino acids by side-chain properties, and identify N- and C-termini.
Peptide Bond Formation: Understand how peptides are formed and why peptide bonds have a trans configuration. Explain di-, tri-, tetra-, oligo-, and polypeptide terms and what determines a protein. Define what an iso-peptide is.
Protein Structures: Describe primary, secondary, tertiary, and quaternary protein structures. Understand how proteins employ various molecular forces (covalent, electrostatic, hydrogen bonds, hydrophobic interactions, van der Waals) for interactions. Explain how globular, fibrillar, and random-coil proteins avoid exposing their hydrophobic parts to water.
Protein Nomenclature: Understand the nomenclature of different protein classes.
Amino Acid Properties: Recognize the ionizable parts of amino acids and understand the concept of the isoelectric point.
Chemical Reactions: Understand decarboxylation, deamination, Strecker degradation, and Maillard reactions involving amino acids and proteins. Explain how isopeptide bonds are formed.
Analysis of Proteins: Explain methods for determining protein content (Kjeldahl, Dumas methods) and protein composition (electrophoresis, spectrophotometry). Understand SDS-PAGE analysis for determining protein composition.

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Description

This quiz explores the significance of proteins in food, their sources, and functionalities in human health. You'll learn about protein structures, peptide bond formation, and how various processing techniques affect protein properties. Test your knowledge on amino acids, peptides, and their classifications.