Term
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Definition
| formulated muscle foods, food gels (Jell-O), extruded veggie protein products (beans), & dairy (milk, cheese, ice cream) |
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Term
| In what foods does protein effect texture? |
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Definition
| egg white foam, cheese, bread |
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Term
| Differentiate proteins by their solubility |
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Definition
Albumin - water
Glubulin - salt solution
Glutelin - acid/base solution
Prolamine - aqueous ethanol |
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Term
| What is the prominent form of AA in nature? |
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Definition
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Term
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Definition
| how most AA exist in an aqueous environment; (+) on amide end & (-) on carbozyl end; dipolar |
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Term
| How do AA's exist in acidic/neutral/basic solutions? |
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Definition
| Nonpolar AA are less soluble in water than polar AA; hydrophobic are found near protein core |
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Term
| Define PK value for an amino acid |
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Definition
| the pH where 50% of molecules are ionized |
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Term
| What are the PK values of the Carboxyl group/amino group on amino acids? |
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Definition
carboxyl grp: pH=2-3
amino grp: pH=9-10 |
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Term
| Name the charged/polar AA's |
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Definition
| Aspartic acid, glutamic acid, lysine, aginine, histidine |
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Term
| Name the uncharged/polar AA's |
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Definition
| asparagine, glutamine, cysteine, glycine, serine threonine, tyrosine |
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Term
| Name the Hyrdophobic AA's |
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Definition
| alanine, valine, leucine, isoleucine, methionine, Phenylalanine, proline, tryptophan |
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Term
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Definition
| covalently linked individual AA's; forms a peptide chain |
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