FDSC 200 Lecture Notes - Lecture 11: Whey Protein, Hydrogen Bond, Myoglobin

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

The structure of protein: the primary sources of protein in the diet are meat, poultry, fish, nuts, seeds, dairy products, eggs, and legumes, protein is composed of carbon, oxygen, nitrogen and usually sulfur. May also contain iron, copper, phosphorus, or zinc: made up of subunits that are organic acids called amino acids. Found in the human body, animals, plants, and single-celled organisms: amino acids have 3 basic parts. A side chain of carbon and hydrogen atoms (r group) - variable. An amine group (-nh2) of one nitrogen atom and 2 hydrogen atoms. Most proteins have a chain from 100-500 amino acids (the shortest known is 20 amino acids) Individual amino acids, dipeptides and polypeptides all have one end with an amine group and one end with a carboxyl group: amino acids are classified by. The chemical nature of their side chains: classification by nutritional use.