FND 100 Lecture Notes - Lecture 6: Trypsin Inhibitor, Beta Sheet, Leghorn Chicken

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

Proteins can vary in structure and function: structural proteins keratin chicken feathers, actin/myosin complex, biologically functional proteins and peptides. Component in soybeans, why they need to be soaked and heat. Don"t deactivate trypsin inhibitor, decreasing potential to benefit form the protein. In order to be absorbed, needs to be in soluble state. Proteins can vary in composition and sequence: simple proteins. Ovalbumin egg protein, water soluble: conjugated proteins. Post-translationally modified; modification after production of protein. Glycosylated adding a glucose/a sugar group to a protein: ovomucin important for the difference between thick and thin egg white; determining freshness when cracked. Phosphorylated casein; after main polypeptide is synthesized, a. Protein-rich sources in the diet include phosphate is added: dairy products. Milk 3. 6% protein 80% caseins, 20% whey (by product of dairy processing) Cheese renin enzyme makes a change to some casein proteins, giving a gel/solid product: egg protein (whites)