FOOD 2150 Lecture Notes - Lecture 20: Alpha Helix, Maillard Reaction, Zwitterion
4 Dec 2018
School
Department
Course
Professor
Document Summary
Proteins are carbon/hydrogen/oxygen based, nitrogen rich materials which also contain sulfur. In food science, they play a variety of important roles in things like structure of foods, as well as nutrition and flavor of foods (proteins are also necessary for maillard reaction). The structure of proteins consists of hydrogen, carbon, sulphur, nitrogen and oxygen. When a covalent bond is formed in proteins between amino acids, it is called an amide bond, it will form a very rigid structure along a larger area. The difference between a protein and a peptide is that a peptide does not have a secondary structure, and is in a molten globular state. All 20 amino acids relevant to food science share homology in their backbone structure, but there are 9 that your body cannot produce and need to come from diet. These amino acids can be further subdivided into 6 groups: aliphatic, aromatic, hydrophilic, sulphur containing, acidic and proline.
