SAR HS 230 Lecture Notes - Lecture 3: Surface Tension, Isoelectric Point, Emulsion
8 Feb 2017
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Document Summary
Three major categories of amino acid side chains. The ph at which the amino acid and side chain are neutral is called isoelectric point (pi) To determine pi for an amino acid. Isoelectric point indicates how the protein will interact. Pi in foods are important because if ph is changed it will have different effects on the properties and qualities of food. Proteins are made up of amino acids joined together via peptide bond. Proteins are very large containing hundreds to thousands of amino acids. Used to determine the shape of the protein. Start to get the structure of the protein. Does not exist in real life either. Puts into the protein some specific structures. Has interactions between the proteins to help fold. Disulfide bonds: strongest covalent bonds inside proteins. Perms: chemically breaks bonds and cannot go back to normal. Straightener: temproarirly bends bonds to stay straight.
