FDSC 1049 Lecture : Protein Chemistry Student Notes 2014
Document Summary
Physical properties: polymers (links) of amino acids joined by peptide bonds (connects the acid end of one amino acid with the amino end of another. , referred to as polypeptides, 4 calories/gram, conjugated or unconjugated. Unconjugated = not bound to any other substances and contain only amino acids. Conjugated = combined with non-protein substances such as a carbohydrates and/or lipids into complex molecules. Glycoprotein: protein and sugar (egg white ovalbumin and ovomucoid) Phosphoproteins: contain phosphate groups in their structure (milk casein) Food proteins are typically one of two shapes: globular spherical like a ball, most are soluble in water, ex: myoglobin (muscle, fibrous elongated like a twisted rope, generally insoluble in water, ex: collagen (tendons) Fat reduction: simplesse (a reduced calorie ingredient used as a fat replacer) is made from whey protein or milk and egg protein, used in baked goods, coffee creamers, dairy products, and salad dressings.
