ANFS102 Lecture Notes - Lecture 18: Jackfruit, Carboxylic Acid, Alanine

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS102
• Professor: Kniel Kalmia

Document Summary

Amino acids are the building blocks of proteins. Different properties depending on structure and composition. Central c atom attached to carbonyl group, amino group, h atom, and another specific side chain. Amino group and carboxyl groups are both ionized (nh3+ and coo-) Amphoteric in that aa can behave as an acid or a base depending on the ph of the environment. Acid or proton donor, positively charged amino group dominates a h+ ion. Base negatively charged carboxyl gains a h+ ion. Based on their side changes, amino acids have different properties. Form hydrogen bonds in proteins (weak interactions) Ionic interactions form between these two groups (strong bonds) Taste of amino acids - bitter or sweet. Bacterial enzymes can reduce bitter taste of phenylalanine, valie, leucine and histidine. Made with water and some dissolved collagen. Collagen fibers are hard but the collagen molecule is a long chain.