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30 Cards in this Set
- Front
- Back
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calorie
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amount of heat required to raise the temperature of one gram of water 1°C
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Calorie
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1 kilocalorie = 1000 calories
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Bomb calorimeter
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burns the food in a device called
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Amino Acids
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building blocks of proteins and the alphabet of protein structure
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Hydrophilic
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Loves water
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Hydrophobic
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Fears water
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Peptide Bonds
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Amino acids are joined together to form proteins by a special type of bond
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DNA
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deoxyribonucleic acid
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RNA
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ribonucleic acid
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Primary Structure
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The number and order of amino acids in a protein chain
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Secondary structure
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refers to the shape that the polypeptide chain assumes along its long axis, which may consist of an α-helix (spiral) or a β-sheet
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Tertairy structure
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is the three-dimensional organization of the entire polypeptide chain
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Denaturation
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When proteins are subjected to treatments such as heat, whipping, low or high pH conditions, or freezing, hydrogen bonds can be broken, altering the shape of the protein
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Precipitate
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fall out of suspension
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Proteins
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are composed of amino acids, and can exist as extremely long chains of these amino acids
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Enzymes
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that serve as a catalyst to start chemical reactions in living organisms and in food systems
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Hemoglobin
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carries oxygen in the blood stream
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Contractile proteins
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such as actin and myosin, are responsible for muscle movement
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Structural proteins
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Collagen and keratin
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Essential amino acids
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Proteins are necessary. body cannot synthesize them
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incomplete proteins
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lack one or more of the essential amino acids
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Complete proteins
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rich in essential proteins
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Complimentary
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proteins from these sources, corn and soybeans,
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Active site
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The molecule to be reacted with is bound by the enzyme’s active site
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Substrate
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The molecule to be reacted with is bound by the enzyme’s active site; the resulting molecule is called a substrate.
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Lock and key model
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escribing how a substrate fits into the active site of an enzyme,
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Induced-fit model
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When the shape of the active site changes as the substrate binds to the enzyme, it creates a shape into which the substrate fits
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Blanching
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s a process where vegetables are heated in boiling water prior to freezing
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Emulsifiers
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stabilize blends of oil and water,
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Foam
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when denatured protein molecules trap air
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