Properties Of Proteins

Front 1

PHYSICAL PROPERTIES

Back 1

Proteins are usually colorless, tasteless, homogeneous, and crystalline.

Front 2

PHYSICAL PROPERTIES

Back 2

Proteins have high molecular weights (5x10^3 to 1x10^6 Dalton’s) and exhibit colloidal properties, including low diffusion rates and light-scattering.

Front 3

Globular

Back 3

amino acid chain folded upon itself.

Front 4

Fibrous

Back 4

long amino acid chain, limited folding

Front 5

DENATURATION

Back 5

This is a process that involves the disruption of the secondary and tertiary structures of the protein, leading to the loss of biological activity.

Front 6

DENATURATION

Back 6

is the disruption of protein structure, leading to loss of function.

Front 7

CHEMICAL PROPERTIES

Back 7

Proteins undergo hydrolysis by acidic (HCl) or alkaline (NaOH) agents and proteolytic enzymes.

Front 8

CHEMICAL PROPERTIES

Back 8

Reactions involving COOH and NH2 groups include salt formation, esterification, and reaction with various reagents.

Front 9

MECHANICAL PROPERTIES OF MOTOR PROTEINS

Back 9

Involve their movement along filaments, binding specificity, and ATP hydrolysis.

Front 10

BIOLOGICAL PROPERTIES IN FOOD PROTEINS

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Include solubility, emulsifying ability, gelling capacity, waterholding capacity, foaming ability, adhesive property, and viscosity.

Front 11

PROTEIN SYNTHESIS

Back 11

Is the process of creating protein.

Front 12

PROTEIN SYNTHESIS

Back 12

Accomplished at ribosomes with information in the DNA genes and with the help of the nucleic acid RNA.