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20 Cards in this Set
- Front
- Back
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Amino Acid |
The organic acids in proteins |
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Peptide Bond |
The bond formed between two amino acids |
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Polypeptide |
A chain of multiple amino acids bound together by peptide bonds |
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Essential amino acid |
The amino acids that cannot be created by the body and must be supplied in the diet; the body cannot grow new tissue or maintain health withou these amino acids |
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Complete protein |
Foods that contain all the indispensable (essential) amino acids needed for human growth |
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Incomplete protein |
Food that contain some, but not all, the indispensable (essential) amino acids needed for human growth |
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Caseins |
Proteins found in milk |
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Whey |
By-product of cheese production; looks like watery milk |
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Myoglobin |
The iron-binding protein in muscle tissue that provides the color |
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Oxidation |
The reversible process of adding oxygen to a compound |
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Reduction |
The reversible process of removing oxygen from a compound |
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Denaturation |
Any change of the shape of a protein molecule without breaking the peptide bonds |
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Coagulation |
Results when a liquid or semi-liquid protein forms solid or semisoft clots. |
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Gluten |
Elastic proteins found in wheat, oats, rye and barley |
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Protein Gel |
Mixture of mostly fluids locked in a tangles three-dimensional mesh made of denatured and coagulated proteins |
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Albumin |
Good foaming protein, found in eggs and milk |
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Collagen |
A protein in connective tissue |
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Maillard Reaction |
Reaction between proteins and carbohydrates that causes food to brown when cooked |
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Emulsion |
A stable mixture of a fat and water-based liquid |
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Amine group |
Part of the amino acid structure that contains one nitrogen and the hydrogen atoms bonded to ad carbon atom, represented by the symbol -NH2 |
