• VTU eNotes On Food Bio-Technology (Bio-Technology)
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VTU eNotes On Food Bio-Technology (Bio-Technology)

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Publisher VTU eLearning
Author: Panel Of Experts
Number of Pages 150
Available Available in all digital devices
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Amides, glutamine, asparagine- Nitrogen content increases Proline, Hydroxyproline impose structural limitation Protein Classification Based on solubility, electrophoretic ultracentrifuge properties Simple proteins Yield only amino acids on hydrolysis Albumins, Globulins, Prolamines, Histones Conjugated proteins
Amino acid Non protein part lipids, Carbohydrates, Nucleic acids Phosho, lipo, glyco, lipo nucleo proteins Derived proteins Compounds obtained by chemical enzymatic method Depending on extent of change Primary derivatives Slightly modified, insoluble in water, Ex. Rennet coagulated casein Secondary derivatives More extensively modified Ex. Proteoses, peptones, peptides formed during ripening of cheese Major proteins Protein class
Leguminosin, Lactalbumin
Lactoglobulin, Glycinin
Glutenin, Oryzenin
Zein, Gliadin
Gelatin, Collagen
Nuclear histone proteins

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