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

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Product Specifications

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
6
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
Example
Albumin
Leguminosin, Lactalbumin
Globulin
Lactoglobulin, Glycinin
Glutelin
Glutenin, Oryzenin
Prolamine
Zein, Gliadin
Scleroprotein
Gelatin, Collagen
Histone
Nuclear histone proteins
Protamine

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