FSHN 214 FINAL EXAM REVIEW QUESTIONS
What are the two functions of protein in food? - Answers :Nutritional properties - 9
essential amino acids + energy
Functionalities of food - gluten + casein
What is the structure of an amino acid? - Answers :Monomer that composes protein
Contains an asymmetric carbon, amine group, carboxyl group, side chain, and
hydrogen
What are the primary - secondary - tertiary and quaternary structures of a protein? -
Answers :Primary = the chain sequence of amino acids
Secondary = hydrogen bonding and formation of alpha helices & beta sheets
Tertiary = interactions between side chains to create three dimensional folding
Quaternary = association of multiple subunits to form a protein
3 categories of proteins (examples of each) - Answers :Globular (soluble)
Fibrous (insoluble)
Conjugated (attached to another macromolecule)
- know one example mucoprotein - protein and hydrocarbon
What is the definition of a conjugated protein? Give one example - Answers :A
conjugated protein is a protein attached to different macromolecules
Examples are lipoproteins, mucoproteins, phosphoproteins, etc
What is the definition of denaturation and coagulation? - Answers :Denaturation:
disruption of protein structure leading to loss of functions
Coagulation: clotting or precipitation of protein in a liquid into a semisolid compound
Give one example of food based on the protein denaturation - Answers :Hardening of
egg whites when heating
Amphoteric behavior: - Answers :the ability of water to act as both an acid and a base
Give one example of enzymatic reaction occurring in food - Answers :Meat tenderization
by papain or bromelain
Denaturation of casein and formation of curd from rennin
What is the amphoteric property of a protein - Answers :Proteins can function as either
an acid or a base
What is the isoelectric point of a protein? What is the impact on food? - Answers
:Isoelectric point of a protein is when the pH of protein is neutral
Number of positive and negative charges are the same
, Protein least soluble at its isoelectric point
Functions of proteins in foods (give examples) - Answers :Hydration:
binders, stabilizer, thickeners
ability to dissolve and attract water
Denaturation-coagulation
Disruption of protein structure
Aggregation of protein
Denaturation leads to coagulation, both are irreversible
Enzymatic reaction
Reactivity: Maillard reaction
Buffering: some are positively charged or negatively charged
What is the molecular organization of milk? - Answers :True solution → water, minerals,
vitamins, lactose dissolves
Colloidal dispersion → Fat globules and protein
What is the fat organization in milk? - Answers :Fat globules
More than 95% of fat is organized into fat globule
Multilayered membrane → monolayer of phospholipid and bilayer of phospholipid
Contains proteins
Bilayer
Hydrophobic
Hydrophilic
Water phase
Destabilization: - Answers :Vulnerable to to disruption during processing
Temperature has high impact on globule stability
Higher than 60 degrees celsius causing denatured proteins
What are the two types of protein found in milk? - Answers :Casein protein → insoluble,
sensitive to acid/enzymes
Whey protein → soluble, sensitive to heat
What are the types of caseins? - Answers :Alpha-s1 - hydrophobic, sensitive to calcium
Alpha-s2 - hydrophobic, sensitive to calcium
Beta - hydrophobic, sensitive to calcium
K - hydrophilic, not sensitive to calcium
ow can we separate those two proteins? - Answers :pH to 4.6 to precipitate out the
casein protein
How is the casein organized in milk? - Answers :Micellar organization
Hydrophobic interactions between types of casein with calcium in between
Micelle casein interaction b/n types? - Answers :Hydrophobic interaction
What are the two functions of protein in food? - Answers :Nutritional properties - 9
essential amino acids + energy
Functionalities of food - gluten + casein
What is the structure of an amino acid? - Answers :Monomer that composes protein
Contains an asymmetric carbon, amine group, carboxyl group, side chain, and
hydrogen
What are the primary - secondary - tertiary and quaternary structures of a protein? -
Answers :Primary = the chain sequence of amino acids
Secondary = hydrogen bonding and formation of alpha helices & beta sheets
Tertiary = interactions between side chains to create three dimensional folding
Quaternary = association of multiple subunits to form a protein
3 categories of proteins (examples of each) - Answers :Globular (soluble)
Fibrous (insoluble)
Conjugated (attached to another macromolecule)
- know one example mucoprotein - protein and hydrocarbon
What is the definition of a conjugated protein? Give one example - Answers :A
conjugated protein is a protein attached to different macromolecules
Examples are lipoproteins, mucoproteins, phosphoproteins, etc
What is the definition of denaturation and coagulation? - Answers :Denaturation:
disruption of protein structure leading to loss of functions
Coagulation: clotting or precipitation of protein in a liquid into a semisolid compound
Give one example of food based on the protein denaturation - Answers :Hardening of
egg whites when heating
Amphoteric behavior: - Answers :the ability of water to act as both an acid and a base
Give one example of enzymatic reaction occurring in food - Answers :Meat tenderization
by papain or bromelain
Denaturation of casein and formation of curd from rennin
What is the amphoteric property of a protein - Answers :Proteins can function as either
an acid or a base
What is the isoelectric point of a protein? What is the impact on food? - Answers
:Isoelectric point of a protein is when the pH of protein is neutral
Number of positive and negative charges are the same
, Protein least soluble at its isoelectric point
Functions of proteins in foods (give examples) - Answers :Hydration:
binders, stabilizer, thickeners
ability to dissolve and attract water
Denaturation-coagulation
Disruption of protein structure
Aggregation of protein
Denaturation leads to coagulation, both are irreversible
Enzymatic reaction
Reactivity: Maillard reaction
Buffering: some are positively charged or negatively charged
What is the molecular organization of milk? - Answers :True solution → water, minerals,
vitamins, lactose dissolves
Colloidal dispersion → Fat globules and protein
What is the fat organization in milk? - Answers :Fat globules
More than 95% of fat is organized into fat globule
Multilayered membrane → monolayer of phospholipid and bilayer of phospholipid
Contains proteins
Bilayer
Hydrophobic
Hydrophilic
Water phase
Destabilization: - Answers :Vulnerable to to disruption during processing
Temperature has high impact on globule stability
Higher than 60 degrees celsius causing denatured proteins
What are the two types of protein found in milk? - Answers :Casein protein → insoluble,
sensitive to acid/enzymes
Whey protein → soluble, sensitive to heat
What are the types of caseins? - Answers :Alpha-s1 - hydrophobic, sensitive to calcium
Alpha-s2 - hydrophobic, sensitive to calcium
Beta - hydrophobic, sensitive to calcium
K - hydrophilic, not sensitive to calcium
ow can we separate those two proteins? - Answers :pH to 4.6 to precipitate out the
casein protein
How is the casein organized in milk? - Answers :Micellar organization
Hydrophobic interactions between types of casein with calcium in between
Micelle casein interaction b/n types? - Answers :Hydrophobic interaction
