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Proteins
Vocabulary for Proteins & Amino Acids
| Term | Definition |
|---|---|
| Proteins | large molecules required in the diet to help form muscle fibers as well as carry out numerous other vital functions in the body |
| Structural Proteins | proteins which help to form and maintain the objects which form the structure of the body, including muscle tendons and ligaments |
| Contractile Proteins | work closely with structural proteins; these allow for movement to occur and include actin and myosin |
| Storage Proteins | act as biological reserves of necessary items such as amino acids and metal ions |
| Defensive Proteins | protect the body from various threats; include antioxidants |
| Transport Proteins | help to move items within the body; include hemoglobin |
| Signal Proteins | proteins responsible for communication between cells; many hormones are in this category |
| Enzymes | chemical catalysts which promote and regulate almost all chemical reactions occurring on the cellular level |
| Amino Acids | the building blocks of proteins |
| Alpha Carbon | central carbon atom of an amino acid, covalently bonded to the amino and carboxyl groups |
| Denaturation | the process through which proteins lose their shape and function, often occurring due to an outside stimulant such as heat |
| Caseins | hydrophobic protein found in milk that are vital to forming the curds used in cheese making |
| Whey | by-product of cheese production that looks like a watery milk and is mainly composed of a group of water-soluble proteins, lactose, and minerals |
| Oxidation | chemical reaction that adds oxygen to a compound |
| Coagulation | type of permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots |
| Collagen | protein in connective tissue that begins to soften and break down into gelatin when cooked in a moist heat |
| Millard Reaction | reaction between proteins and carbohydrates that causes food to brown when cooked |
| Complete Proteins | food that contains all the indispensable amino acids |
| Incomplete Proteins | protein that is lacking one or more of the indispensable amino acids needed for human growth |
| Myoglobin | iron-binding protein pigment in muscle tissue that provides color and holds oxygen in muscle tissue until it is needed |
| Reduction | chemical reaction that removes oxygen from a compound |
| Gluten | network of elastic protein strands that give bread dough its structure |
| Protein gel | mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins |
| Albumin | protein found in egg whites and milk that act as a good foaming agent |
| Peptid Bond | bond formed between two amino acids when an amine group combines with a carboxyl group and a water molecule is released |
| Polypeptide | chain of multiple amino acids bound together by peptide bonds |
| Hydrophobic | water repelling |
| Amine Group | part of the amino acid acid structure that contains one nitrogen and two hydrogen atoms bonded to a carbon atom, represented by the symbol -NH2 |
Created by:
Kkoerner25
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