A nutrient made of amino acid chains folded into specific shapes. Proteins help build and repair tissues and perform many jobs in foods.

A building block of protein that contains an amino group, a carboxyl group, and a side group that determines its properties.

An amino acid the body cannot make in sufficient amounts and must obtain from food.

A dietary protein that supplies all nine essential amino acids in adequate proportions.

The chemical bond that joins one amino acid to another.

The way a protein’s amino acid chain is arranged and folded. Its four levels are primary, secondary, tertiary, and quaternary.

A change in a protein’s folded shape, usually without breaking its peptide bonds. Heat, acids, some salts, and mechanical action can cause it.

The joining together of altered proteins into a network that thickens or sets a food.

The formation of a three-dimensional network that traps water and gives food a soft, solid structure.

The trapping of gas bubbles in a liquid or solid; proteins can help stabilize the bubbles.

The mixing and stabilization of liquids that usually separate, such as oil and water. Some proteins act as emulsifiers.

Preserving food with salt, often combined with other ingredients and preservation methods. Salt reduces water available to microorganisms and affects proteins.

A biological catalyst, usually a protein, that speeds up a specific chemical reaction without being used up. Many enzyme names end in -ase.

The substance an enzyme acts on.

The region of an enzyme where its substrate binds and the reaction occurs.

An enzyme that breaks peptide bonds in proteins.

The breaking of a chemical bond through the addition of water.

The temperature at which a particular enzyme works most effectively under specified conditions.

The acidity or alkalinity at which a particular enzyme works most effectively.

The reduction or prevention of an enzyme’s activity.

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Proteins

S9 Proteins in Food Science

Term	Definition
Protein	A nutrient made of amino acid chains folded into specific shapes. Proteins help build and repair tissues and perform many jobs in foods.
Amino acid	A building block of protein that contains an amino group, a carboxyl group, and a side group that determines its properties.
Essential amino acid	An amino acid the body cannot make in sufficient amounts and must obtain from food.
Complete protein	A dietary protein that supplies all nine essential amino acids in adequate proportions.
Peptide bond	The chemical bond that joins one amino acid to another.
Protein structure	The way a protein’s amino acid chain is arranged and folded. Its four levels are primary, secondary, tertiary, and quaternary.
Denaturation	A change in a protein’s folded shape, usually without breaking its peptide bonds. Heat, acids, some salts, and mechanical action can cause it.
Coagulation	The joining together of altered proteins into a network that thickens or sets a food.
Gelation	The formation of a three-dimensional network that traps water and gives food a soft, solid structure.
Foaming	The trapping of gas bubbles in a liquid or solid; proteins can help stabilize the bubbles.
Emulsification	The mixing and stabilization of liquids that usually separate, such as oil and water. Some proteins act as emulsifiers.
Curing	Preserving food with salt, often combined with other ingredients and preservation methods. Salt reduces water available to microorganisms and affects proteins.
Enzyme	A biological catalyst, usually a protein, that speeds up a specific chemical reaction without being used up. Many enzyme names end in -ase.
Substrate	The substance an enzyme acts on.
Active site	The region of an enzyme where its substrate binds and the reaction occurs.
Protease	An enzyme that breaks peptide bonds in proteins.
Hydrolysis	The breaking of a chemical bond through the addition of water.
Optimum temperature	The temperature at which a particular enzyme works most effectively under specified conditions.
Optimum pH	The acidity or alkalinity at which a particular enzyme works most effectively.
Enzyme inhibition	The reduction or prevention of an enzyme’s activity.

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