Carp, Tuna, Turtle, Alligator
tlooto Summary
New approaches to the theoretical description of electromigration properties of proteins and peptides show that through the modeling of their CE-determined effective electrophoretic mobilities, the important physicochemical parameters, such as effective charge, Stokes radius, acidity constants of ionogenic groups, hydration and conformations of their molecules can be estimated.
Abstract
Introduction Alternatives to meat products, such as tofu and jackfruit, have been popular since the 1960s. Tofu is a product made from soybeans. More recently, food developers and technologists have used a naturally occurring protein, haem, to make plantbased meat alternatives look and taste more like actual meat. It is important for food scientists and technologists to understand the chemistry behind food processing. The following tasks first guide you through the chemistry behind building protein molecules from their amino acid monomers in condensation reactions. The process of hydrolysis, which breaks peptide bonds within protein chains to reform amino acids, is then considered. Finally, the separation and identification of amino acids using Rf values in chromatography is investigated.
Citation format
CARP, et al. Amino acids, peptides and proteins. Amino Acids, Peptides and Proteins, 2019.