Resource, Materials and Environment.ppt

Resource, Materials and Environment Lesson 2: Food Chemistry Food Components Protein: Amino acids, Peptide and Polypetide Carbohydrates Fats and oils Food Additives Food Production Proteins proteins are essential parts of all living organisms Amino acids Building blocks for protein Properties of amino acids Differentiation of amino acids, techniques Chromatography and electrophoresis Peptide bond Dehydration synthesis (condensation) reaction forming a peptide group Peptides are synthesized by coupling the carboxyl group or C-terminus of one amino acid to the amino group or N-terminus of another. Properties of amino acids Due to the co-existence of the NH3+and the COO-, amino acids exhibit amphoteric behaviour, for instance alanine reacts both with acids and bases; There are twenty standard amino acids proteins by living cells. Different sequencing of amino acids results in different type of proteins. Properties of amino acids Amino Acid is slightly acidic. For alanine, the following reaction occurs in pure water: Properties of amino acids Isoelectric point The pH at which an amino acid carries no net electric charge, this quantity can be determined by an analytical technique called electrophoresis Isoelectric Point Separation of amino acids Electrophoresis Based on the mobility of ions in an electric field. Separation of amino acids Thin Layer Chromatography (TLC) Useful for separating organic compounds. Stationary Phase A static phase, usually a solid or a liquid adsorbed on a solid supported Separation of amino acids Mobile phase A dynamic phase, the components to be separated is carried through the stationary phase by the mobile phase Joining amino acids: Formation of Peptide Condensation reaction through elimination of water molecules:: CH3CH(NH2)COOH alanine + H2NCH2COOH glycine → CH3CH(NH2)=OC-NHCH2COOH+H2O or H2NCH2=OC-NHCH(COOH)CH3+H2O Which one yields more? Peptide bond Partial double bond character C-N bond length(1.32 A。 ) is shorter R groups are a