[lab] isolation of proteins

Question 1

source of casein

Answer 1

skimmed milk

Question 2

source of albumin

Answer 2

skimmed milk

Question 3

source of myoglobin

Answer 3

beef muscle

Question 4

source of gluten

Answer 4

wheat flour

Question 5

isolation method of casein

Answer 5

isoelectric precipitation

Question 6

isolation method of albumin

Answer 6

denaturation & coagulation by heat

Question 7

isolation method of myoglobin

Answer 7

salt-induced precipitation

Question 8

isolation method of gluten

Answer 8

solubility difference

Question 9

present as micelles in milk

Answer 9

casein

Question 10

acts as a storage for amino acids

Answer 10

casein

Question 11

conjugated protein

Answer 11

phosphoprotein

Question 12

__ interacts with __ leading to polymerization of casein

Answer 12

phosphate, calcium

Question 13

contains globular proteins that are soluble in water and diluted salt solutions

Answer 13

albumin

Question 14

second major protein in bovine milk

Answer 14

albumin

Question 15

can serve as a regulatory protein in lactose biosynthesis

Answer 15

albumin

Question 16

small bright red protein common in muscle cells

Answer 16

myoglobin

Question 17

stores oxygen

Answer 17

myoglobin

Question 18

myoglobin released in the cell and is soluble at 70% ammonium sulfate

Answer 18

salting in

Question 19

increase ionic strength by addition of more ammonium sulfate resulting to decrease solubility of proteins

Answer 19

salting out

Question 20

precipitate of isolated myoglobin

Answer 20

white ppt

Question 21

gives bread its structure, texture, and elasticity

Answer 21

gluten

Question 22

gluten is a composite of __ and __ which exist conjoined with starch

Answer 22

prolamin, glutelin

Question 23

storage protein responsible for elasticity and extensibility of dough

Answer 23

gluten

Question 24

isolated gluten is free of starch when negative to __ test

Answer 24

iodine

Question 25

__ are long molecules that are strong and flexible

Answer 25

gluten

Question 26

role of gluten in bread-making

Answer 26

traps CO2 produced by reaction of flour & yeast
gives flour its characteristic chewiness

Question 27

__ is partially soluble in water while, __ is insoluble in water

Answer 27

starch, gluten

Question 28

characteristic of gluten

Answer 28

(SETSY)
solid
elastic
tough
sticky
yellowish-white