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2) Food Chemistry I > Proteins - Summary II > Flashcards

Proteins - Summary II Flashcards

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1
Q

The a-chains of collagen are (left/right)-handed helixes

A

left

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2
Q

__________ are used in combination with papain in beer chill-proofing

A

Bacterial proteases

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3
Q

_______ form the lipovitellin fraction

A

HDLP

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4
Q

_______ hydrolyses a-1-4 glycosidic bonds within starch

A

amylase

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5
Q

_______ is used as a ________ on inferior meat cuts

A

Papain meat tenderizer

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6
Q

________ are water soluble and correspond to blood serum proteins of the chicken.

A

Livetins

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7
Q

_______ are activated as the Ca2+ concentration in the ________ increases postmortem.

A

Calpains sarcoplasm

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8
Q

The purpose of the process of surimi is to remove strong _______ compounds and pigments as well as ________ proteins that can interfere with the gelation of the myofibrillar proteins

A

flavor water-soluble

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9
Q

________ consists of two polypeptide chains of identical sequence termed a1, and another chain termed a2, and is the dominant type in meat

A

Type 1 collagen

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10
Q

______ can be inhibited by vitamin C, bi-sulfites, and EDTA

A

Polyphenol oxidase

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11
Q

Hydrolysis by ________ results in dextrins, maltose, and maltotriose

A

a-amylase

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12
Q

_________ arise from crosslinking between allysine, which is formed by _____ of lysine residue by lysyl oxidase, and an adjacent unmodified lysine residue

A

Lysinorlysine oxidation

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13
Q

What causes dark, firm, and dry (DFD) meat?

A
  • Lack of glycogen - Early termination of glycolysis - High pH (> 6.0)
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14
Q

__________ sequesters the iron and prevents a red discoloration of the meringue due to conalbumin-iron complex.

A

Citric acid

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15
Q

_______ is employed in biomedical research by taking advantage of its high affinity for biotin in immunoassays, affinity chromatography, and molecular labelling

A

Avidin

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16
Q

From a functional standpoint, ______ proteins such as ______ are known to have good gelling ability.

A

globular ovalbumin

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17
Q

The carbohydrate in ________ is present as three polysaccharide chains, each attached to the polypeptide through an asparaginyl residue.

A

ovomucoid

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18
Q

Soybean is exceptionally rich in _______ and can serve as a valuable supplement to cereal foods

A

lysine

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19
Q

Fish myoglobin contains a _____ residue that is absent in mammalian myoglobin. Myoglobin and other pigments are concentrated in the _____ muscle.

A

cysteine dark

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20
Q

Soy protein isolates (SPI)

A

Wheat, corn, barley, rice

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21
Q

_______ is the only egg-white protein to contain a free sulfhydryl group

A

Ovalbumin

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22
Q

________ converts colloidal pectin to non-colloidal pectin

A

Pectin methyl esterase

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23
Q

_________ consists of three identical chains of a1

A

Type III collagen

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24
Q

__________________performs more favourably than acetic or citric acid at pH 6.0, but __________ is important in that it sequesters the iron and prevents a red discoloration of the meringue due to conalbumin-iron complex.

A

Potassium acid tartrate citric acid

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25
Q

Hydrolysis by ________ results in maltose

A

B-amylase

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26
Q

______ is soluble in weak salt solutions and to some extent in water

A

Phosvitin

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27
Q

The solubility of soybean proteins in water is (affected/unaffected) by the pH

A

strongly affected

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28
Q

The delay phase ends when ______ becomes depleted, because _________ alone cannot produce ATP fast enough to match the rate at which it is being hydrolyzed in the cell

A

CrP anaerobic glycolysis

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29
Q

______ are bland in flavor, light in color, and have a number of functional properties such as gelation,viscosity,emulsification,water holding capacity,and even some foaming and whipping ability.

A

Soy protein isolates (SPI)

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30
Q

__S is glycinin, the principal protein of soybeans with a built of 12 subunits

A

11

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31
Q

Depletion of ATP results in an inability to dissociate ____ from ____ and hence the muscle cannot relax, which is the onset of _____

A

myosin actin rigor mortis

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32
Q

In soybean, the limiting amino acids are the ones containing ______, which are ______ and _______

A

sulfur methionine cystine

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33
Q

Fe(III) is _____, Fe(II) bound to O2 is _____, Fe(II) bound to water is ______

A

metmyoglobin oxymyoglobin deoxymyoglobin

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34
Q

Does the first or second phase of heating release more fluid?

A

The second

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35
Q

________ enzymes are found in papaya

A

Papain

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36
Q

__S fraction is composed of a-conglycinin and low molecular weight polypeptides

A

2

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37
Q

The innermost part of the endomysium consists primarily of _____ collagen, which forms a sheet-like _________

A

Type IV non-fibrous network (group 2)

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38
Q

The principal component of __S is B-conglycinin, a sugar containing globulin

A

7

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39
Q

If isolated and hydrated, _____ will form a very viscous solution

A

gliadin

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40
Q

The major globular protein in albumen is _______

A

ovalbumin

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41
Q

The portion of the soybean that contains mostly carbohydrates is the _____

A

hull

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42
Q

__________ causes loss of cloud in citrus juice

A

Pectin methyl esterase

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43
Q

___________ are important to “dextrinize” the disrupted starch granules in baking

A

a-amylases

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44
Q

Which pH would result in the formation of a transparent gel?

A

7.0 > pH > pI

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45
Q

With _______ electrostatic repulsion at _____ ionic strength or at 7.0 > pH > pI, three dimensional networks form a transparent gel.

A

decreasing low

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46
Q

________ is a multi-type serine protease inhibitor with a molecular weight of 50 kDa, and comprises seven domains conferring trypsin,chymotrypsin,and elastase inhibitory activity.

A

Ovoinhibitor

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47
Q

_______ exhibits enzymatic activity over a broad range of temperatures, and can withstand boiling water for 1-2 minutes

A

Lysozyme

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48
Q

In collagen, hydrogen bonding occurs between the ____ of a _____ and the _____ of the adjacent X residue on another chain

A

N-H glycine C=O

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49
Q

The _________ account for the low congealing temperature of polar fish of Arctic regions

A

antifreeze serum glycoproteins

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50
Q

The _____________ was used as a consumer friendly alternative for the functional modification of egg white proteins and in particular _______, the major egg white protein.

A

Maillard reaction ovalbumin

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51
Q

If ______ proteins are hydrated, it forms a very tough elastic mass (like chewing gum)

A

Glutenin

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52
Q

_________ significantly improves the foaming, gelling, and emulsifying properties of egg white proteins

A

Dry heating

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53
Q

____________ are characterized by large numbers of lysinorlysine and desmosine crosslinks

A

Elastin fibers

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54
Q

______ is preferred as a gelling agent since it only contains trace amounts of ______, and therefore it has a good _______ stability

A

Egg white lipids oxidative

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55
Q

Pasteurization denatures the __________ network, thus resulting in the longer whip time.

A

ovomucin-lysozyme

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56
Q

The final phase of conversion of muscle to meat is referred to as ______ or ________

A

aging rigor resolution

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57
Q

______ makes up the insoluble granules in egg yolk

A

HDLP

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58
Q

______ and ______ contain sulphur in the form of cysteine and cystine

A

Glutenin gliadin

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59
Q

Gel strength and cohesiveness are ________ at pH values close to isoelectric point where net charge is minimal

A

minimal

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60
Q

When bottled or canned beer is kept below 10oC, a ____ can form because of interactions between _________ and _________ in beer

A

haze proteins tannins

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61
Q

Lipovitallin can be separated into two components, that differ by their ______ content

A

phosphorus

/

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62
Q

________, which makes up ~10% of total yolk protein, is the most highly phosphorylated protein known to date.

A

Phosvitin

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63
Q

The components of __S also comprise the soybean trypsin inhibitors

A

2

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64
Q

Animals overexpressing the inhibitor _______, postmortem protein degradation is reduced

A

calpastatin

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65
Q

__________ hydrolyses a-1-6 glycosidic bonds in starch

A

Pullulunase

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66
Q

________ causes an increase in the time period required to whip egg whites.

A

Pasteurization

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67
Q

The _____ and _____ portions of the soybean contain high levels of protein

A

cotyledon hypocotyl

68
Q

________ readily coagulates, a process which is observed when egg white sets on heating

A

Ovalbumin

69
Q

Protease inhibiting proteins are present in soybeans as ______ inhibitors

A

trypsin

70
Q

_______ initiate myofibrillar degradation, resulting in release of actin, myosin, and other proteins from the ______, which may then be hydrolyzed by the ______.

A

Calpains sarcomere proteosome

71
Q

Type I collagen is associated with _______

A

epimysium

72
Q

The _________ occurs because the muscle cells still function adequately as long as ATP levels remain high, and hence the muscle remains pliable and undergoes lengthening when subjected to stretch.

A

delay phase

73
Q

The role of the added salt in surimi is to ______ the _______ proteins.

A

solubilize myofibrillar

74
Q

In skeletal muscle cells, the ubiquitous calpains tend to be concentrated in the _________

A

Z-discs

75
Q

During the separation of ovalbumin from albumen, _________ is transported with ovalbumin into the filtrate resulting from half- saturation with ammonium sulfate.

A

ovotransferrin

76
Q

As ATP levels continue to fall, there is a continuous increase in the number of _____ cross-bridges with _____ that are locked because of a lack of ATP.

A

myosin actin

77
Q

________ hydrolyses a-1-4 glycosidic bonds from the non-reducing end of starch

A

B-amylase

78
Q

Desmosine crosslinks are derived from ____ lysine chains

A

four

79
Q

________ is a phosphoglycoprotein, with a molecular weight of about 44.5 kDa.

A

Ovalbumin

80
Q

Ovotransferrin is also known as ________

A

conalbumin

81
Q

The antifreeze effects of serum glycoproteins are attributed to the ______ residues as well as the _____ side chains of the peptide moiety

A

disaccharide methyl

82
Q

Active mitochondrial respiration at a ___ ph reduces the fraction of __________ in the tissue

A

higher oxymyoglobin

83
Q

_________ is absent in some mollusks and in Antarctic fish with colorless blood.

A

Hemoglobin

84
Q

The ______, formerly known as __________,are proteins which possess the ability to agglutinate red blood cells.

A

lectins hemagglutinins

85
Q

What is the consequence of reduced oxymyoglobin in the tissue?

A

The color of DFD meat ranges from slightly dark to extremely dark or nearly black

86
Q

Lipoxygenase and polyphenol oxidase, which is responsible for ______, are _______ enzymes

A

browning oxidoreductase

87
Q

_________ is made of an apoprotein that also binds riboflavin, a B group vitamin

A

Flavoprotein

88
Q

During storage of eggs, ________ converts to S- a more stable form with increased resistance to denaturation.

A

ovalbumin

89
Q

______ are usually manufactured by using alcohol to remove the soluble carbohydrates from the de-oiled soy flakes, resulting in a protein with (high/low) solubility incapable to ____ or ________

A

SPC low gel emulsify fat

90
Q

What are the three types of glycoside hydrolases?

A

1) Enzymes that hydrolyze glycosidic bonds 2) Invertases 3) Lactases

91
Q

_______ is a phosphorus-rich, lipid-free protein that is strongly associated with lipovitellin

A

Phosvitin

92
Q

Separation and purification of _______ is commonly performed by half-saturating the egg white with _______, followed by the addition of ________ to ____ the pH to its isoelectric point

A

ovalbumin ammonium sulfate sulfuric acid lower

93
Q

________ are lipid-free globular glycoproteins represent about 10% of egg-yolk total solids.

A

Livetins

94
Q

Depletion of ATP reduces the ability of the _________ to reduce the ___________ concentration to the submicromolar range, and thereby maintain the muscle in a _____ state

A

calcium pump protein sarcoplasmic Ca2+ resting

95
Q

________ catalyzes the oxidation of phenolic compounds (mono and/or diphenols) in the presence of _____ to give ______, which polymerize into ______ pigments (desirable or undesirable)

A

Polyphenol oxidase (PPO) O2 quinones melanin

96
Q

A _____ cocktail from ____________ is used to partially break down glutens to reduce mixing time and making them more extensible

A

protease Aspergillus oryzae

97
Q

_________ is the most easily heat-denatured egg protein but it is less susceptible to surface denaturation than ovalbumin.

A

Ovotransferrin

98
Q

______ are wheat proteins that consist of a heterogeneous group of proteins, which are crosslinked by (intra/inter)molecular disulfide bonds

A

Glutenins inter

99
Q

After the exhaustion of CrP, creatine kinase, and adenylate kinase, what becomes the dominant metabolic pathway for the generation of ATP?

A

Anaerobic glycolysis utilizing glycogen reserves stores in the muscle

100
Q

Which amino acid is virtually absent from collagen?

A

Tryptophan

101
Q

______ can hydrolyze all the way to glucose

A

Glucoamylase

102
Q

___________ are produced using minimum heat and homogenization followed by spray drying, or by using a water-wash process at an (acid/base) pH to remove soluble _______, followed by neutralization

A

Functional soy concentrations acid sugars

103
Q

As in all legumes, the bulk of soybean proteins are _______, characterized by their solubility in _____ solutions.

A

globulins salt

104
Q

________ appear to be important in the foaming properties of albumin

A

Ovoglobulins

105
Q

_______ binds to titin, and carries 3 unique sequences

A

Calpain 3

106
Q

Egg white is more _____ to heat treatment when the pH is adjusted to 7.6 using lactic acid, hydrochloric acid or potassium acid tartrate.

A

stable

107
Q

_______ is specific to skeletal muscles

A

Calpain 3

108
Q

During mashing in the brewing process, ______ hydrolyze starch to give ______ for yeast and produce CO2 and _______

A

amylases maltose ethanol

109
Q

________ can be heated at 100 °C under acidic conditions for long periods without any apparent changes in its physical or chemical properties.

A

Ovalbumin

110
Q

__S also contains gamma-conglycinin, the enzymes (B-amylase and lipoxygenase), and hemagglutinins

A

7

111
Q

The two types of soybean trypsin inhibitors are the _______ inhibitor (large), and the ________ inhibitor (small)

A

Kunitz Bowman-Birk

112
Q

What is the major problem with all microbial sources as a source of protein?

A

Their high nucleic acid content, which cannot be handled by our livers in excessive amounts if consumed on a substantive scale (liver damage, gout)

113
Q

In the delay phase, the level of ATP remains at >95% of the initial level, indicating that the rate at which _________ is nearly equal to the rate at which it is _________

A

ATP is generated consumed

114
Q

If maltose is desired in corn syrup production, __________ and __________ enzymes are used

A

B-amylase pullulanase

115
Q

________ is also present as a component of the egg-yolk proteins, differing only by its carbohydrate prosthetic group.

A

Ovotransferrin

116
Q

_______ has a very acidic activity optima (pH 1.8), which somewhat limits its use

A

Pepsin

117
Q

The portion of the soybean that contains the most lipids is the _____

A

cotyledon

118
Q

Upon gelation after heating to 40-50oC, some of the water previously associated with the myofiber is apparently forced out by shrinkage of the _______, thus accounting for some of the loss of fluid observed over this temperature range.

A

endomysium

119
Q

Following a-amylase, corn syrup production uses _______ to break down _______

A

glucoamylase glucose

120
Q

The triple helix of collagen is also stabilized by H-bonds involving the _______ residues

A

hydroxyproline

121
Q

The enzyme ______ has served as an indicator for the adequacy of the heat treatment given to soybean meal

A

urease

122
Q

______ are calcium-activated proteases that are most active in the _____ pH range and are regulated by a variety of factors, including calcium, phospholipids, and calpastatin, a widely distributed calpain-specific protein inhibitor.

A

Calpains neutral

123
Q

What happens initially with the cessation of blood flow that occurs at slaughter? How long does this last?

A

Myofibers utilize the oxygen bound to myoglobin to support aerobic metabolism (5 minutes)

124
Q

Elastic lacks ______ and _______ AA

A

hydroxyproline hydroxylysine

125
Q

_______ cause rapid and complete loss of the _____ owing to the degradation of troponin-T, titin, and nebulin as well as other minor proteins closely associated

A

Calpains Z-discs

126
Q

Premature browning may occur as a result of the greater sensitivity of _______ and ________ to thermal denaturation as compared to __________

A

metmyoglobin oxymyogloin deoxymyoglobin

127
Q

The addition of _______ in surimi further enhances the gel-forming abilities

A

paramyosin

128
Q

The shrinkage of the __________ generates a substantial force that expels a large amount of fluid from the myofibers in the second phase as compared to the first phase.

A

perimysial fibers

129
Q

Unlike calpains, _______ are maximally active at the _____ pHs characteristic of meat in the ______ phase

A

cathepsins acidic resolution

130
Q

Corn syrup production starts with _________ to break _____ and ___________ to smaller units

A

a-amylase amylose amylopectin

131
Q

The main content of protein in soy is found in storage sites called ________ or __________, which are subcellular structures that range in diameter from 2 to 20 um.

A

protein bodies aleuronic grains

132
Q

The soybean storage proteins were extracted and characterized for the first time by ______ & ______ in 1898, and they named the extracted protein ______.

A

Osborne Campbell glycinin

133
Q

The ________ group of collagen are stabilized and strengthened by the intra and intermolecular covalent crosslinks

A

striated and fibrous

134
Q

The main AA in elastin is ____, and large amounts of _______ are also found

A

glycine proline, alanine, nonpolar aliphatic AA

135
Q

Fish with dark-colored flesh have more free ______ than fish with light-colored flesh

A

histidine

136
Q

______ is a wheat protein that requires alcohol for solubilization

A

Gliadin

137
Q

________ hydrolyses a-1-4 and a-1-6 glycosidic bonds in starch

A

Glucoamylase

138
Q

At ____ ionic strength or at pH values near the pI, proteins aggregate to from a turbid gel composed of random aggregates.

A

high

139
Q

__S is a dimer of glycinin

A

15

140
Q

During the ___________, partial degradation of the structure of the myofilament framework by endogenous _______ enzymes occurs.

A

resolution phase proteolytic

141
Q

________ hydrolyze the methyl ester linkages of pectin

A

Pectin methyl esterase

142
Q

__________ have almost equal ability to form cheese clots like chymosin

A

Fungal proteases

143
Q

________ is a hydrophobic prolamine

A

Gliadin

144
Q

_______ consists of heterogeneous group of proteins which (are/are not) crosslinked, and contain extensive (intra/inter)molecular disulfide bonds and free SH groups

A

Gliadin are not intramolecular

145
Q

The second step in the gelation of surimi is the formation of __________, characterized by the conversion of the loose network to an ordered, non-transparent gel that is more cohesive and elastic

A

kamaboko

146
Q

Fish muscle tissue has a high content of ______, which is derived from _____, but lacks a ______ group

A

taurine cysteine carboxyl

147
Q

___________ are likely to be involved in restoring elastin fibers to their original shape and size following deformation

A

Desmosine

148
Q

It is custom to characterize soybean protein fractions by their _________

A

sedimentation constants

149
Q

______ is a strongly basic minor albumen protein

A

Avidin

150
Q

__S is highly heterogeneous

A

7

151
Q

The denaturation temperature of albumen proteins is highest in ________, and lowest in ________

A

ovalbumin ovotransferrin

152
Q

___-lipovitellin (0.48% phosphorus), and ____-lipovitellin (0.27 phosphorus)

A

a f

153
Q

Apart from papain, other popular tenderizing enzymes are _____ (from figs), ______ (from pineapple) and microbial proteases

A

ficin bromelain

154
Q

_______ forms the lipovitellenin fraction

A

LDLP

155
Q

_______ can be used to clear turbidity (chill haze) in beer

A

Papain

156
Q

_______ are wheat proteins that are soluble in dilute alkali or acid

A

Glutenin

157
Q

Type I, III, and some Type V is associated with the _______

A

perimysium

158
Q

_______ contributes to the formation of S-S bonds in gluten in dough, without having to add chemical oxidizers

A

Lipoxygenase

159
Q

Glucose isomerase converts an _______ to a __________

A

aldose ketose

160
Q

The main portion of the soybean is the _______

A

cotyledon

161
Q

The ______ may last up to 12 hours

A

delay phase

162
Q

A _____ increase in toughness occurs over the range of 40- 50 °C, attributed to thermal denaturation of ___ and ___, which shrink and form a ____ within the myofiber that accounts for the increased toughness.

A

sharp actin myosin gel

163
Q

Ovomucoid can be precipitated from albumen after the removal of ______ and ______ by complete saturation with _______ or by the addition of excess _____.

A

ovalbumin ovotransferrin ammonium sulfate alcohol

164
Q

Lysozyme has optimum activity for ______ foods

A

low-acid

165
Q

Among the egg-white proteins, ______ is unique in its resistance to heat coagulation.

A

ovalbumin

166
Q

Paramyosin is a protein that is similar to ______ that is present in the ____ filaments of all invertebrates

A

myosin thick

167
Q

_______ is added when clarity is desired (ex: apple juice)

A

Pectin methyl esterase

2) Food Chemistry I (31 decks)

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