Protien lecture 6

Question 1

How proteins denature

Answer 1

Proteins denature by being either exposed to a nonpolar surface interface or by being exposed to heat. These cause the interactions in a protein molecule to losen up and give it the opportunity to access a variety of entropic microstates causing it to be denatured. When a protein binds to a nonpolar surface it has the opportunity to access a wide variety of nonpolar microstates causing it to become denatured.

Question 2

Soybean anatomy

• olesin
• oil bodies
• protein bodies

Answer 2

oleisin- protein found in oil bodies that stabalize oil bodies-hold them together and keep them emulsified in aqueous solution
oil bodies-
Protein bodies-contain storage proteins globulin proteins such as 7s or 15s which consist of trimeric or hexameric proteins that stabalize protein oil bodies by attaching to their membranes allowing them to be emulsified (whats the difference between these and oleisins?)

Question 3

Sedimentation # classification

Answer 3

The s in front of 15s, 7s, 6s etc. stands for sedimentation which refers to how fast a protein can be broken apart through dissapation.

Question 4

Storage globulins

Answer 4

7s and 15s proteins which stablize protein oil bodies by binding to their membranes and emulsifiying them in aqueous solution. 15 S proteins are made up of hexameric units, 2 a and beta units connected to one another through disulfide bonds assembeled as three segments connected to one another.

Question 5

Soy milk structure

Answer 5

oil bodies are seperated as a fraction on top, soluble proteins are seperated into another fraction, and 7s and 15 are seperated into third fraction to breakages in connections with one another by high heat

Question 6

Tofu processing

Answer 6

Tofu is processed once the oil bodies at the top of soymilk begin cross linking with one another with the addition of calcium causing a gel to be formed.