Protein

Description

Higher Level Leaving Certificate.
Aine Butterly
Mind Map by Aine Butterly, updated more than 1 year ago
Aine Butterly
Created by Aine Butterly over 11 years ago
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Resource summary

Protein
  1. Growth
    1. Repair
      1. Heat + Energy
        1. Hormones, enzymes, antibodies
          1. C, H, O, N*
            1. Made up of amino acids
              1. Essential amino acids: Valine, Lysine
                1. HBV Protein
                  1. Eggs, milk, meat, fish, soya beans*.
                  2. LBV Protein
                    1. Wheat, pasta, rice, gelatine*.
                    2. DENATURATION
                      1. Change in shape/nature of protein.
                        1. Protein chain unfolds.
                          1. Caused by: HEAT, CHEMICALS, WHISKING
                            1. IRREVERSIBLE
                            2. Peptide Link
                              1. C
                                1. H
                                  1. R
                                    1. N
                                      1. H
                                        1. H
                                        2. COOH
                                          1. OH ^ joins with H > to form H2O
                                        3. C
                                          1. H
                                            1. COOH
                                              1. N
                                                1. H
                                                  1. H
                                                  2. R
                                                2. Properties of Protein
                                                  1. Solubility
                                                    1. Elasticity
                                                      1. Dry + moist heat
                                                        1. Denaturation
                                                          1. Foam formation
                                                            1. Gel formation
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