Proteins
Chapter Name : Biomolecules |
Sub Topic Code : 102_12_14_02_04 |
Topic Name : Proteins |
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Sub Topic Name : Denaturation Of Proteins |
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Introduction
1.Protein found in a biological system with a unique three-dimensional structure and biological activity is called a native protein. 2.Insulin and albumin's are the common examples of globular proteins. 3.When a protein in its native form, is subjected to physical change like change in temperature or chemical change like change in pH, the hydrogen bonds are disturbed. 4.Due to this, globules unfold and helix get uncoiled and protein loses its biological activity. This is called denaturation of proteins 5.During denaturation 2° and 3° structures are destroyed but 1? structure remains intact. 6.The coagulation of egg white on frying is a common example of denaturation 7.Another example is curdling of milk which is caused due to the formation of lactic acid by the bacteria present in milk.
Pre-Requisites:
Elements, biomolecule
Activity:
Chief sources of proteins are milk, cheese, pulses, peanuts, fish, meat, etc
Real Life Question:
Why does egg turn white when boiled or fried?
Key Words / FlashCards
| Key Words | Definitions (pref. in our own words) |
|---|---|
| Protein | Made up of amino acids |
Learning aids / Gadgets
| Gadgets | How it can be used |
|---|---|
| Chief sources of proteins are milk, cheese, pulses, peanuts, fish, meat, etc |
Real life uses :
Proteins make up the enzymes within the body
Places to visit :
kitchen
Practical examples around us
| Examples | Explainations |
|---|---|
| Milk, lentils, fish, meat | Contain proteins |
What you learn in Theory:
1.Protein found in a biological system with a unique three-dimensional structure and biological activity is called a native protein. 2.Insulin and albumin's are the common examples of globular proteins. 3.When a protein in its native form, is subjected to physical change like change in temperature or chemical change like change in pH, the hydrogen bonds are disturbed. 4.Due to this, globules unfold and helix get uncoiled and protein loses its biological activity. This is called denaturation of proteins 5.During denaturation 2° and 3° structures are destroyed but 1? structure remains intact. 6.The coagulation of egg white on frying is a common example of denaturation 7.Another example is curdling of milk which is caused due to the formation of lactic acid by the bacteria present in milk.
What you learn in Practice:
Amino acids make up protein