Denaturation is caused by a) heat, b) chemicals and c) agitation.The protein chain unfolds, causing a change to the structure.Denaturation is a change in the nature of the protein.
Glutenin in wheat to shape to solubility PROLAMINES: Soluble in alcohol FIBROUS GLOBULAR e.g. caesinogen and makes caesin PROTEIN + NON-PROTEIN Protein + Lipid = Lipoprotein (lecithin) Protein + Phosphate = Phosphoprotein (caesin) Protein + nucleic acid = Nucleoprotein (DNA) Protein + Colour Pigment = Chromoprotein (Haemoglobin) ANIMAL PLANT Classified Classified GLUTENINS : Soluble in acids & alkali according according e.g.Collagen in meat has a zig-zag structure. Gluten in wheat and elastin in meat have a coiled structure. These shapes make the protein insoluble and stretchy or tough. Fibrous: In these the protein chain takes on a straight, coiled or zig-zag shape.This type of protein is found in body cells, myoglobin in meat, albumin in egg, haemoglobin in blood. This structure makes the protein soluble. Globular : In these the protein chain is rolled up like a ball of wool.The shapes give certain properties to the protein This structure can be globular or fibrous. This refers to the 3 dimensional folding of the chain.cysteine (b) Hydrogen bonds where a Hydrogen atom in one chain bonds with an Oxygen atom in another chain. There are different types of cross-links (a) Disulphide links which happen when 2 Sulphur atoms bond e.g.This structure is caused by crosslinks that form between different chains or within the one chain.Involves the folding of the protein chain into a spiral or zig-zag shape.Secondary Structure*Use diagrams from textbook Order and number of amino acids in a protein chain for example the protein insulin has over 50 amino acids in its chain arranged in a definite order.*use diagrams from textbook instead, pg.
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