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Step 3Glossary
Did you feel lost in the lecture because of some or the terms used?, here is a small glossary, hope it helps
Amino acids contain carbon, hydrogen, nitrogen, and sometimes sulfur and serve as the monomers to make peptides and proteins. Amino acids have a basic structure that includes an amino group (NH2) and a carboxyl group (COOH) attached to a carbon atom.
This carbon atom also has a side chain (an " R group). There are twenty amino acids, found in the body. Eight of them are essential for adults and children, and nine are essential for infants.
Casein is a milk protein. There are four major types of casein molecules: alpha-sl, alpha-s2, beta, and kappa.
Coagulation is the transformation of a liquid into a soft semisolid or solid mass. In the coagulation of milk, it refers to the aggregation or clumping together of proteins.
Colloid is a suspension of finely divided particles in a continuous medium in which the particles do not settle out of the substance rapidly, and are not readily filtered.
Denatured means changed from its natural state. In a denatured protein, its characteristics or properties have been altered in some way, by heat, chemicals, or enzymatic action, resulting in the loss of its biological activity.
Digestion is the chemical breakdown of large food compounds into smaller molecules that can be absorbed by the intestines in the human and animals. The smaller food molecules travel in the blood and are used by cells to make other components or produce energy needed by the body. Digestion begins in the mouth as salivary amylase begins to break down starch into simple sugars.
Isoelectric means having equal electric potential.
Kappa-casein is one of the four major types of casein molecules. Kappa-casein selfassociates into aggregates called micelles. The alpha- and beta-caseins are kept from precipitating by their interactions with kappa-casein.
Micelle is a submicroscopic aggregation of molecules, as a droplet in a colloidal system.
pH is the concentration of hydrogen ions in a solution and is expressed in terms of the pH scale. Low pH corresponds to high hydrogen concentration and vice versa. pH is very important because hydrogen ions are positively charged and alter the charge environment for other molecules in solution. By putting different forces on the molecules, the molecules change shape from their normal shape. This is particularly important for proteins because the shape of a protein is related to its function
Peptide bonds are covalent bonds between two amino acid molecules.
Precipitation is the removal of insoluble material from solution.
Rennet is an extract from the inner lining (membrane) of the fourth stomach (abomasum) of the calf. The abomasum is the gastric stomach of ruminant animals such as the cow. The lining is used to make cheese because it contains the enzyme rennin.
Rennin is a proteolytic enzyme that is used to coagulate milk to make cheese. Rennin is typically used in the form of rennet, a commercial preparation taken from the abomasums (fourth stomach) of young calves, but because its demand is great and supply limited, the cheese industry has been increasingly turning to microbial rennin produced from genetically engineered microorganisms. Rennin is also known as chymosin.
Substrate is the name of a reactant molecule for enzymes. A substrate is the substance on which an enzyme acts. Using the analogy of a lock and key, the lock is the substrate, and the key is the enzyme.
After all these reading, let's have fun with proteins making some cheese.
Amino acids contain carbon, hydrogen, nitrogen, and sometimes sulfur and serve as the monomers to make peptides and proteins. Amino acids have a basic structure that includes an amino group (NH2) and a carboxyl group (COOH) attached to a carbon atom.
This carbon atom also has a side chain (an " R group). There are twenty amino acids, found in the body. Eight of them are essential for adults and children, and nine are essential for infants.
Casein is a milk protein. There are four major types of casein molecules: alpha-sl, alpha-s2, beta, and kappa.
Coagulation is the transformation of a liquid into a soft semisolid or solid mass. In the coagulation of milk, it refers to the aggregation or clumping together of proteins.
Colloid is a suspension of finely divided particles in a continuous medium in which the particles do not settle out of the substance rapidly, and are not readily filtered.
Denatured means changed from its natural state. In a denatured protein, its characteristics or properties have been altered in some way, by heat, chemicals, or enzymatic action, resulting in the loss of its biological activity.
Digestion is the chemical breakdown of large food compounds into smaller molecules that can be absorbed by the intestines in the human and animals. The smaller food molecules travel in the blood and are used by cells to make other components or produce energy needed by the body. Digestion begins in the mouth as salivary amylase begins to break down starch into simple sugars.
Isoelectric means having equal electric potential.
Kappa-casein is one of the four major types of casein molecules. Kappa-casein selfassociates into aggregates called micelles. The alpha- and beta-caseins are kept from precipitating by their interactions with kappa-casein.
Micelle is a submicroscopic aggregation of molecules, as a droplet in a colloidal system.
pH is the concentration of hydrogen ions in a solution and is expressed in terms of the pH scale. Low pH corresponds to high hydrogen concentration and vice versa. pH is very important because hydrogen ions are positively charged and alter the charge environment for other molecules in solution. By putting different forces on the molecules, the molecules change shape from their normal shape. This is particularly important for proteins because the shape of a protein is related to its function
Peptide bonds are covalent bonds between two amino acid molecules.
Precipitation is the removal of insoluble material from solution.
Rennet is an extract from the inner lining (membrane) of the fourth stomach (abomasum) of the calf. The abomasum is the gastric stomach of ruminant animals such as the cow. The lining is used to make cheese because it contains the enzyme rennin.
Rennin is a proteolytic enzyme that is used to coagulate milk to make cheese. Rennin is typically used in the form of rennet, a commercial preparation taken from the abomasums (fourth stomach) of young calves, but because its demand is great and supply limited, the cheese industry has been increasingly turning to microbial rennin produced from genetically engineered microorganisms. Rennin is also known as chymosin.
Substrate is the name of a reactant molecule for enzymes. A substrate is the substance on which an enzyme acts. Using the analogy of a lock and key, the lock is the substrate, and the key is the enzyme.
After all these reading, let's have fun with proteins making some cheese.
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