Lecture Notes

 # Lectures

Topic
   

1

 Introduction and Overview - Discussion of technology used to visualize protein structures.
   

3

 Thermodynamics - introduction to free energy, entropy, enthalpy, chemical potential and activity. Methods of assessment of these quantities and their relevance to protein structures.
   

3

 Bonds and Intermolecular Forces - covalent bonds, ionic bonds, ion-dipole interactions, dipole-dipole interactions, hydrogen bonds, induced dipoles, London forces and the hydrophobic affect. The importance of these forces to the structure of proteins.
   

1

 Amino Acids - primary structure, chemical properties of amino acids, amino acid analysis and sequence determination
   

3

 Protein Structure - peptide bonds, Ramachandran plots, secondary structure, a-helix, b-turn, b-structure, "random" coil, tertiary structure, domains and quaternary structure.
   

1

 Protein Folding - free energy considerations, time of folding, short range forces, predictions of protein structure, tertiary structure and short range interactions, folding to attain native structure.
   

1

 Exam 1
   

2

 Protein Denaturation - denaturation, measuring denaturation causes of denaturation, mechanisms of denaturation by heat, pH extremes, changes in dielectric constant, exposure to interfaces, high ionic strength.
   

 1

 Protein hydrophobicity - methods available to estimate the hydrophobicity of proteins.
   

2.5

 Protein Functionality - general functional properties including flavor, water binding, gelation, fiber formation, emulsions, foaming and extrusion.
   

1.5

 Enzyme reactions in food. Kinetics of enzymatic reactions. Examples of enzymes important to food processing.
   

1.5

 Properties of Caseins, alpha, beta, kappa and gamma, and micelles
   

1.5

 Properties of whey proteins: a lactalbumin, b-lactoglobulin, bovine serum albumin, proteose peptone and immune globulins.
   

1

 Exam 2
   

1

 Properties of Whey Protein Concentrates and Isolates
   

1

 Properties of Soy Proteins - types of products, 2S proteins, 7S proteins, 11S proteins, 11Sproteins, methods of isolation and properties. 
   

1.5

 Properties of Muscle Proteins - actin, myosin, tropinin, tropomyosin, minor protein, mechanism of muscular contraction as related to protein structure, post-mortem changes in muscle structure as the affect the quality of meat products.
   

1.5

 Nutritional Evaluation of Proteins - PER, chemical score, biological value, net protein utilization slope assay, the effects of processing on protein quality.