Saturday, April 28, 2012

Protein is a macromolecular compound

Protein is a macromolecular compound consisting of a number of amino acids linked by peptide bonds. If the peptide bond occurs from two amino acids the result is called a dipeptide and if three, four, or five peptides the results are said to be tripeptida, peptapeptida and penta peptides. If the bond is more than two peptide bonds in general it can be named as polipeptida.Atas basis of amino acid and the bonds that occur between amino acids in a protein molecule, can be divided into four kinds of protein structure that is the primary structure, secondary structure, tertiary structure and structure of the quarter. Proteins often change the nature after a certain treatment, although very few or mild and have not mneyebabkan the covalent bond or a peptide solution, changes are called by protein.Denaturasi protein denaturation can occur with a variety of treatments, such as by heat treatment, pH, salt and surface tension. The rate of protein denaturation can reach 600 times for each increase of 10o. Temperature of protein denaturation occurs mostly ranged between 55 - 75oC.Pada protein denaturation of the protein would have to settle for groups which are positively and negatively charged in the same amount or in a state or a neutral point of termination isoelektrik.Pada denaturation hydrogen bonding, the interaction salt and hydrophobic bonding to protein molecules fold lagi.Garam no-salt such as sodium chloride in a concentration can cause denaturation or coagulation. In the egg protein easily denatured by the heat and stress if the egg white face is stirred until it became buih.Protein who have, experienced denaturation will give some miraculous change in things like: 1.Viskositas rise (due to asymmetric and folds mol missing) 2. optical rotation meningkat.Pada rice protein solution, protein is the second constituent of starch. Broken rice protein content in the skin around 8 per cent and at about 7 percent of milled rice. Rice protein is considered the highest quality among other cereal proteins. This is because the rice protein contains a relatively high lisinnya ie less than 4 percent. In the rice protein is generally grouped into four fractions, namely: albumin, globulin, prolamin and glutein. The distribution of these proteins will evenly with increased levels of protein in rice. Of the 24 samples of milled rice paddy rice varieties in Indonesia, rice fur (Japonika) had average protein content is lower (7.7 percent), compared with indica rice (8.5 percent).

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