Protein Thermal Stability Essay

Soy milk is actually great for little ones with allergic reactions to the protein in cow’s milk. Most babies who are allergic to protein in cow’s milk might have mild rectal bleeding at bowel movement times. The formula is made with plant protein and quite easy to digest. Parents who are vegans also might prefer for their little one to drink soy-based formula as

· I predict that the enzyme will work at its best at 37c because that

Proteins are the basis of the protoplasm (fluid living content of the cell that contains the cytoplasm and cell nucleus) and are found in all living organisms. Proteins make up the bulk of animals body’s non-skeletal structure. As enzymes, they catalyze biochemical reactions; as antibodies, they prevent the effects of invading organisms; and as hormones, they control metabolic processes (C. Bissonnette, 2011). The Biuret test was used to detect the presence of peptide bonds within proteins, and they were found present in test tube #9 (control for peptide bonds).

Gelatin is observed to have a lower absorbance reading than lysozyme in only the Bradford assay, while in the BCA assay gelatin was observed to have about the same absorbance as lysozyme. In Bradford assay, the color yield for proteins with higher content of tryptophan, tyrosine, or cysteine residue, will be higher. The observed protein sensitivities did not correlates with the amino acid content in the Bradford assay. As presented in Table I, the mole fractions of lysine and arginine in BSA were 10 mole percent and 4 mole percent, respectively. The sensitivity should have been higher in BSA than in the Bradford assy. However, the observed sensitivities did correlates with the amino acid contents in the BCA assay.

| Other sources of proteins must be offered such as pulses, leafy vegetables, tofu, fortified cereals

Hypothesis: If the temperature increases, then rate of the chemical reaction will increase as well, and if the temperature decreases, then the rate of reaction will also decrease.

Often times on many products the nutritional values do not add up. The consumers receive the product believing that the nutritional value is correct when in fact it is the opposite. Because consumers are, on various occasions, being deceived by the manufacturers, this experiment was done to test to see if the protein in commercially available products is correct. A spectrophotometer was used to measure the concentration of the molecule that was being investigated. A colorimetric indicator was added to the standards, and a graph was formed. The graph was used to determine the mathematical relationship between concentration and absorbance. In this experiment three product’s protein content (whole milk, muscle milk, and protein shake) were tested. The milk and muscle milk content for protein was approximately right, but the protein content for the protein shake was wrong. The whole milk had a final concentration of 41 mg/ml, protein had a final concentration of 34 mg/ml, and muscle milk had a final concentration of 70 mg/ml.

Proteins are polymeric chains that are built from monomers called amino acids. All structural and functional properties of proteins derive from the chemical properties of the polypeptide chain. There are four levels of protein structural organization: primary, secondary, tertiary, and quaternary. Primary structure is defined as the linear sequence of amino acids in a polypeptide chain. The secondary structure refers to certain regular geometric figures of the chain. Tertiary structure results from long-range contacts within the chain. The quaternary structure is the organization of protein subunits, or two or more independent polypeptide chains.

In this experiment the scientist will be testing if all proteins denature at the same temperature? Denaturation of a protein is when the structure of the protein is broken down and the protein loses its strength and ability to work, so it ended up dying.The independent variable is the different types of protein, albumen (egg), casein(milk) and keratin (hair) .The dependent variable is the temperature(F°) that the proteins start to change.The constant variable are the materials, room temperature and work space.

"Since the protein is not produced in human milk, it's not surprising that this protein may be recognized as a foreign protein in infants and cause allergies," study author and scientist at AgResearch in New Zealand Stefan Wagner told LiveScience.

A lot of these problems seen in formula feed babies are due to the fact that the particular composition of the formula doesn’t suit their digestive system. Breast milk consists of the optimum proportions of fats, carbohydrates, proteins, vitamins, minerals and water. It is extremely digestible for a new-born baby because the milk is naturally refined to perfectly suit the baby’s digestive system. The milk also contains growth factors such as, epidermal growth factor (EGR) and insulin-like growth factor. The epidermal growth factor works by helping to prepare the lining of the gut to absorb the nutrients from the milk consumed. Insulin-like growth factor is believed to be one of the primary factors regulating early growth and development. Breast milk also contains essential fatty acids that are not present in most formula milk products. The two essential fatty acids present in breast milk are docosahexaenoic acid and arachidonis acid. Both of these play a vital role in optimal development of the central nervous system, intellectual and visual development in babies. Furthermore, one of the most prominent advantages associated with breast feeding over formula feeding babies is that, breast milk naturally changes composition to correspond to the stage of development of the infant. For example, colostrum is the name given to the first milk produced post-delivery. It has an abundance of white cells and antibodies, it also contains a

important role because every living organism needs proteins in order to speed up the biochemical

Enzymes, proteins that act as catalysts, are the most important type of protein[1]. Catalysts speed up chemical reactions and can go without being used up or changed [3] Without enzymes, the biochemical reactions that take place will react too slowly to keep up with the metabolic needs and the life functions of organisms. Catecholase is a reaction between oxygen and catechol [2]. In the presence of oxygen, the removal of two hydrogen atoms oxidizes the compound catechol, as a result of the formation of water [2]. Oxygen is reduced by the addition of two hydrogen atoms, which also forms water, after catechol is

In addition to its excellent nutritional value, egg proteins have unique biological activities. It is well known that egg proteins are a source of biologically active peptides. Many types of research are aiming to determine biological functions of peptides in egg proteins.(4) Those peptides are inactive within the sequence of parent proteins and can be delivered during gastrointestinal digestion leading to exerting their biological antioxidant, anti-hypertensive, antimicrobial, and anticancer activities. (5)

IP).The highest protein solubility (80%) was observed at pH 10. Esterification increased protein solubility in the acidic pH range from 2 to 5. Increasing pH more than 5 reduced the solubility and giving a minimum value (9 %) at pH 6. Methylated cowpea protein was more soluble in the acidic range of pH and less soluble in the alkaline range of pH as compared to unmodified protein. On the other hand The solubility profile of native common bean indicate that protein solubility reduced as the pH increased from 2 to 5, which corresponding to its isoelectric point, after which subsequent increases in pH increased protein