IMPFT127K Principles of protein chemistry in food and drink
Overview
This standard is about the principles of protein chemistry and the importance this plays in the properties of food and drink. It is about understanding the structure, properties and availability of protein to human nutrition.
This standard is for you if you need a broad understanding of the science of protein, their physical and chemical properties and their common sources. You need to know the types and structure of amino acids and how peptide chains are constructed to develop proteins. You need to understand how factors affect protein structure and condition.
Knowledge and understanding
You need to know and understand:
1 what amino acids are commonly found in foods
2 the general formula of an amino acid
3 the structure and properties of the neutral, basic and acidic common amino acids
4 how the zwitterion is formed and its importance in the separation of amino acids and proteins during electrophoresis
5 the identity of the 8 essential amino acids which are critical to human nutrition
6 the importance of the 8 essential amino acids to human growth and development
7 what the difference is between first and second class proteins in the sourcing of essential amino acids
8 what foods are major sources of first and second class protein
9 the formation and structure of the peptide bond in constructing dipeptides, polypeptides and the primary structure of proteins
10 the formation and structure of amino acid linkages in constructing the secondary structure of proteins
11 factors causing the reversible denaturation of protein
12 factors causing the irreversible denaturation of protein
13 the importance and uses of new or novel sources of protein and their origins
14 how soya bean can be processed to make Textured Vegetable Protein
(TVP)
15 how biosynthesised protein can be produced by fermentation
IMPFT127K Principles of protein chemistry in food and drink
Overview
This standard is about the principles of protein chemistry and the importance this plays in the properties of food and drink. It is about understanding the structure, properties and availability of protein to human nutrition.
This standard is for you if you need a broad understanding of the science of protein, their physical and chemical properties and their common sources. You need to know the types and structure of amino acids and how peptide chains are constructed to develop proteins. You need to understand how factors affect protein structure and condition.
Knowledge and understanding
You need to know and understand:
1 what amino acids are commonly found in foods
2 the general formula of an amino acid
3 the structure and properties of the neutral, basic and acidic common amino acids
4 how the zwitterion is formed and its importance in the separation of amino acids and proteins during electrophoresis
5 the identity of the 8 essential amino acids which are critical to human nutrition
6 the importance of the 8 essential amino acids to human growth and development
7 what the difference is between first and second class proteins in the sourcing of essential amino acids
8 what foods are major sources of first and second class protein
9 the formation and structure of the peptide bond in constructing dipeptides, polypeptides and the primary structure of proteins
10 the formation and structure of amino acid linkages in constructing the secondary structure of proteins
11 factors causing the reversible denaturation of protein
12 factors causing the irreversible denaturation of protein
13 the importance and uses of new or novel sources of protein and their origins
14 how soya bean can be processed to make Textured Vegetable Protein
(TVP)
15 how biosynthesised protein can be produced by fermentation
Keywords Food; Protein; Chemistry; Science; Amino; Acids; Nutrition; Peptide; Bonds