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Protein Hydrolysis Protein Denaturation

When a protein or smaller peptide in a solution of strong acid Protein denaturation is the partial or complete
or strong base is heated , the peptide bonds of the amino disorganization of a protein’s characteristic three-dimensional
acid chain are hydrolyzed and free amino acids are produced. shape as a result of disruption of its secondary, tertiary, and
quaternary structural interactions.
Loss of water
solubility is a frequent
physical consequence
of protein
denaturation.

Protein Denaturation Glycoprotein

When protein-containing foods are cooked, protein A glycoprotein is a protein that contains carbohydrates
denaturation occurs. Such “cooked” protein is more easily or carbohydrate derivatives in addition to amino acids
digested.

In surgery, heat is often used to seal small blood vessels.

Glycoproteins include a number of very important
substances
A curdy precipitate of casein, the principal protein in milk, is
formed in the stomach when the hydrochloric acid of gastric
juice denatures the casein.

Glycoprotein
The function of the carbohydrate groups in collagen is
related to cross-linking; they direct the assembly of
collagen triple helices into more complex
aggregations.

When collagen is boiled in

water, under basic conditions,
it is converted to the water-
soluble protein gelatin.

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Glycoprotein Glycoprotein

Immunoglobulin Lipoprotein
is a glycoprotein produced by an organism as a protective response to is a conjugated protein that contains lipids in addition to amino
the invasion of microorganisms or foreign molecules acids.

An antigen is a foreign substance, such as a bacterium or virus, Plasma lipoprotein is a lipoprotein that is involved in the
that invades the human body. transport system for lipids in the bloodstream.

Colostrum helps protect the newborn infant from those

infections to which the mother has developed immunity.

There are four major classes of plasma lipoproteins:

1.Chylomicrons. Their function is to transport dietary triacylglycerols

from the intestine to the liver and to adipose tissue.
2.Very-low-density lipoproteins (VLDL). Their function is to transport
triacylglycerols synthesized in the liver to adipose tissue.
3.Low-density lipoproteins (LDL). Their function is to transport
cholesterol synthesized in the liver to cells throughout the body.

4.High-density lipoproteins (HDL). Their function is to collect excess

cholesterol from body tissues and transport it back to the liver for
degradation to bile acids.