Use the amino acid composition (mol%) in the following table (Velisek, J. 2014. The Chemistry of Foods, Wiley-Blackwell, Hoboken, NJ) Amino acid Wheat Soybeans Ala 3.60 4.30 4.60 Arg Asp 7.20 4.90 11.7 2.50 1.30 Glu 29.9 18.7 Gl. 3.90 4.20 His 2.30 2.50 lle 3.30 4.50 Leu 6.70 7.80 Lys 2.90 6.40 Met 1.50 1.30 Phe 4.50 4.90 Pro 9.90 5.50 Ser 4.60 5.10 3.90 The Trp 2.90 0.900 1.30 Tyr 3.00 3.10 Val 4.40 4.80 Unknown 3.70 1.50 1. Estimate water binding capacity (a, g-water/g- protein) of wheat protein and soy protein at neutral acidity based on molar fractions of charged (fc), polar (fp), and non-polar (fN) amino acids: a = fc + 0.4 fp + 0.2 fN.
Use the amino acid composition (mol%) in the following table (Velisek, J. 2014. The Chemistry of Foods, Wiley-Blackwell, Hoboken, NJ) Amino acid Wheat Soybeans Ala 3.60 4.30 4.60 Arg Asp 7.20 4.90 11.7 2.50 1.30 Glu 29.9 18.7 Gl. 3.90 4.20 His 2.30 2.50 lle 3.30 4.50 Leu 6.70 7.80 Lys 2.90 6.40 Met 1.50 1.30 Phe 4.50 4.90 Pro 9.90 5.50 Ser 4.60 5.10 3.90 The Trp 2.90 0.900 1.30 Tyr 3.00 3.10 Val 4.40 4.80 Unknown 3.70 1.50 1. Estimate water binding capacity (a, g-water/g- protein) of wheat protein and soy protein at neutral acidity based on molar fractions of charged (fc), polar (fp), and non-polar (fN) amino acids: a = fc + 0.4 fp + 0.2 fN.
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
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Transcribed Image Text:Use the amino acid composition (mol%) in the following table (Velisek, J. 2014. The Chemistry of
Foods, Wiley-Blackwell, Hoboken, NJ)
Amino acid
Wheat
Soybeans
Ala
3.60
4.30
Arg
4.60
7.20
Asp
4.90
11.7
2.50
1.30
Glu
29.9
18.7
3.90
4.20
His
2.30
2.50
lle
3.30
4.50
Leu
6.70
7.80
Lys
2.90
6.40
Met
1.50
1.30
Phe
4.50
4.90
Pro
9.90
5.50
Ser
4.60
5.10
The
2.90
3.90
Trp.
0.900
1.30
Tyr
3.00
3.10
Val
4.40
4.80
Unknown
3.70
1.50
1. Estimate water binding capacity (a, g-water/g-
protein) of wheat protein and soy protein at
neutral acidity based on molar fractions of
charged (fc), polar (fp), and non-polar (fN) amino
acids: a = fc + 0.4 fp + 0.2 fN-
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