Livingstone Nganga. Bio4712. Kafirins: properties, physiological roles and human use. Like most cereals, sorghum has proteins that are very useful as human and animal foods. There are several proteins found in the sorghum grain which can be widely classified as prolamin or non-prolamin. Kafirins which is the major storage protein in sorghum is classified as prolamin. It contains a high level of glutamic acid and non-polar amino acids, mainly prolines and, leucine and alanine. It accounts for about 80% of protein in the endosperm. Kafirins have a high similarity to the maize protein called zein. Kafirins can be put in to four categories based on molecular weight and solubility. They can be either alpha (α), beta(β), gamma( γ) , or delta( δ). The α-kafirin is however the most dominant accounting for about 66-84% of total kafirins. The alpha type can be divided into two groups with molecular weights of 23 and 25 kDa. They have a high percentage of non-polar amino acids and are mainly oligomers and monomers. The beta-kafirins have molecular weights of about 18kDa are rich is methionine and cysteine which are sulfur amino acids. They have both monomeric and polymeric units. They are highly cross-linked due to the presence of cysteine disulfide bonds which are both intermolecular and intramolecular. The gamma kafirins are about 20kDa and are rich in cysteine, proline and histidine. Its subunits are mainly oligomers and polymers. The gamma kafirins are also cross-linked by disulfide bonds. The delta kafirins are smaller with molecular weights of about 13kDa. They are rich in methionine Kafirins are found in spherical protein bodies embedded in glutelin-protein matrix. These bodies are further surrounded by starch granules. The... ... middle of paper ... ... barley (hordein). Wheat which is a major component of our diet has gluten. A large number of people have gluten intolerance, a condition known as celiac disease. Sorghum is being developed to process gluten free products which will be an alternative to wheat products. b. Kafirin films Kafirins proteins due to their ability to form stable alpha helices can be used to make biodegradable plastic films. Citation. 1. Belton P.S, Delgadillo I, Halford G.N and Shewry R.P. Kafirin structure and functionality. Journal of Cereal Science. 2006:44;272-286 2. Mesa-Stonestreet J.N and Bean R.S. Sorghum proteins: Concentration, Isolation, Modification, and Food Application of Kafirins. Journal of Food Science. 2010:75;90-104 3. Hamaker R.B and Bugusu A.B. Overview: Sorghum proteins and food quality. INTSORMIL CRSP. 4. http://www.uniprot.org/uniprot/?query=kafirin&sort=score
Aspirin is also known as Acetylsalicylic acid. It is composed of nine Carbon atoms, eight Hydrogen atoms, and four Oxygen atoms. There are many chemical properties to it. The melting point of aspirin is about one hundred and thirty-five degrees Celsius and the boiling point is one hundred and forty degrees Celsius. It has a density of 1.35 grams per milliliter and the molar mass is 180,160 g/mol (1). This means that the molecule is relatively dense. There is more weight than there is volume. Aspirin is described as odorless and colorless to where the color is white. It looks like a crystal-line powder at room temperature. It is a relatively stable molecule that should be stored at room temperature (2).
By Molecular Approaches." Journal Of Dairy Science 96.8 (2013): 4928-4937. Academic Search Complete. Web. 12 Nov. 2013.
Gluten is a protein found in common grains such as wheat, barley, and rye. Those affected with allergies to these foods (the most serious allergy being Celiac Disease) must follow a strict gluten-free diet in order to experience relief from their symptoms. Despite eliminating the ingestion of the allergen, gluten-free individuals begin to suffer from adverse side effects. In recent years, many Americans have begun to live an entirely gluten-free lifestyle with no medical necessity to do so. Many believe it to be a healthier diet, and even more believe it is an effective weight-loss tool. With this growing fad of adopting a gluten-free diet, under the false pretenses of varying health benefits, many Americans are exposing themselves to unnecessary health risks, over-priced and narrowly available foods, and an overall depletion of dietary needs.
Kevlar Aramid Fiber is a synthetic (man-made) material known as a Polymer. A polymer is a chain that is made up of many similar molecular groups, better known as ‘monomers’ that are bonded together. ‘Monomers’ are made up of fourteen Carbon atoms, two Nitrogen atoms, two Oxygen atoms and ten Hydrogen atoms. A single Kevlar polymer chain could possibly have anywhere from one to five million monomers bonded together.
Aspirin has a white colour, a crystalline structure and is weakly acidic. The melting and boiling points are 136 °C and 140 °C respectively.
Redwan, El-Rashdy M. "Animal-Derived Pharmaceutical Proteins." Journal of Immunoassay and Immunochemistry 30.3 (2009): 262-90. Web.
Myoglobin consist of single polypeptide chain that made up of 153 amino acid and ahs a size of 18 kDa. Its three-dimensional structure was first determined by X-ray crystallography by John Kendrew in 1957. Myoglobin is a typical globular protein in that it is a highly folded compact structure with most of the hydrophobic amino acid residues buried in the interior and many of the polar residues on the surface. X-ray crystallography revealed that the single polypeptide chain of myoglobin consist of entirely of eight (labelled A-H) alpha-helical. Within a hydrophobic crevice formed by the folding polypeptide chain is the heme prosthetic group. This nonopolypepetide unit is noncovalently bound to myoglobin and is essential for the biological activity of the protein.
As stated in the Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) ( 2005 ) proteins are made up of amino acids. Some proteins are insoluble in water like keratin. Some amino acids are produced into protein synthesis. Protein synthesis is when amino acids are arranged into protein through rRNA, mRNA and tRNA. Examples of proteins are beans, meat, fish etc. lack of protein can lead to poor healing of wounds, delayed growth etc.
however, is a synthetic fiber. It is a polyamide whose molecular chains are formed by regularly
On the contrary, plant protein sources, such as beans, lentils and nuts are considered to be incomplete, as they lack one or more of the essential amino acids that your body needs (1).
Kevlar was first synthesized in 1964 by Stephenie Kwolek in Wilmongton, USA. This products is formed by combining Phenylendiamine and Terephthaloylchlor, the product of bonding these two togetehr is a aromatic polyamide. Kevlar is made up of basic units of monomer bringing together trans conformations. This provides a naturally occuring parallel structure that is ideal to turn into fibers. This product is used in an array of items including underwater cables, brake linings, spaceships, parachutes, ...
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
1443 - 1460. Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].
Barley is a very important grain in the world today. It is very versatile in every way. It has been well adapted through its evolution. It has a very mysterious and much debated beginning. Now however, barely has become well known and so have its many uses. Barley, which is of the genus Hordeum, is a cereal that belongs to the grass family Poaceae. Barley has many different varieties. The most common is Hordeum vulgare, which is a six-rowed type of barley that has a spike notched on opposite sides with three spikelets on each notch. At each notch there is a flower or floret that later develops into a kernel. Hordeum distichum is a two-rowed type of barley that has central florets producing kernels and it has lateral florets that are sterile. Lastly there is Hordeum irregulare which has fertile central florets and different arrangements of sterile and fertile lateral florets. This is the least cultivated species of the three main forms (2).
Proteins (macronutrient), which are found in animal products, nuts and beans, they help to build new cells, maintain tissue and synthesis new proteins essential for performing basic bodily functions. Proteins are in abundance in the human body and are present in the outer and inner membranes of all living cells (Dummies, 2018). Proteins are essential for building new cells, maintaining tissue and helping new proteins needed for basic bodily function (