Food proteins are primarily made up of twenty common amino acids. Of these, there are eight essential amino acids for adults and nine essential for children. Essential amino acids are those that the body cannot produce and therefore, must be consumed by the individual. Each of the amino acids varies in chemical composition, net charge, chemical reactivity, hydrogen bonding potential and solubility (Damodaran 1996). The physiochemical differences such as chemical reactivity, net charge, and solubility can also be found in the protein. The amino acids are amphoteric, meaning they can behave as either an acid or a base and because they contain both an amine and a carboxyl group, at around a neutral pH, the molecule is a zwitterion (Damodaran 1996). Additionally, the...
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