FOOD CHEMISTRY
BASIC PRINCIPLES OF CHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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hydrophobic bonds
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peptide bonds
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amino acid bonds
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ester bond
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Detailed explanation-1: -Within a protein, multiple amino acids are linked together by peptide bonds, thereby forming a long chain. Peptide bonds are formed by a biochemical reaction that extracts a water molecule as it joins the amino group of one amino acid to the carboxyl group of a neighboring amino acid.
Detailed explanation-2: -Four interactions stabilize the tertiary structure of a protein: (a) ionic bonding, (b) hydrogen bonding, (c) disulfide linkages, and (d) dispersion forces.
Detailed explanation-3: -The bonds that hold amino acids together are known as peptide bonds. To break the peptide bonds in a protein, a hydrolysis reaction is needed similar to that involved in breaking up carbohydrates. Enzymes known as proteases are needed to break up the protein.