Protein
Chemical components in food products
Article REF: F1010 V1
Protein
Chemical components in food products

Author : Claude SIRET

Publication date: June 10, 2002, Review date: January 15, 2018 | Lire en français

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6. Protein

6.1 Presentation

The biochemical classification of proteins is as follows.

  • Amino acids are the non-hydrolysable basic molecules of proteins. Standard amino acids are linked by condensation to form the other two groups. But there are also non-standard amino acids that are not protein building blocks.

  • Peptides are hydrolyzable proteins made up of a few amino acids in oligopeptides (less than 10) or a larger number in polypeptides (from 10 to 50).

  • Proteins are hydrolyzable protides with sequences of more than 50 (some authors 100) amino acids. Their molecular mass often exceeds 10 kD, and these substances are essentially macromolecules. A distinction is made between holoproteins,...

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