Milk protein and hydrolysis of proteins

The protein is a chemical substance that is an organic compound of a high molecular weight. The protein contains over one hundred residues of various amino acids. Each person in his body should contain at least fifteen kilograms of protein.

Proteins can be of several types:

1. Proteins of simple peptide type. They consist of not more than one hundred amino acid residues.

2. Proteins of oligopeptide type. They include two to ten amino acid residues in the chain.

3. Proteins of polypeptide type. They include from ten to one hundred amino acid residues in the chain.

Also need to say that proteins can be in one of four forms of organization:

1. This is the primary form of protein. In this form, the protein is a linear molecule that consists of a sequence of amino acid residues.

2. This is a secondary form of protein. In this form the protein changes in space, it forms a kind of spiral, fixed by hydrogen bonds.

3. It is a tertiary form of protein. In this form, using a variety of connections, the helix of the protein molecule curves and folds into a certain spherical structure, which in chemistry is called the globule.

4. It is a quaternary form of protein. In this case, several protein molecules in the form of globules are fixed to each other by means of bonds.

When an external effect occurs on the protein, for example, the effect of such a factor as an elevated temperature, the protein molecule begins to break down gradually, form by shape. But when, finally, the primary structure of the protein breaks down, it is said that hydrolysis of proteins has occurred. Hydrolysis of proteins is a process of original destruction of the primary form of the protein molecule. This complex process can occur both in acidic medium and in an alkaline-type environment. The obligatory participant in such a natural process as the hydrolysis of proteins in the body is the enzyme-peptidase-hydrolase. Hydrolysis of proteins is the last stage in the destruction of a protein-type molecule. The destruction of a secondary or higher form of a molecule is called denaturation. Denaturation can occur in a reversible and irreversible variant. Reversible denaturation occurs with the destruction of weak bonds in the protein molecule, and irreversible - when violating complex strong covalent bonds.

Such an important product in our life, like milk, also consists mainly of protein. Its protein includes three main components:

1. Protein casein. It is contained in milk about three percent.

2. Lactobulmin. It is similar in composition to the protein found in serum. It is contained in milk about half a percent.

3. Lactoglobulin. This protein is very useful for immunity. He has immune and antibiotic powers.

Protein in milk can only be in a soluble state, and it is absorbed when consumed in food at ninety-eight percent. He plays an important role in the body that used it as a food. Its main purpose is to participate in the formation of new cells in the body, especially in young plant and animal organisms, and it also helps to restore old cells.

Milk, including, may contain a certain amount of proteins of whey origin or other similar origin. Such proteins enter the milk from breast cells and, in fact, are the products of the vital activity of the organism from which this product is taken. Also, the milk protein contains the most essential amino acid residues that can not be synthesized in the body, but in any case are necessary for its subsequent existence and vital activity.