Principles of Biochemistry (2+1)

Theory

Principles of Biochemistry 3 (2+1) : Theory

            Major biomolecules in foods and their important functions.Classification of carbohydrates. Structures, functions and properties of mono-di-and polysaccharides. Isomerism. Mutarotation. Seaweed polysaccharides -sources and uses. Glycolysis and TCA cycle. Classification, structure, function and properties of amino acids. Amino acids and polypeptide. Primary, secondary, tertiary and quaternary structure of proteins. Amphoteric property. Biuret reaction and xanthoproteic reaction. Principles of protein purification. Protein biosynthesis. Classification, structure, functions and properties of lipids. Essential fatty acids and phospholipids. Auto-oxidation, saponification value and iodine number. Peroxide value, thiobarbituric acid number, oxidative and hydrolytic rancidity. Principle of fatty acid analysis. Significance of Omega 3 and 6 fatty acids. Beta oxidation. Structure, function and importance of nucleic acids. Genetic code and recombinant DNA. Transcription; translation. Enzymes- nomenclature; classification; specificity; mechanism of enzyme action; Kinetics and regulation of enzyme activity, purification of enzymes. Steroid and peptide Hormones- Chemistry and function. Structure and functions of fat and water soluble vitamins.