Fish Nutrition and Feed Technology (2+1): 3.3.Chemical Properties

3.3.Chemical Properties

Unit 3 - Proteins and Amino acids

3.3.Chemical Properties

Proteins can also be characterized by their chemical reactions. Proteins vary in their solubility in water, from insoluble keratin to the highly soluble albumins. All proteins can be ‘denatured’ by heat, strong acid, alkali, alcohol, acetone, urea and by heavy metal salts. Proteins have the characteristic coiled structure which is determined by the sequence of amino acids in the primary polypeptide chain and the stereo configuration of the radical groups attached to the alpha carbon of each amino acid.

Last modified: Tuesday, 30 August 2011, 8:58 AM

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