These same factors improve emulsification. Note how solubility decreases as hydrophobicity of the number of amino acids increases. The increases in alpha helix, beta-sheets will also decrease solubility. Contribution of Charge Frequency, Hydrophobicity and Structural Factors to Functionality of Proteins. Modified from Fennema, 1996.
Examples are collagen, elastin, fibroin, and keratin.
They are generally fibrous proteins such as collagen, elastin, and keratin. These are chains that may be loosely bonded by hydrogen, sulfide, and salt-bridges. Egg custard Mayonnaise Cheese Foam Cake Spinach Describe and draw a diagram of the basic structure of an amino acid. Define the following terms.