Proteins

  Amino Acid Sequence,   Amino Acid Composition, subunits, Terminal Groups, Partial Hydrolysis, Sequence Analysis, Derivation of Amino Acid Sequence from the Nucleotide Sequence of the coding Gene, Conformation,  Extended Peptide Chains, Secondary Structure, β-Sheet,  Helical Structures, ReverseTurns, Super-Secondary Structures, Tertiary and Quaternary Structures, Fibrous Proteins, Globular Proteins,  BSE, Quaternary Structures, Denaturation, Physical Properties, Dissociation, Optical Activity, Solubility, Hydration and Swelling Power,  Foam Formation and Foam Stabilization, Gel Formation,  Emulsifying Effect, Chemical Reactions,  Lysine Residue,  Reactions Which Retainthe Positive Charge, Reactions Resulting in a Loss of Positive Charge, Reactions Resulting in a Negative Charge, Reversible Reactions, Arginine Residue, Glutamic and Aspartic Acid Residues,Cystine Residue, Cysteine Residue, Methionine Residue, Histidine Residue, Tryptophan Residue, Tyrosine Residue, Bifunctional Reagents,  ReactionsInvolvedin Food Processing,Enzyme-Catalyzed Reactions, Proteolytic Enzymes,Serine Endopeptidases, Cysteine Endopeptidases, metalo Peptidases, Aspartic Endopeptidases, Chemical and Enzymatic Reactions of Interest of Food Processing, Chemical Modification, Acylation,  Alkylation, Redox Reactions Involving Cysteine and Cystine, Enzymatic Modification, Dephosphorylation,  Plastein Reaction, Cross-Linking, Texturized Proteins,  Starting Material, Texturization, Spin Process, Extrusion Process.

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