UNIVERSITY OF SANTO TOMAS

College of Education
Department of Nutrition and Dietetics

ND732
Nutritional Biochemistry Laboratory

LAT, Jillian Pollin P.

1N2 – Nutrition and Dietetics November 8, 2019

PRE-LABORATORY QUESTIONS
EXPERIMENT 4.1

1. What are proteins and what are functions of proteins in the body foods? Give at least five
examples of protein-rich foods.

Proteins consists of one or more long chains of amino acids. There are 20 types of amino acids
that can make up proteins. It is very essential in human body functions. It is an antibody that
protects the body like viruses and bacteria. It is an enzyme that brings many chemical reactions
inside the body. It transfers hormones that signals to coordinate biological processes in cells,
tissues and organs and it also support cells. Milk, egg, almond, chicken breast and beef are five
examples of protein-rich foods.

2. What are different techniques that can be utilized to isolate protein from its biological
source? Discuss each technique briefly.

According from an article called “Methods of purification”, there are four methods or techniques
which are extraction, precipitation, ultracentrifugation and Chromatographic methods. In
extraction there are several methods which are freezing, thawing, sonification and
homogenization. This is caused by the high pressure by organic solvents. In precipitation,
ammonium sulfate is used to precipitate the protein. This is used for large samples. In
Ultracentrifugation, centrifugal force (circular movement) is used to isolate the mixtures that varies
in density that was suspended in a liquid. Lastly, the chromatographic method, this is the flow of
solution going through a space packed with various materials.

3. Classify the following proteins according to biological function:

a. Globulin – acts as an enzyme and protein that transport compound that is from the
body.
b. Gluten – This is mostly used for the elasticity of a dough that acts as a glue to stick the
food together. Found in the endosperm.
c. Casein - It makes up 90 percent of the milk. It eases digestion and the development of
the body.
 4. What is isoelectric point and why is isoelectric pH of protein important in isolation?

An isoelectric point is the phase where in a molecule carries 0 net electrical charge or neutral. This
is necessary for protein isolation because in this point, the solubility of the protein is very minimal
for it to have easier isolation.

5. Give the physical and chemical properties of proteins.

Physically, protein has no color and has no taste. In shape, it can be spherical (Globular proteins)
that mostly found in plants and can be thread like in shape (Fibrillar poteins) that can be found in
animals. Chemically, it is hydrolyzed by hydrolytic agents such as acidic agents and alkaline
agents. It reacts with mineral acids and is denatures when exposed to stomach acid.

REFERENCES:

Aryal, Sagar. “Proteins - Physical & Chemical Properties: A-Level Biology Revision Notes.” A
Level Biology, A Level Biology, 16 Oct. 2019, https://alevelbiology.co.uk/notes/proteins-
physical-chemical-
properties/?fbclid=IwAR0vEtEO1S8HvcbT7LKSydOQax9W69Mg3lUv5ugN7qoGGDVvRrYK
iky1wSE.

“Methods of Protein Purification: 4 Methods.” Biology Discussion, 16 Oct. 2015,

http://www.biologydiscussion.com/biochemistry/protein-purification/methods-of-protein-
purification-4-methods/12962.

“What Are Proteins and What Do They Do? - Genetics Home Reference - NIH.” U.S. National
Library of Medicine, National Institutes of Health,
https://ghr.nlm.nih.gov/primer/howgeneswork/protein.