PROTEIN

ISOLATION OF BEAN PROTEINS

PROTEINS
-most abundant organic molecules of the living system
-Its fundamental basis of structures and function of life
-50% of dry weight of every cell
-It’s a polymer of L a-amino acids
-300 different amino acids occur in nature only 20 as standard amino acids
-21 amino acid added- Selenocysteine

is the basic component of living cells and is made of carbon,hydrogen,oxygen,nitrogen and one
or more chains of amino acids. The three types of proteins are fibrous, globular, and
membrane. Proteins plays countless roles throughout the biological world , from catalyzing
chemical reactions to building the structures of all living things. Despite this wide range of
functions, all proteins are made out of the same twenty one amino acids, but combined in
different ways. The way these twenty amino acids are arranged dictates the folding of the
protein into its unique final shape. Since protein function is based on the ability to recognize
and bind to specific molecules, having the correct shape is critical for proteins to do their jobs
correctly.
ISOLATION OF BEAN PROTEIN
1. Sort and wash 1 cup of proteins.
2. Soak in water for one day.
3. Grind the beans finely with water and blend with more water
using the waring blender.
4. Express the milk through a cheesecloth and discard the insoluble
residue.
5. Add 1M HOAc until precipitation is complete. Allow the mixture
to stand for sometime.
6. Strain through cheesecloth and squeeze the water out as much as
possible.
7. Dry the precipitate by pressing between filter paper.
8. Weigh the dry precipitate.
Reagents and Apparatus
What are the protein present the peanut?
Arachin
a globulin costituting the chief protein of the
peanut.

Conarachin
is much more soluble than arachin. It can not be
precipitated from its salt solution by dilution with water
without the use of enormously large volumes.

The two proteins are reported to have the same

association-dissociation behavior properties in sucrose
as in low ionic strength phosphate buffer.
What are the importance of proteins and its sources?
Importance of proteins:
-As structural parts of soft tissues.
-Carrier molecule
-Enzymes
-Hormones
-Energy
-Storage proteins
-Toxins
-Acid base balance
-Antibodies
-Movement

Protein sources:
Amino acids are the building blocks of protein and are found in a variety of
foods. Meat,milk,cheese,and egg are complete proteins that have all the essential
amino acids. Other sources of protein include whole grains, rice, corn, beans,
legumes, oatmeal, peas, and peanut butter.
 FUNCTION OF PROTEINS AND ITS SOURCES

-protein should account for 10% to 20% of the calories consumed each day.
Protein is essential to the structure of the red blood cells, fo the proper
functioning of antibodies resisting infection, for the regulation of enzymes and
hormones, for growth, and for the repair of body tissue.
FUNCTION DECRIPTION EXAMPLE
Antibody Antibodies bind to specific foreign particles, Immunog
such as viruses and bacteria to help protect lobulin
the body.
Enzyme Enzymes carry out almost all of the thousands Phenylala
of chemical reactions that take place in cells. nine
The also assist with the formation of new hydroxyla
molecules y reading the genetic information se
stored in DNA.
Messenger Messenger proteins such as some types of Growth
hormones transmit signals to coordinate hormone
biological processes between different cells,
tissues and organs.
Structural These proteins provide stucture and support Actin
component for cells. On a larger scale, they also allow the
body to move.
Transport/ These proteins bind and carry atoms and small Ferritin
AMINO ACIDS PRESENCE IN PEANUTS

ASPARTIC Arginine
THREONINE METHIONINE
SERINE ISOLEUCINE
GLUTAMIC LEUCINE
PROLINE TYROSINE
GLYCINE PHENYLALANINE
ALANINE HISTIDINE
CYSTINE LYSINE
VALINE AMMONIA
Protein test Positive Negative
Biuret -
Ninhydrin +
Xanthoproteic +
Millon’s +
Hopkins-cole -
sakaguchi -
Pb(Ac)2 -
Positive Negative
BIURET TEST: General test for protein (purple or violet complex)
A negative result (lack of violet color formation), or the presence of free amino acids (without peptide
bonds).

NINHYDRIN TEST: General test for proteins(purple complex)

A positive result because of the presence of amino acid

XANTHOPROTEIC TEST: To indicate the aromatic amino acids (yellow)

A positive result because of the presence of amino acid (tyrosine) in the given sample.

MILLON’S TEST: (reddish brown)

A positive result because of the presence of amino acid (tyrosine) in the given sample.

HOPKINS-COLE TEST: (purple)

A negative result because of the presence of tryptophan which the given sample don’t have.

SAKAGUCHI TEST: (red)

A negative result because lack of one of the reagent we perform.
PB(AC)2 TEST:
A negative result because of the absence of amino acids given in the sample.
GROUP 05
FEDELISA TANGUILAN
JANE RAMIL
ANGELOU ARAGON
DANICA LEANO
RUTH LUBBACON
AILYN ANDAL