kuliah kimor protein
TRANSCRIPT
BrawijayaUniversity
Fakultas Teknologi Pertanian
Department ofFood Science and Technology
Protein
By Ridhwan Fauzi
\
Pendahuluan
OUTLINE
Asam Amino
Protein
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Pendahuluan
ProteinSenyawa organik kompleks berbobot
molekul tinggi yang merupakan polimer dari monomer-monomer asam amino
yang saling terikat melalui ikatan peptida
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protein CarbonHydrogen Oxygen Nitrogen Sulfur
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Hewani
Nabati
Fungsi ProteinKomponen
Enzim, DNA, Otot, Rambut
Pengganti
Mengganti jaringan tubuh yang rusak dan
yang sudah tua.Membentuk jaringan
baru
Sumber Energi
Sumber energi cadangan setelah karbohidrat & lipid
1 gram = 4 kkal
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Asam Amino
Asam AminoDi alam ± 300 asam amino (asam amino
termodifikasi )
20 Jenis asam amino utama (penyusun protein)
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Di lingkungan non-polar….
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Di lingkungan polar….
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
O
ON
H
H
H
-Amino Acid
O
ONH
-Amino Acid
H
N
O
OH
-Amino Acid
N
H
H
Klasifikasi Asam Amino
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
• Berdasarkan Sumber• Berdasarkan Tipe Rantai
Cabang
Berdasarkan Sumber
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Essential Amino Acids amino acids that cannot be synthesized by the organism at a rate sufficient to meet the normal requirements of growth, reproduction, and normal maintenance andtherefore must be supplied by the diet
Non-Essential Amino Acids amino acids that can be made from simpler precursors and are thus not required in the diet
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Essential Amino Acids Non Essential Amino AcidsArginine AlanineHistidine AsparagineIsoleucine AspartateLeucine CysteineLysine GlutamateMethionine GlutaminePhenylalanine GlycineThreonine ProlineTryptophan SerineValine Tyrosine
Berdasarkan Tipe Rantai Cabang
* Amino Non-Polar* Asam Amino Polar* Asam Amino Asam* Asam Amino Basa
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Dalam kondisi netral (pH isolistrik / pI), AA berada dalam bentuk ion dipolar atau disebut sebagai ion zwitter
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Titik isolistrik : Suatu keadaan dimana asam amino dalamkondisi netral dengan bentuk ion dipolar(zwitter ion)
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protonasi( +H+ )
H* OH-
Deprotonasi( -H+ )
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Nilai Pka dan Pi Asam Amino Bebas
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Peptide Bond
Ikatan yang menghubungkan gugus amina dari satu asam amino dengan
gugus karboksil dari asam amino lainnya
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
2 AA = Dipeptida3 AA = Tripeptida
dst
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protein
Struktur & sifat ditentukan oleh kombinasi, jumlah dan urutan asam amino penyusunnya
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protein
Klasifikasi Protein
• Susunan Molekul• Kelarutan• Struktur
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Berdasarkan Susunan molekul
A. Protein Fibriler
• Berbentuk serabut• Tidak larut dalam pelarut asam, basa, alkohol• Cenderung sulit terdenaturasi• Ex : miosin, keratin, fibrin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
B. Protein Globular
• Berbentuk bola• Tidak larut dalam garam dan asam encer• Labil terhadap suhu, konsentrasi garam, asam, basa• Mudah terdenaturasi• Ex : susu, telur
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Berdasarkan Kelarutan
A. Protein Albumin
• Larut air• Terkoagulasi oleh panas• Ex : albumin telur, serum albumin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
B. Protein Globulin
• Tidak larut air• Larut dalam garam encer• Terkoagulasi oleh panas, terdenaturasi oleh
garam pekat (salting out)• Ex : miosinogen otot
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
C. Protein Glutenin
• Larut dalam asam dan basa encer• Ex : glutenin gandum
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
D. Protein Prolamin
• Larut dalam alkohol 70%• Tidak larut air• Ex : zein jagung
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
E. Protein Histon
• Larut air• Mengendap dalam larutan protein jenis lain• Ex : Globin, hemoglobin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
F. Protein Protamin
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Berdasarkan Struktur
Primary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Urutan asam-asam amino yang tersusun secara lineardari rantai polipeptida
Secondary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Terdapat ikatan hidrogen
Tertiary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
*Struktur 3D*Lipatan struktur sekunder*Saling terhubung oleh ikatan hidrogen, ikatan garam, ikatan hidrofobik, dan ikatan disulfida
Quarternary Structure
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Lebih dari 1 polipeptida
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Protein Digestion
References
The UniversityOf Brawijaya
Faculty OfAgriculturalTechnologyMalang, Indonesia
Department of Food Science And Technology
Almatsier, Sunita. 2009. Prinsip Dasar Ilmu Gizi. Jakarta : PT Gramedia Pustaka Utama.
Murray, Robert k, dkk. 2009. Biokimia Harper Edisi 27. Jakarta : Penerbit Kedokteran EGC.
Winarno, FG. 2004. Kimia Pangand dan Gizi. Jakarta : PT Gramedia Pustaka Utama.
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