Phenolic Compounds - Case 2: potato - Reaction with proteins
9 important questions on Phenolic Compounds - Case 2: potato - Reaction with proteins
Why dont you wand to have enzymatic browning?
- You get an off-colour
- Due to the reaction with proteins the digestibility of the proteins goes down
How did they analyse the major phenolics in patato juice?
The peaks were then analysed by wave length and mass spectrometry.
Why do they add acetic acid to the freeze-dried potato in the HPLC?
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What are the isomers of this compound?
- There are 2 other hydroxyl groups, the caffeic acid can also bind to the other.
- Now it has a trans configuration but it can also be a cis configuration.
- So in total 6 isomers
Which part of the molecule is the black and which part is the blue?
- black is the quinic acid
- Blue is the caffeic acid
How can you determon which compound you have if they have the same molar mass?
Why do you get brown colored potato juice?
- polypenol oxidase (tyrosinase) converts orto-dipehnols into ortho-quinones by using oxygen.
- These ortho-quinones are highly reactive an can for brown pigments or bind to proteins that also form brown pigments.
- So chlorogenic acid reacts into brown pigments.
How did they measure how much chlorogenic acids reacted with proteins?
One with MeOH and one that is Oxidised (without treatment).
- You centrifuge to get the bigger particles out.
- Then you ultrafiltrate the supernatant.
- It will be saparated in 2 groups, smaller then 10KDa and biggerd then 10KDa.
- The chloroginic acid that did not react will be in the smalller then 10KDa
- The cloroginic acid that did react will be in the bigger then 10KDa.
How can you find out how much chloronic acid is bound to proteins?
- You do a alkaline hydrolysis to get break the ester bonds and get the quinic acid off.
- Then you do a UHLC to see how much quinic acid you have.
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