What are glycoproteins made of? What is Glycoprotein?

A binding protein, a glycoprotein is a molecule made up of short oligosaccharide chains covalently linked to a protein. Its overall properties are closer to proteins. Sugars and proteins are dominated by proteins, and their parts are connected to a number of short oligosaccharide chains by covalent bonds, and these oligosaccharide chains are often branched heterosaccharide chains, which do not present a repeating disaccharide series, and are generally composed of 2-10 monomers (less than 15), and the terminal members are often sialic acid or L-fucose.

Usually each molecule contains less sugar (about 4%). Some glycoproteins contain only one or a few glycans, while others contain multiple linear or branched oligosaccharide side chains. Glycoproteins are usually secreted either into body fluids or into membrane proteins, which are located outside the cell and have corresponding functions.

Glycoproteins include enzymes, hormones, carriers, lectins, antibodies, etc.

Composition]-D-Glucose (GLC), D-Mannose (MAN), D-Galactose (GAL), -D-Xylose, (XYL), D-arabinose (ARA), L-Fucose (FUC), Glucuronic Acid (GLCUA), Iduronic Acid (IDUA), N-Acetylglucosamine (GLCNAG), N-Acetylgalactosamine (GALnac), N-Acetylneuraminic Acid (NEUNAC), i.e., Sialic Acid (SIA).

Glycoproteins are molecules made up of short oligosaccharide chains covalently linked to proteins.

A glycoprotein is a protein that contains oligosaccharide chains, which are linked by covalent bonds. The oligosaccharide chains are usually linked to proteins through glycosylation during co-translation modification or post-translation modification.

In glycoproteins, the composition of sugars is often complex, including mannose, galactose, fucose, glucosamine, galactosamine, sialic acid, etc.

Glycoprotein polypeptide chains often carry many short heterosaccharide chains. They usually include N-acetylhexylfurfuramine and hexose (often galactose and/or mannose, but less glucose).

Sugars are first converted to pyruvate, and then transaminogroups are processed to give proteins. Proteins to sugars are first deaminoated to pyruvate and then converted to sugars. Protein to fat is also first stripped of amino groups, turned into pyruvate and then converted into fat.

Physiological Functions of Sugar:

The main function of sugar is to supply energy, and more than 70% of the energy required by the human body is oxidized and decomposed by sugar. 1 gram of glucose is completely oxidized and decomposed in the body, which releases energy joules.

Sugar is also an important component of tissue cells, and glycolipids formed by sugars and lipids are important components of nerve tissues and cell membranes. Glycoproteins, which combine sugars with proteins, have a variety of complex functions.

Protein is a substance that is associated with life and various forms of life activities, and is the material basis of all life. Proteins in the human body are always in a dynamic equilibrium of continuous decomposition and synthesis, so as to achieve the purpose of continuous renewal and repair of tissue proteins.

The main function of fats is to oxidize and store energy.

1 Oxidative energy Fat is a type of energy required by living organisms**.

2 Storing energy When the organism has good nutritional status and low activity, that is, when the energy income of the organism is greater than the expenditure, the organism can convert nutrients such as sugars and amino acids into fat and store them in the adipose tissue of the subcutaneous, omentum, mesentery, etc. Fat has its superiority as an energy storage substance:

3 Provides essential fatty acids Food fats also provide essential fatty acids such as linoleic acid, linolenic acid, arachidonic acid, and other unsaturated fatty acids. If an organism is deficient in these essential fatty acids, it affects its metabolism, reduces its resistance, and arrests growth.

Some intermediate products of sugar metabolism, such as pyruvate, can be used as raw materials for fat synthesis; It is also possible to synthesize amino acids, and then proteins;

Proteins, fatty acids degraded amino acids can synthesize sugars through gluconeogenesis pathways to meet the body's energy needs.

There is no glycoprotein in the nucleus, and glycoprotein is a macromolecule that is widely present in living organisms and is formed by the covalent bonding of peptide and sugar chains. Glycoproteins include enzymes, hormones, carriers, lectins, antibodies, glycocoats, etc. Glycoproteins are usually secreted into body fluids or localized outside the cell starvation membrane.

Of the various proteins in human serum, 50 are glycoproteins; Of the various proteins in egg whites, more than 95% are glycoproteins. Most of the glycoproteins are present on the surface of various types of cells. There are more glycoproteins in animal and plant secretions and body fluids.

Protein sugar is a low-calorie sweetener made from protein sugar stevia, aspartyl phenylalanine methyl ester and other substances through advanced technology. Protein sugars are not real sugars and do not contain sugary nutrients in them. Protein sugars can be divided into two main categories:

One is albumin sugar, such as cocoa proteinose, cream proteinose, three-color protein sugar, etc.; One is to add protein sugars to nuts, such as peanut protein candy and pine seed protein sugar.

Principle of protein sugar production: protein is a hydrophilic colloid, which is mixed with a large amount of air after rapid stirring after rehydration, forming many bubbles and becoming a stable foam adsorption layer. After the boiled sugar solution is washed into the protein foam, the sucrose molecules, the syrup and other ingredients are evenly distributed around the foam adsorption layer after continuous stirring, so that the original thin and soft foam tissue becomes concentrated, the viscosity increases, the stability of the mechanism is enhanced, and it becomes solid and brittle after cooling, which is the proteosome.

The specific gravity of protein sugars varies with the amount of air charged. The specific gravity of the air filled with more is reduced more, and the specific gravity of the air filled with less is reduced. The supersaturated sucrose solution, under vigorous mechanical stirring, is easy to recrystallize, even if tiny sucrose crystals appear, it will destroy the stability of the foam tissue, and as a result, the protein sugar will lose its delicate and loose characteristics, and lose its luster.

In order to stop the return of protein sugar, it is necessary to increase the content of sand control agent, so the reducing sugar content in protein Sun Qingxiao candy is higher.

In order to make the meringue delicate, lubricating and easy to cut into pieces, some grease needs to be added to the ingredients, but the grease is a defoamer, which affects the formation and stability of the protein foam. Therefore, it is strictly forbidden to add grease to the protein solution that has not yet foamed. It is necessary to wait for the meringue to be stirred and cooled to a stable state before adding grease.

After a little mixing, it can be moved to a cooling table or a sugar rolling machine for molding.