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Lecturer(s)
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Mokrejš Pavel, prof. Ing. Ph.D.
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Krejčí Ondřej, Ing. Ph.D.
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Course content
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- The aims and objects of the subjects. Origin, occurrence and role of bio-polymers in nature. - Amino-acids - the basis of proteins, their scaffold and characteristics of amino-acids. - Properties of amino-acids, behavior in water, D and L enantiomery, optical activity. - Peptide bonds of amino-acids, origin of amino-acids, oligo-peptides, poly-peptides. - Properties of peptide bond, space layout, cis- and trans- configuration, C- and N- endings. - Structure of proteins, primary, secondary, tertiary and quaternary. Helix, beta-sheet. - Classification of proteins according to chemical aspect and according to macromolecular shape. Denaturation of proteins. - Structural proteins, collagen, keratin, elastin, characteristics and properties. - Proteins of meat, blood, eggs, milk, cereals, their function and practical utilisation. - Vital natural substances, enzymes, nucleic acids, their function in nature, industrial importance. - Saccharides- and polysaccharides-based biopolymers. Saccharides synthesis in nature, classifications, properties and reactions. - Oligosaccharides, origin and properties. Amino-sugars and plant glycosides. - Significant polysaccharides, their occurrence in nature, cellulose, starch, hemicelluloses, pectins, plant gums. Industrial importance. - Poly fenolic compounds, natural and synthetics tan-stuffs, origin, function in nature, division, applications.
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Preparation for examination
- 150 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of organic chemistry. |
| Knowledge of organic chemistry. |
| learning outcomes |
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| characterise the distribution of proteins, carbohydrates |
| characterise the distribution of proteins, carbohydrates |
| explain the occurrence, composition, and properties of major proteins |
| explain the occurrence, composition, and properties of major proteins |
| justify the importance of some animal and plant proteins in food and packaging applications |
| justify the importance of some animal and plant proteins in food and packaging applications |
| evaluate the suitability potential of some plant complete proteins |
| evaluate the suitability potential of some plant complete proteins |
| describe the importance of non-covalent interactions |
| describe the importance of non-covalent interactions |
| Skills |
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| analyze the basic composition and properties of protein and polysaccharide samples |
| analyze the basic composition and properties of protein and polysaccharide samples |
| distinguish and describe the appropriate methods for the analysis of the sample |
| distinguish and describe the appropriate methods for the analysis of the sample |
| design a method for obtaining proteins |
| design a method for obtaining proteins |
| assess the suitability of using animal body fluids for industrial applications |
| assess the suitability of using animal body fluids for industrial applications |
| justify the importance of complete proteins in nutrition and nutritional products |
| justify the importance of complete proteins in nutrition and nutritional products |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Blažej, A. et al. Technologie kůže a kožešin. Praha, 1984.
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Kolektiv autorů. Chemie organických sloučenin (2). Praha, 1991.
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Velíšek, Jan. Chemie potravin 2. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239145.
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Vodrážka, Zdeněk. Biochemie. 2., opr. vyd. Praha : Academia, 1996. ISBN 80-200-0600-1.
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Voet, Judith G. Biochemie. 1. vyd. Praha : Victoria Publishing, 1995. ISBN 8085605449.
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