organisms; in other words, they are polymeric biomolecules. Since they are polymers, biopolymers contain monomeric units that are covalently bonded to form larger structures. There are three main classes of biopolymers, classified according to the monomeric units used and the structure of the biopolymer formed: 1. polynucleotides (RNA and DNA), which are long polymers composed of 13 or more nucleotide monomers; 2. polypeptides, which are short polymers of amino acids; and 3. polysaccharides, which are often linear bonded polymeric carbohydrate structures Polymers are everywhere The way plastics are made is actually a way of imitating nature, which has created a huge number of polymers. Cellulose, the basic component of plant cell walls is a polymer, and so are all the proteins produced in your body and the proteins you eat. Another famous example of a polymer is DNA - the long molecule in the nuclei of your cells that carries all the genetic information about you.
elasticities. When globular proteins unfold, water-binding capacity. Flakes of plasma ice they expose amino acids capable of forming are particularly suitable for raw-cooked meat disulfide bonds with their neighbors and thus products where water or ice has to be added an interfacial membrane that is partly stabi- (Heinz 2007). lized by covalent bonds. This occurs when emulsion ages or when proteins are heated Polysaccharides (i.e., when β-Lactoglobulin is heated to 70°C). Examples of globular proteins used Polysaccharides are polymers of monosac- in comminuted meat products are plasma charides. They are mainly used for their or lactoserum proteins (α-lactalbumin, β- thickening and gelifying properties due to Lactoglobulin, lysozyme), which mainly their high molecular weights and their have a stabilizing role when they form a geli- extended structure. Indeed, large highly
annaabi.ee 
