Chemical properties of proteins
(i) Salt formation : Due to presence of both -NH2 and -COOH groups in proteins, they form salts with acids and bases. Casein is present in milk as calcium salt.
(ii) Hydrolysis : The simple proteins are hydrolysed by acids, alkalies or enzymes to produce amino acids. Following steps are involved in the hydrolysis and the final product is a mixture of amino acids.
Protein → Proteose → Peptone → Polypeptide → Simple peptide → Mixture of amino acids
(iii) Oxidation : Proteins are oxidised on burning and putrefaction. The products include amines, nitrogen, carbon dioxide and water. The bad smell from decaying dead animals is largely due to the formation of amines by bacterial oxidation of body proteins.
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