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Proteins
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Made of amino acids Amino acids are the
building blocks of protein- they are organic acids
Contain nitrogen – sets them apart from lipids and carbohydrates (prefix amine means contains nitrogen).
Each amino acid has side chains that gives it its identity
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The 20 Amino AcidsWhat do they have in common?
• All contain Nitrogen
• All have a carboxyl group
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Essential / Non-Essential
Essential Nonessential
Histidine Alanine
Isoleucine Arginine
Leucine Aspartic acid
Lysine Cysteine
Methionine Glutamic acid
Phenylalanine Glutamine
Threonine Glycine
Tryptophan Proline
Valine Serine
Tyrosine
Asparagine
Non-Essential – amino acids produced by the body.
Essential – amino acids the body does not produce. Must obtain through diet.
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The 20 amino acids are like letters and form different sequences
The number of protein combinations is greater than the number of English words (more than 100,000 unique proteins)
A single human cell may contain 10,000 different proteins
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Protein Shape
Proteins are extremely large molecules with complex shapes
Shape determines function
Artist renderings of 6 different protein molecules. Each contains thousands of amino acids.
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Protein Uses
Creating DNA Catalyzing reactions in cells Transporting other molecules Structurally supporting cell walls Immune responses (many proteins fight
disease) Red blood cells (hemoglobin) Involved in some way in virtually every
cellular process
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Dehydration Synthesis
Removal of water creates a C-N peptide bond. All amino acids are connected via peptide bonds.
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Denaturation
Proteins do not dissolve in water The change in a proteins shape
brought on by Heat acids or bases alcohol
They unfold. Necessary to break down into
individual amino acids.
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Sources of Protein Complete Proteins (all 20 amino acids)
All meats and animal products- eggs, cheese Fish Legumes - alfalfa, clover, peas, beans, lentils, mesquite,
carob, soybeans (tofu and soy products), peanuts, tamarind
Buckwheat Quinoa
Incomplete proteins Nuts Some grains / rice
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Fish vs. Land Animals
Protein structure in fish has less connective tissue and liquefies easily.
More tender and cooks quickly Flakes when cooked
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Digestion
Denatured by acid Starts in mouth Continues in stomach by acids Worked on in intestines until broken into
single amino acids where they are then absorbed
Circulated through blood
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Some more easily digested than others Animal proteins
complete proteins easy to digest and absorb - 90%
Legumes Also complete but harder to digest - 80%
Grains/ plants Incomplete Vary in ability to digest - 60-90%
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Each protein is designated for a special purpose in a particular tissue of a specific kind of animal or plant
Protein breaks down to amino acids and rearranges them into specific human body proteins.
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Role of proteins1. Support new tissue growth
2. Hemoglobin – red blood cells
3. Fluid and electrolyte balance – cell transfer
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4. Provide energy, when carbs and fat in short supply
5. Hormones to regulate body functions
6. Immune system – large proteins act as antibodies to protect against disease
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Protein Deficiency
33,000 children die a day Marasmus- calorie deficiency
disease Kwashiorkor- protein deficiency
disease
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Kwashiorkor
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Marasmus
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