L6: Protein classification Flashcards
What are proteins?
Organic complex nitrogenous compounds of high molecular weight formed of C, H, O, N [N= 16%].
What is the biological importance of proteins?
1) Antibodies (immunoglobulin) are proteins
2) Buffer system of blood (plasma proteins).
3) Carry hormones and minerals in blood (plasma proteins), Carry oxygen (Hemoglobin).
4) Structure of cell membrane.
5) Support bone, skin, nails, and hair.
6) Hormones as insulin.
7) Enzymes are proteins.
What are proteins classified according to?
1) According to shape
2) According to Nutritional value
3) According to their chemical structure
What are the types of proteins according to shape?
Fibrous and globular
Fibrous proteins
-Long, narrow fibers
-More than 10
-Insoluble
-More stable
-Actin, Myosin, collagen
Globular proteins
-Rounded (spherical)
-Axial ratio Less than 10
-Soluble
-Less stable
-Albumin, hemoglobin, insulin
What are proteins classified to according to nutritional value?
-nutritionally rich proteins—>contain all the essential amino acids.
-incomplete proteins—->Lack one essential amino acid.
-poor proteins—->Lack many essential amino acids.
Give examples of proteins classified according to their nutritional value respectively.
1-caseinogen(protein of milk)
2-proteins of pulses lack methionine, proteins of cereals lack lysine.
3- zein of maize protein lacks lysine and tryptophan.
What are proteins classified into according to their chemical structures?
-simple, compound, and derived.
What are simple proteins?
On hydrolysis, they produce only amino acids.
Give examples for globular and fibrous simple proteins.
The first six are globular.
1-albumin
2-globulin
3-Glutillin
4-Prolamin
5-Protamin
6-histones
7-albuminoids(scleroproteins)
Albumin
Coagulated by heat
-present in egg (egg albumin),blood (plasma albumin)and milk (lactoalbumin)
Globulin
-Coagulated by heat
-present in egg (egg globulin), blood (plasma globulin), milk (lactoglobulin)
Glutellin
as glutenin of wheat.
Prolamin
-as Zein of corn and maize.
- deficient in tryptophan amino acid →