Protein Flashcards
protein composition
Carbon
Hydrogen
Oxygen
Nitrogen
basic amino acid
structural function’s of protein
Carbon Hydrogen NH2 COOH R
EAA
cant be made in the body, only obtained with food
- 8 for adults , lysine and valine
- 10 for children, arginine and histidine
NEAA
these are made in the body
- glycine, cysteine
peptide links
most basic form bond of protein
when amino acids join together, COOH and NH2 in two different groups
water is taken away (condensation raction)
primary structure
most basic form of protein
amino acids are linked together by peptide links
secondary structure
folding of polypeptide chain
can fold on itself or with another peptide chain (cross link)
tertiary structure
the folding of the secondary into a 2D or 3 D shape
protein properties
Solubility
Denaturation
mallard reaction
elasticity
gel formation
HBV
Meat
Fish
Eggs
Milk
Cheese
Soya beans
LBV
Nuts
Peas
Beans
Lentils
supplementary values of protein
2 LBV foods together supplying all the EAA
eg. Beans and Toast
deamination
using excess protein as a source of energy. excess protein is broken down in the liver. The NH2 is changed to ammonia, then urea and then excreted by the kidneys as urine. The COOH group are oxidized to produce head and energy
gel formation
Collagen is heated up and changed to gelatin, the gelatin absorbs large amounts of water and turn to sol, when sol sets it turns into jelly
pancreas
pancreatic juice –> trypsin –> peptones –>peptides
small intestine
intestine juice –> peptidase –>peptides –> amino acid
stomach
gastric juice –> renin –> caesinogen –> caesin
—–> pepsin –> protein —> peptones
conjugated protein
amino acid + non protein molecule
eg. Lipoprotein (lipid + protein)
physiologically active protein
simple protein
solubility
denaturation
maillard reaction
elasticity
coagulation
digestion of protein
absorbtion of amino acids
disulfide link
hydrogen links
derived protein
foam formation
Fibrous
tertiary structure
straight, spiral or zigzag
insoluble + tough and stretchy
eg gluten (wheat)
Globular
tertiary structure
spherical or rounded like wool
soluble
eg Albumin in eggs or myosin in meat
