Lesson 2 Outline_Protein

Lesson 2 Outline_Protein - Lecture 1: Chemistry of Food...

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Lecture 1: Chemistry of Food Proteins Lesson 2 1. Amino acids as building blocks of proteins:  20 basic amino acids composed of an amino  group NH2, a carboxylic acid group COOH, and an R group.  Insulin was first protein to  have amino acid sequence identified.   2. Essential amino acids:  9 of the 20 are essential amino acids because they cannot be  synthesized enough by the body so they must be obtained through your diet.   3. Protein structure: primary, secondary, tertiary, quaternary  -Primary Structure: Sequence of amino acids in the chain -Joined by peptide bonds, carboxylic group binds to amino group of next      -Secondary Structure: The way different parts of polypeptide chain link together via  Hydrogen bonding a) alpha helix b) Beta Pleated sheet    -Tertiary Structure: folding of the protein into a 3-dimensional shape Determines protein’s function -Quaternary Structure: joining of multiple individual tertiary structures that work together.    Ex Hemoglobin, 4 different subunits 4. Why is protein important? -Growth and repair of cell and tissue structure -Mechanical work (motor proteins) -Disease prevention (immune function) eg antibodies -Controlling body processes (enzymes, hormones, buffers) -Transport function eg channel nutrients and waste products out of cells 1
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Lecture 1: Chemistry of Food Proteins Lesson 2 -Source of energy and glucose- can be burned for energy if glucose and fat aren’t available.  Protein is first broken down into individual amino acids, if diet has too much protein it is  turned into glucose, or fat and stored for later use.   5. Test your knowledge: Match each term with the appropriate definition:  1. Primary structure B A. helices and pleated sheets
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This note was uploaded on 03/30/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at Wisconsin.

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Lesson 2 Outline_Protein - Lecture 1: Chemistry of Food...

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