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PROTEIN - Lecture Outline Proteins and Amino Acids...

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1 Proteins and Amino Acids 9/26/11 and 9/28/11 S.E. Fleming Recommended readings: Smolin & Grosvenor, Chapter 6. Lecture Outline Introduction Protein digestion and absorption Protein functions Quality of dietary protein Protein requirements Dietary deficiency and excess Metabolic interplay among the macronutrients Summary 2 3 Protein in the U.S. Diet Protein deficiency is rare in the United States. In the US, about two-thirds of dietary protein comes from meat, poultry, seafood, eggs and dairy products. Most of the world relies on plant proteins from grains and vegetables. As a country’s economy improves, the proportion of animal foods in the diet tends to increase. Proteins are comprised of many amino acids 4 Each amino acid contains carbon, hydrogen, oxygen & nitrogen atoms Peptide Bonds - Needed to make a protein from amino acids 5 Proteins may contain anywhere from 50 to 2000 amino acid residues. Protein Structure: Configuration = Function 6
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