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Nutrition Ch.6
Proteins
| Question | Answer |
|---|---|
| Proteins | Made of amino acids |
| Structure of an amino acid | Amine group (NH)on one side, Carbons in the the middle and an acid group on the other end |
| 9 Essential Amino Acids | Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, Alanine, and Arginine |
| Conditionally essential amino acids | Requires another amino group to be made by the body |
| Peptide Bond | The link between the acid group of one amino acid and the amine group of another amino acid |
| Dipeptide | Two amino acids joined together |
| Tripeptide | Three amino acids joined together |
| Oligopeptide | 4 to 10 amino acids joined together |
| Polypeptide | 11 or more amino acids joined together |
| Denaturation | Disruption of a protein 3-D shape |
| Acid | Compounds that release H+ (such as HCL, HNO3)that can denature proteins |
| Base | Compounds that joins H+ |
| pH | A log measure of the amount of H+ |
| Buffer | A compound that helps maintain a stable pH |
| Collagen | Thick strong fiber in connective tissue |
| Enzymes | Proteins that cause reactions to occur |
| Antibodies | Proteins that attach to antigens as a signal for the immune system to destroy that antigen |
| Antigens | Any substance that can case an immune response, mostly proteins |
| Hormones | Compounds that are made by glands then are released into bloodstream to affect other cells, a lot are protein |
| Cell Membrane Structure | Two layers of lipids w/ proteins shattered thru out |
| Transferrin | Protein that carries iron from the liver to the bone marrow |
| Fibrin | A protein fiber that traps blood cells to form a clot |
| Opsin | A protein that make up a part of the visual molecule in the retina |
| Neurotransmitter | A compound released at the end of a neuron to stimulate the next cell |
| Complete Protein | Contain all the essential amino acids, animal proteins |
| Incomplete Protein | Does not contain all 9 essential amino acids, vegetable/ fruit proteins |
| Biological value | The percentage of nitrogen in a protein that is absorbed and retained and used |
| PEM (Protein Energy Malnutrition) | Means the person are not getting enough proteins and calories |
| Marasmus | Starvation |
| Kwashiorkor | Severe protein deficiency, fluid/water imbalance, swelling |
| Dysentery | Severe diarrhea |
| Aflatoxin | Mold toxins; inhibits protein synthesis, cause cancer, found on nuts and grains |
| Edema | Swelling |
| Recommend protein intake | 10 to 15% of daily calories |
| Tofu | Soybean curred |
| Functions of Proteins | Fibers, enzymes, antibodies, hormones, receptors, and channels |
| Primary shape of protein | String of amino acids |
| Secondary shape of protein | Coil or a flat sheet |
| Tertiary shape of protein | Folded coil or sheet |
| Quaternary shape of protein | 2 or more proteins combined together |