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Classification of Proteins by Nutrition and Shape
1. Class 4
Classification based onClassification based on
Nutritional ValueNutritional Value
&&
Shape of proteinsShape of proteins
2. ProteinsProteins
Organic compoundsOrganic compounds
Contains C, H,O, N, AND P ,SContains C, H,O, N, AND P ,S
Mixed polymer of amino acidsMixed polymer of amino acids
Linked together by peptide bondsLinked together by peptide bonds
N terminal
C terminal
H2N COOH
Polypeptide / Protein
n
3. Classification of ProteinsClassification of Proteins
1.1. Based on FunctionsBased on Functions
2.2. Based on Nutritional valueBased on Nutritional value
3.3. Based on Shape & StructureBased on Shape & Structure
4.4. Based on Chemical compositionBased on Chemical composition
4. Nutritional value is determined byNutritional value is determined by
the presecence of essential aminothe presecence of essential amino
acidsacids
Classification based onClassification based on
Nutritional valueNutritional value
1. Complete Proteins - 1st
class proteins
2.2. Incomplete ProteinsIncomplete Proteins
3.3. Partially Incomplete ProteinsPartially Incomplete Proteins
5. Classification based onClassification based on
Nutritional valueNutritional value
Complete Proteins -Complete Proteins -
11stst
class proteinsclass proteins
All essential amino acidsAll essential amino acids
present in properpresent in proper
proportionproportion
Good for health andGood for health and
balanced growthbalanced growth
Egg protein, MilkEgg protein, Milk
proteins, Fish, meat,proteins, Fish, meat,
cheesecheese
Incomplete ProteinsIncomplete Proteins
Lack one or moreLack one or more
essential amino acidsessential amino acids
Can not supportCan not support
expected growth andexpected growth and
health completelyhealth completely
Proteins from plants andProteins from plants and
cereals, beans, nut ,cereals, beans, nut ,
GelatinGelatin
Food blend is the solutionFood blend is the solution
6. Partially incomplete proteinsPartially incomplete proteins
Proteins contains essential amino acidsProteins contains essential amino acids
but not enough to meet the metabolicbut not enough to meet the metabolic
need of organismneed of organism
EX: Proteins from Wheat , Rice , CornEX: Proteins from Wheat , Rice , Corn
7. Classification based onClassification based on
Physical Shape and StructurePhysical Shape and Structure
Over all shape is determined on the basis
of AXIAL RATIO
i.e. Length / Width ratio
8. Classification based onClassification based on
Physical Shape and StructurePhysical Shape and Structure
Fibrous Proteins
Length
width
Fibrous Proteins
Axial ratio more than 10
Length : width ratio is more
than 10
Molecules are elongated
Show helix, H bond, covalent
bond
Play structural role
Myosin, Actin, Keratin, Fibrin,
Collagen, Elastin, Tropomyosin
9. Classification based onClassification based on
Physical Shape and StructurePhysical Shape and Structure
Globular Proteins
Length
width
Globular Proteins
Axial ratio generally 3 or 4
Length : width ratio is less
than 10
Molecule is Spherical / Oval
Easily soluble in water ,
Digestible
Play dynamic functions
Albumin, Globulin, Protamines,
Enzymes
10. Fibrous Proteins
Play structural role
Insoluble in water ,
non -digestible
Myosin, Actin, Keratin, Fibrin,
Collagen, Elastin
Globular Proteins
Soluble in water, digestible
Play dynamic functions
Albumin, Globulin, Protamines
Classification based onClassification based on
Physical Shape and StructurePhysical Shape and Structure
11. Functions of fibrous proteinFunctions of fibrous protein
Mechanical functionMechanical function
Provide strength contractile characterProvide strength contractile character
Provide net work for calcification ofProvide net work for calcification of
bonebone
12. Functions of Globular proteinFunctions of Globular protein
Dynamic proteinsDynamic proteins
EnzymesEnzymes
HormonesHormones
Carrier proteinsCarrier proteins
Nutritive and oncotic pressureNutritive and oncotic pressure