Proteins are complex polymers made up of amino acids linked by peptide bonds. They serve essential biological functions including catalyzing biochemical reactions as enzymes, transporting molecules, providing structure, and more. This document provides an introduction to food proteins and enzymes, discussing their importance, classification, sources, and functions. It defines proteins and enzymes, explains their roles in biological systems, and outlines the key amino acids that make up proteins.
Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods.
It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization.
It also covers the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes
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Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
food and water, Food Chemistry, Constituent of foods i.e water carbohyfrate l...Muhammad Naveed Laskani
food and water, Food Chemistry, Constituent of foods i.e water carbohyfrate lipid protein vitamin inorganic material other substances Physical property of water
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods.
It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization.
It also covers the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes
fb.com/careeratfoodscience
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
food and water, Food Chemistry, Constituent of foods i.e water carbohyfrate l...Muhammad Naveed Laskani
food and water, Food Chemistry, Constituent of foods i.e water carbohyfrate lipid protein vitamin inorganic material other substances Physical property of water
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
Sec 3 F&N: Proteins (Part 1: Nutrients and Health)snteo24
This set of lecture slides is a customised teaching and learning resource for students of Woodlands Ring Secondary School (Singapore) to enhance their current reading materials.
I am sharing this resource online so that Nutrition and Food Science (NFS) teachers in Singapore and other teaching professionals may adapt this for their own use. :)
Proteins are the macromolecules responsible for the biological processes in the cell. They consist at their most basic level of a chain of amino acids, determined by the sequence of nucleotides in a gene. Depending on the amino acid sequence (different amino acids have different biochemical properties) and interactions with their environment, proteins fold into a three-dimensional structure, which allows them to interact with other proteins and molecules and perform their function
Sec 3 F&N: Proteins (Part 2: Diet and Health)snteo24
This set of lecture slides is a customised teaching and learning resource for students of Woodlands Ring Secondary School (Singapore) to enhance their current reading materials.
I am sharing this resource online so that Nutrition and Food Science (NFS) teachers in Singapore and other teaching professionals may adapt this for their own use. :)
Information about Cell and it's structure and protein synthesisMukul panchal
It gives information about Cell how it is discovered and it's structure and also it includes information about protein synthesis, it's structure and their simple notes.
موقع بطوطة سياحة وسفر www.batuta.com
يقدم لكم فكرة فكاهية فريدة:
كيف كان سيبدو موقع سفر وسياحة للقطط؟
شاهدوا هذا العرض الصوري
او إقرأوا المقال الأصلي هنا:
www.batuta.com/المقالات/صور-سياحية-لقطط-حول-العالم/
نتمنى أن تستمتعوا
Antibody mimetics is defined as new scaffold protein which can provide bidning affinity to various antigens. Summary of current antibody scaffold proteins and strategy to differentiate from existing scaffolds.
Classification of Amino Acids, List of essential and non-essential amino acids, Essential Amino Acids, Chemistry of Amino Acids, 1) Zwitterions (physical properties), Detecting Amino acids, Introduction of Polypeptide, Polypeptide Chain.
Protein is a macronutrient that is essential to building muscle mass. It is commonly found in animal products, though is also present in other sources, such as nuts and legumes. There are three macronutrients: protein, fats and carbohydrates. Macronutrients provide calories, or energy.
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, ...Tiffy John
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, PRIMARY, SECONDARY, TERTIARY AND QUATERNARY STRUCTURE, FIBROUS AND GLOBULAR STRUCTURE, SOURCES, TYPES OF PROTEINS, FUNCTIONS,DEFICIENCIES
Mahua, Madhuca longifolia (Koenig) (Synonyms, Madhuca indica Gmelin; Family, Sapotaceae), is a large, shady, deciduous tree dotting much of the central Indian landscape, both wild and cultivated. The tree is valued for its flowers, fruits, seeds and timber. The buttercup fruit-seeds, generally ellipsoidally shaped (Figure 1). Madhuca longifolia fruit is valued for its seed which yield high quantity of fat (ca. 50%), commercially known as mahua butter or mowrah butter, and it has many edible and medicinal applications. The butter is of significant commercial importance in India and is used for both edible and cosmetic applications. Mowrah Butter is a yellowish-white butter with a mild odor. The butter is solid at room temperature, but melts readily on contact with the skin. Besides its edible and medicinal uses, Madhuca longifolia fats can also be utilized in the manufacture of laundry soaps and lubricants. Data about mowrah butter are very few and there are not reports in literature about detailed composition of mowrah fat. Recently, in our lab mowrah butter was subjected to detailed and comprehensive analyses to obtain informative profile about the chemical nature of mowrah butter (1). The antiradical action of mowrah butter with also compared extra virgin olive oil. The results will be important as an indication of the potentially nutraceutical and economical utility of mowrah butter as a new source of edible fats.
Oil Recovery from Enzymatically-treated Goldenberry (Physalis peruviana L...Mohamed Hassanien
Fruit processing industry produce a large amount of agro-waste products which are a rich source of dietary fibre, protein and oil. Goldenberry (Physalis peruviana L.) is one of the most promising fruits and many interesting functional products anticipated to be developed from it [1, 2]. The pomace (seeds and skins) represent a large portion of the waste generated during juice processing (ca. 27.4% of fruit weight). To date, there has been no report on the by-products of goldenberry as well as the aqueous extraction of these by-products. This work was done to study the effects of several processing factors on enzyme-aided aqueous extraction of oil from goldenberry pomace and to verify the applicability of this innovative technology to goldenberry by-products. The main variables affecting the hydrolytic process should be enzyme concentration, hydrolysis time, particle size and moisture. The effect of these variables on the oil extractability from goldenberry agro-waste after juice processing was studied. The results provide important information for the industrial application of goldenberry. As a first step toward developing goldenberry as a commercial crop, the data obtained will be useful as an indication of the potentially economical utility of goldenberry as a source of edible oil.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
2. -Introduction to Food Proteins and Enzymes
-Biological Importance of Protein
-Biological Functions of Protein
-Functions of Food Proteins
-Sources of Food Proteins
-Amino Acids (AA)
-Classification of Amino Acids
4. Introduction to Food Proteins and Enzymes
-Proteins play a central role in biological systems.
-Enzymes perform the biochemical processes that sustain the life
of a cell/organism.
-Proteins (such as collagen and keratin) also function as structural
components of cells and complex organisms.
-The functional diversity of proteins arises from their chemical
makeup. Proteins are highly complex polymers, made up of 20
different amino acids.
-The constituents are linked via substituted amide bonds. The
amide linkage in proteins is a partial double bond, which further
underscores the structural complexity of protein polymers.
-Complicated protein structure gives rise to a multitude of three-
dimensional structural forms with different biological functions.
5. Introduction to Food Proteins and Enzymes
-At the elemental level, proteins contain 50–55% carbon, 6–7%
hydrogen, 20–23% oxygen, 12–19% nitrogen, and 0.2–3.0% sulfur.
-Protein synthesis occurs in ribosomes. After the synthesis, some
amino acids are modified by cytoplasmic enzymes which changes
the composition of some proteins.
-Proteins that
are not enzymatically modified in cells are called homoproteins,
and those that are modified or complexed with nonprotein
components are called conjugated proteins or heteroproteins. The
nonprotein components are referred to as prosthetic groups.
-Examples of conjugated proteins include nucleoproteins
(ribosomes), glycoproteins (casein), phosphoproteins (kinases,
phosphorylases), lipoproteins (proteins of egg yolk, plasma
proteins), and metalloproteins (hemoglobin, and several enzymes).
6. Introduction to Food Proteins and Enzymes
-Proteins can be classified according to their structural organization.
-Globular proteins are exist in spherical shapes, resulting from
folding of the polypeptide chain(s) on itself.
-Fibrous proteins are exist in rod-shapes containing twisted linear
polypeptide chains (e.g., collagen, keratin, and elastin). Fibrous
proteins also can be formed as a result of linear aggregation of
small globular proteins, such as actin and fibrin.
-A majority of enzymes are globular proteins, and fibrous proteins
function as structural proteins.
7. Introduction to Food Proteins and Enzymes
-Biological functions of proteins can be classified as
-Enzyme catalysts,
-Structural proteins,
-Hormones (insulin and growth hormone),
-Transfer proteins (serum albumin and hemoglobin),
-Antibodies (immuno-globulins),
-Storage proteins (egg albumen and seed proteins), and
-Protective proteins (toxins and allergens).
-Storage proteins are found in eggs and seeds. These proteins act as
sources of nitrogen and amino acids for germinating seeds and
embryos.
-Protective proteins are a part of the defense mechanism for the
survival of certain microorganisms and animals.
8. Introduction to Food Proteins and Enzymes
-All biologically produced proteins can be used as food proteins.
However, for practical purposes, food proteins may be defined as
those that are easily digestible, nontoxic, nutritionally adequate,
functionally useable in food products, and available in abundance.
-Traditionally, milk, meats (including fish and poultry), eggs, cereals,
and oilseeds have been the major sources of food proteins.
However, because of the increase in world population,
nontraditional sources of proteins for human nutrition need to be
developed to meet the future demand.
-The suitability of such new protein sources for use in foods,
however, depends on their cost and their ability to fulfill the normal
role of protein ingredients in processed and home-cooked foods.
9. Introduction to Food Proteins and Enzymes
-The functional properties of proteins in foods are related
to their structural and physicochemical characteristics.
-A fundamental understanding of the physical, chemical,
nutritional, and functional properties of proteins and the
changes these properties undergo during processing is
essential if the performance of proteins in foods is to be
improved, and if new or less costly sources of proteins are
to compete with traditional food proteins.
10. Introduction to Food Proteins and Enzymes
-Enzymes are proteins with catalytic activity due to their power of
specific activation and conversion of substrates to products:
Enzyme
Substrate(s) Product(s)
-Some of enzymes are composed only of amino acids linked via
peptide bonds to give proteins that range in size from about 12,000
MW to 1,000,000 MW.
-Other enzymes contain additional components, such as
carbohydrate, phosphate, and cofactor groups. Enzymes have all
the chemical and physical characteristics of other proteins.
-Composition-wise, enzymes are not different from other proteins
found in nature and they comprise a small part of our daily protein
intake in our foods. However, unlike other groups of proteins, they
are highly specific catalysis for many chemical reactions required
by living organisms.
11. Introduction to Food Proteins and Enzymes
-Enzymes are synthesized in vivo by living organisms, based
on expression (translation) of specific genes.
-Enzymes are found in all living systems and make life
possible, whether the organisms are adapted to growing near
0°C, or at 37°C (humans), or near 100°C (microorganisms
found in hot springs).
-Enzymes accelerate reactions by factors of thousand times.
-Enzymes are highly selective for a limited number of
substrates, since the substrate(s) must bind correctly into the
active site before any catalysis occurs.
-Enzymes control the direction of reactions, leading to specific
product(s) that can be very valuable by-products for foods,
nutrition, and health.
12. Proteins
•Proteins are complex organic nitrogenous
compounds of high molecular weight.
•Proteins are the most complex materials
produced in nature.
•They are consisting of α-amino acids
linked together by peptide linkages.
13. Proteins
•The name protein is derived from the Greek word
proteios “of prime importance or the first kind”
this is because proteins are the basis of the
cytoplasm of cells and are present in all living
organisms.
•Proteins are the most abundant macromolecules
in living cells and constitute 50% or more of their
dry weight.
14. Proteins
•Proteins are polymers of α-amino acids.
•Proteins are synthesized from only 20 amino
acids, known as the common amino acids.
•Amino acids are formed mainly of carbon,
hydrogen, oxygen and nitrogen.
•Nitrogen is a characteristic component of
proteins forming about 16% of their weight (i.e.
100 g of protein contains 16 g of nitrogen)
15. Biological Importance of Protein
1- Plasma membrane proteins (channel, carrier,
pump proteins) regulate the transfer of many
substances across the cell membrane
2- All receptors are protein in nature
3- All enzymes are proteins in nature
4-All antibodies (immuno-gobulins) are proteins
in nature
5- Some hormones are proteins in nature (e.g.
insulin and growth hormone).
16. Biological Importance of Protein (cont.)
6- Some proteins are protective
e.g. Keratins (skin, hair and nails) make the skin resistant
to chemicals
7-Some proteins are supportive
e.g. Collagen; the most abundant protein in animals.
8-Hemoglobin is a protein carries O2 in blood.
9-Actin and myosin are contractile proteins found in
muscle cells and responsible for muscular contraction.
10-Amino acids (AA) are converted to other nitrogenous
substances of great physiological importance (e.g.
creatine, histamine, heme, purines and pyrimidines).
17. Biological Functions of Protein
1. Catalytic function:
Nearly all chemical reactions in biological systems are
catalyzed by specific enzymes.
2. Transport and storage:
For example;
Hemoglobin transports oxygen in blood.
Myoglobin carries and stores oxygen in muscle.
Albumin transports free fatty acids in blood.
Transferrin transports iron in blood.
3. Coordinated motion:
Actin and myosin are contractile proteins in muscle.
18. Biological Functions of Protein (cont.)
4. Structural and mechanical support:
- Collagen (a fibrous protein in skin and bone).
5. Defense function:
- Clotting factors (prevent loss of blood).
- Immuno-globulins (protect against infection).
6. Generation and transmission of nerve impulses:
Receptor proteins (neuro-transmitters, e.g. acetyl choline), are
responsible for transmitting nerve impulses.
7. Control of growth and differentiation:
The activities of different cells are coordinated by hormones.
Many hormones are polypeptides and proteins, such as insulin
and thyroid-stimulating hormone.
20. Functions of Food Proteins
-Amino acids, peptides and proteins are important constituents of
food.
-They supply the required building blocks for protein biosynthesis.
-They contribute to the flavor of food and are precursors for aroma
compounds.
-They contribute, with other food compounds such as
carbohydrates, to colors formed during thermal or enzymatic
reactions in production, processing and storage of food.
-Proteins contribute to food physical properties through their
ability to build or stabilize gels, foams, emulsions and fibrillar
structures.
-The nutritional energy value of proteins (17 kJ/g or 4 kcal/g) is as
high as that of carbohydrates.
21. Sources of Food Proteins
-The most important sources of protein are grain, oilseeds and
legumes, followed by meat and milk.
-In addition to plants and animals, protein producers include algae
(Chlorella, Spirulina spp.), yeasts and bacteria (single-cell proteins
[SCP]).
-Bacteria of the species Pseudomonas in aqueous methanol
produce about 0.3 ton of protein per ton of alcohol.
-Some products rich in protein also result from other processes, e.
g., in oil and starch production.
-Protein concentrates and protein isolates serve to enhance the
nutritional value and to enhance of the physical properties of
foods. They are added to traditional foods, such as meat and cereal
products, but they are also used in the production of novel food
items such as meat and milk substitutes.
22. Sources of Food Proteins (cont.)
Raw materials in which protein enrichment takes place include:
•Legumes such as soybeans,
•Wheat, which provide gluten as a by-product of starch production,
•Potatoes; after starch production, protein isolated by thermal coagulation,
•Eggs, which are processed into different products (e.g., whole egg, egg white
and egg yolk products),
•Milk, which supplies casein and whey protein,
•Fish, which supplies protein concentrates after fat extraction,
•Blood from slaughter animals, which is processed into blood meal, blood
plasma concentrate and globin isolate,
•Green plants grown for animal fodder, such as alfalfa, which are processed into
leaf protein concentrates through the thermal coagulation of proteins.
25. Amino Acids (AA)
-There are about 200 amino acids found in nature.
-There are about 20 amino acids in a protein hydrolysate.
-With a few exceptions, their general in the simplest
case, R=H (aminoacetic acid or glycine).
-In other amino acids, R is an aliphatic, aromatic or
heterocyclic residue and may incorporate other
functional groups.
26. -α-Amino acids are the building units of proteins.
-Each α-amino acid consists of
-an amino group (-NH2),
-a carboxylic acid group (-COOH),
- a hydrogen atom (-H) and
-a side chain group (-R),
all connected to a carbon atom called α- carbon atom.
The α-carbon is the first carbon next to the –COOH
group.
-The side chain group (R) is specific and unique for each
amino acid.
-The R may be a hydrogen, a straight or branched-chain
aliphatic group, an aromatic ring or a heterocyclic ring.
30. Basic amino acid structure
-α-Carbon is chiral (Asymmetric
carbon) in all amino acids
except for glycine.
-At pH 7 amino acids have both
+ve and -ve charges so called
dipolar ion or zwitterions.
-Amino acids have a tetrahedral
structure (3D shape).
32. -Natural amino acids are in
the L-configuration
-L and D forms are called
Optical isomers
(Stereoisomers = Enantiomers)
-Biological system in all
organisms synthesize and use
only L-amino-acids
33.
34. There are
20 amino acids
that make up
the proteins, each with
different side chain.
35. Side chains
vary in
Size, Shape, Charge,
Hydrogen-bonding capacity,
and
Chemical reactivity.
36. Classification of Amino Acids
• Side chain (R group) classification.
• Biological classification.
• Metabolic classification.
37. 1-Side Chain (R group) Classification
CHEMICAL CLASSIFICATION
-The amino acids are classified according to the
chemical structure of the side chain (R) into:
1. Aliphatic
2. Hydroxy
3. Sulfur containing
4. Aromatic
5. Acidic
6. Basic
7. Imino acids
39. Non Polar (hydrophobic) Amino Acids
• Side chains of non polar (hydrophobic) amino acids can not
participate in hydrogen or ionic bonds, but they form
hydrophobic interactions.
• In aqueous environment, non polar amino acids tend to be
present in the interior of proteins.
• Non polar (hydrophobic) amino acids include:
-Amino acids with aliphatic R group (glycine, alanine).
-Amino acids with aliphatic branched R group (valine, leucine
and isoleucine).
-Amino acids with aromatic R group (phenylalanine,
tryptophan).
-Amino acids with sulfur containing R group (methionine).
-Imino acid (proline).
40. Amino acids with non polar side chains
(Aliphatic)
Glycine Alanine
(Gly - G) (Ala – A)
41. Amino acids with non polar side chains
(branched chains, aliphatic)
Valine
(Val – V)
Leucine Isoleucine
(Leu – L) (Ile – I)
42. Amino acids with non polar side chains
(Aromatic)
Phenylalanine Tryptophan
(Phe – F) (Trp – W)
43. Amino acids with non polar side chains
(imino)
Proline
(Pro – P)
44. Amino acids with non polar side chains
(sulfur containing)
Methionine
(Met – M)
45. Polar (hydrophilic) Amino Acids
• Side chains of polar (hydrophilic) amino acids can participate in
hydrogen or ionic bonds.
• Therefore, in aqueous environment polar amino acids tend to be
present on the surface of proteins.
• Polar (hydrophilic) amino acids are classified into:
1. Polar charged amino acids:
• Acidic amino acids (aspartic & glutamic acids) and
• Basic amino acids (arginine, lysine, histidine)
2. Polar uncharged amino acids:
• Amino acids with OH group (serine, threonine, tyrosine)
• Amino acids with SH group (cysteine)
• Amino acids with amide group (glutamine, asparagine)
46. Amino acids with polar charged side chains
(acidic group)
Aspartic acid Glutamic acid
(Asp – D) (Glu – E)
49. Amino acids with polar uncharged side chains
(with SH group)
Cysteine
(Cys – C)
50. Amino acids with polar uncharged side chains
(with amide group)
Asparagine Glutamine
(Asn – N) (Gln – Q)
51. 2-Biological (Nutritional) classification
On nutritional basis AA are classified into essential or non-
essential AA.
1- Non essential amino acids:
Amino acids that could be synthesized in the body, so they are
not needed in the diet. They are 10 AA.
2- Essential amino acids:
Amino acids that could not be synthesized in the body, so they
have to be taken in the diet, and their deficiency results in
diseases.
• The essential amino acids are not more important to our body
than the non-essential amino acids.
• Both (all 20 AA) are equally needed and equally essential for the
normal growth and good health.
53. 3-Metabolic classification
(According to their metabolic fate in the body )
Glucogenic amino acids:
Amino acids that can give glucose.
Ketogenic amino acids:
Amino acids that can give ketone bodies.
Glucogenic/Ketogenic (mixed) amino acids:
Amino acids that can give both ketone bodies
and glucose.