Proteins
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Proteins are large molecules composed of chains of amino acids. There are 20 types of amino acids that combine to form proteins. Proteins have four levels of structure: primary, secondary, tertiary, and quaternary. They perform many critical functions in the body according to their shape, which can be altered through denaturing.
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Protein - The source of life
Proteins are composed of amino acids and are essential components of living cells. They serve many important functions in the body including building muscles, transporting nutrients, and regulating processes. There are different types of proteins classified by their structure and source. Amino acids are the building blocks of proteins and come from both animal and plant sources. Getting the proper amount and balance of proteins is important for health, but excess consumption has risks like obesity, heart disease, and kidney problems.
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17.18. Tables for the examples of different polymer and its specific application.
19. Application of the polymer in to the various drug delivery system in which extended, pulsatiles, controlled release drug delivery systems.
20.21 Other application of polymers in different formulation such as nanocrystals, gels, micro- spheres and also useful for the cancer study or complexation study.
22. List of references.
Protein drug delivery and gene drug delivery
This presentation includes both protien and gene drug delivery. i think it will b helpful for both pg and ug students.
Proteins (2)
Proteins are macromolecules made of amino acid polymers known as polypeptide chains. The sequence of amino acids in a protein is determined by the gene coding for that protein. Proteins perform essential functions in living cells such as catalyzing biochemical reactions as enzymes, regulating processes as hormones, transporting molecules, providing structure, and more. After synthesis, proteins are often modified with additional functional groups which can confer new abilities like recognizing other molecules or integrating into membranes.
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Proteins.ppt
Proteins are large molecules composed of chains of amino acids that are involved in most bodily functions. They are made through linking amino acids together via peptide bonds. There are 20 standard amino acids that can be essential, nonessential, or conditionally essential depending on an individual's ability to synthesize them. Proteins take on complex three-dimensional structures determined by the sequence of amino acids that allow them to carry out specific roles in the body, and these structures can be altered through denaturing.
Proteins.ppt
Proteins are large molecules composed of chains of amino acids that are involved in most bodily functions. They are made through linking amino acids together via peptide bonds. There are 20 standard amino acids that can be essential, nonessential, or conditionally essential depending on an individual's ability to synthesize them. Proteins take on complex three-dimensional structures determined by the sequence of amino acids that allow them to carry out specific roles in the body, and these structures can be altered through denaturing.
Proteins.ppt
Proteins are large molecules composed of chains of amino acids that are involved in most bodily functions. They are made through linking amino acids together via peptide bonds. There are 20 standard amino acids that can be essential, nonessential, or conditionally essential depending on an individual's ability to synthesize them. Proteins take on complex three-dimensional structures determined by the sequence of amino acids that allow them to carry out specific roles in the body, and these structures can be altered through denaturing.
Proteins.ppt
Proteins are large molecules composed of chains of amino acids that are involved in most bodily functions. They are made through linking amino acids together via peptide bonds. There are 20 standard amino acids that can be essential, nonessential, or conditionally essential depending on an individual's ability to synthesize them. Proteins take on complex three-dimensional structures determined by the sequence of amino acids that allow them to carry out specific roles in the body, and these structures can be altered through denaturing.
2056 Learning OutcomesAfter reading this chapter,.docx
205
6
Learning Outcomes
After reading this chapter, you will be able to:
6.1 Describe protein, its basic structure and
shape, and the classification of amino acids.
6.2 Identify the key steps in digesting proteins and
absorbing amino acids.
6.3 Explain the metabolism of amino acids and the
role of the amino acid pool.
6.4 Describe the functions of protein in the body.
6.5 Calculate the daily amount of protein
recommended based on the Dietary Reference
Intakes.
6.6 Describe the best food sources of protein and
the methods available to determine protein
quality.
6.7 Explain the health consequences of
consuming too much or too little protein.
6.8 Describe the benefits and risks of a vegetarian
diet.
True or False?
1. Proteins are chemically different from
carbohydrates or lipids because they
contain nitrogen. T/F
2. Proteins are made up of 20 essential
amino acids. T/F
3. The first step in the chemical digestion
of protein occurs in the mouth with the
enzyme pepsin. T/F
4. Hydrochloric acid denatures protein in
the stomach. T/F
5. The body can use protein as a source of
glucose. T/F
6. The primary function of protein is to
provide energy to the cells. T/F
7. Growing children are in a state of
negative nitrogen balance. T/F
8. Animal products are a good source of
incomplete protein. T/F
9. Eating too much protein is associated
with high blood cholesterol levels. T/F
10. Consuming a diet inadequate in
protein may lead to a disease called
kwashiorkor. T/F
See page 244 for the answers.
Proteins
206 Chapter 6 | Proteins
What Are Proteins?
LO 6.1 Describe protein, its basic structure and shape, and the classification
of amino acids.
Chemically, the structure of proteins is similar to that of carbohydrates and lipids in that
all three nutrients contain atoms of carbon (C), hydrogen (H), and oxygen (O). Protein
is unique, however, because 16 percent of each protein molecule is nitrogen (N). In fact,
protein is the only food component that provides the nitrogen the body needs for impor-
tant processes, such as the synthesis of neurotransmitters. Some proteins also contain the
mineral sulfur (S), which is not found in either carbohydrates or lipids.
The Building Blocks of Proteins Are Amino Acids
In Chapters 4 and 5, you learned that dietary carbohydrates are chains of glucose units and
that most dietary lipids contain fatty acid chains (Figure 6.1). Proteins are also made up of
chains, but the units (or building blocks) of these chains are amino acids.
proteins Large molecules, made up of chains
of amino acids, found in all living cells.
amino acids Fundamental units of proteins;
composed of carbon, hydrogen, oxygen, and
nitrogen.
P
roteins are the predominant structural and functional materials in every cell of the body. In fact,
protein alone makes up 50 percent of your body’s dry weight. Proteins carry out most of the work
of body cells. Your protein-rich musc.
Proteins and amino acids chains of amino acids; classified by number of amino...
Made up of chains of amino acids; classified by number of amino acids in a chain
Peptides: fewer than 50 amino acids
Dipeptides: 2 amino acids
Tripeptides: 3 amino acids
Polypeptides: more than 10 amino acids
Proteins: more than 50 amino acids
Typically 100 to 10,000 amino acids linked together
Chains are synthesizes based on specific bodily DNA
Amino acids are composed of carbon, hydrogen, oxygen, and nitrogen
Amino_Acids_and_Proteins.ppt
Amino acids are organic compounds that contain an amino group and a carboxyl group. There are 20 different amino acids that serve as the building blocks of proteins. Amino acids link together through peptide bonds to form polypeptide chains that fold into complex three-dimensional protein structures. Proteins serve essential functions and 10 of the 20 amino acids must be obtained through diet as humans cannot synthesize them. Common protein tests identify the presence of proteins using reactions that detect peptide bonds, amino acid side chains, or disulfide bridges.
PROTEINS
Proteins have a variety of important functions in living organisms. They are made up of chains of amino acids that join together to form complex structures ranging from simple primary to advanced quaternary structures which determine their specific roles. Globular proteins have spherical shapes defined by their amino acid sequences which allow metabolic functions like enzymatic reactions, while changes in structure through denaturation disrupt protein functioning.
Biochemistry (amino acids and proteins-1) (8).pptx
This document describes amino acids and proteins. It begins by stating that amino acids are the building blocks of proteins and that 300 amino acids occur naturally, with 20 occurring in proteins. It then describes the structures of amino acids and their biological importance. Some key points include that amino acids polymerize to form proteins, classify amino acids based on properties like charge, and discuss heme proteins like hemoglobin and myoglobin which transport oxygen in the body. Hemoglobin transports oxygen as a tetramer with cooperative binding that allows for efficient oxygen delivery to tissues.
Aminoacids and proteins
1) Amino acids are organic compounds that contain both amino and carboxyl groups. They can be classified as neutral, acidic, or basic depending on their side chains. Proteins are polymers of amino acids joined by peptide bonds.
2) Proteins have primary, secondary, tertiary, and sometimes quaternary structures that determine their shape and function. They can be simple proteins composed only of amino acids or conjugated proteins bound to non-protein groups.
3) Common protein tests include the Biuret test which detects peptide bonds and the Ninhydrin test which detects amino acids.
Proteins and Amino acids.pptx
Proteins are large molecules composed of chains of amino acids. They are involved in most bodily functions and processes. The sequence of amino acids in a protein is determined by DNA. Proteins have four levels of structure - primary, secondary, tertiary, and quaternary - and any changes to their structure can alter their shape and function. Amino acids link together through peptide bonds to form the primary structure of proteins.
Protein structure and shape, Denaturation and Enzymes
This document discusses protein structure and enzymes. It explains that proteins are composed of polymers of amino acids linked by peptide bonds. The specific sequence and interactions between amino acid side chains cause proteins to fold into precise three-dimensional shapes that determine their functions. Enzymes are proteins that act as catalysts to speed up biochemical reactions, binding specifically to substrate molecules in a "lock and key" fashion. Proteins can be denatured by factors like heat, acids, bases, salts, or agitation, disrupting their normal shape and impairing their functions.
Structures of Amino Acids.pdf
The document discusses the structure and classification of amino acids. It covers the general structure of amino acids including their carboxyl and amino groups. Amino acids are classified based on whether they are standard or non-standard, essential or non-essential, ketogenic or glucogenic, and their side chain groups. Essential amino acids play important roles in processes like neurotransmitter synthesis, hormone production, and serving as precursors for other amino acids.
Chemistry of Protein.pdf
There are four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. Secondary structure involves hydrogen bonding between amino acids to form common structures like alpha helices and beta sheets. Tertiary structure describes the three-dimensional folding of the protein chain stabilized by interactions between R groups. Quaternary structure refers to complexes of multiple polypeptide subunits. Proteins are classified based on their structure, composition, and function. Fibrous, globular, and intermediate proteins are distinguished by their structure, while simple and conjugated proteins differ in whether they contain additional non-protein groups.
Chapter 3
This document discusses macromolecules and their structure and function. It focuses on proteins, carbohydrates, and lipids. Proteins are polymers of amino acids and their structure ranges from primary to quaternary levels. Carbohydrates include monosaccharides, disaccharides, and polysaccharides like starch and cellulose. Lipids are nonpolar and include triglycerides, fatty acids, and phospholipids that form cell membranes. The document explains the structure and properties of these macromolecules.
Proteins and its types
This document discusses proteins and amino acids. It begins by introducing proteins, their composition of amino acids, and their various functions in the body. It then describes the 20 standard amino acids that make up proteins, including their structures and classifications. The document discusses how amino acids join together through peptide bonds to form polypeptides and proteins. It also covers the levels of protein structure: primary, secondary, tertiary, and quaternary. In addition, it categorizes amino acids as essential or non-essential based on whether the human body can synthesize them.
Protein structure and function
proteins their structure ,types of structures ,there roles in our life there major function at minor and major level .there building blocks .
Proteins
Proteins have a defined primary, secondary, tertiary, and quaternary structure that determines their function. The primary structure is the linear sequence of amino acids in a polypeptide chain. Secondary structures form due to hydrogen bonding and include alpha helices and beta pleated sheets. Tertiary structure is influenced by interactions between amino acid side chains that cause the polypeptide to fold into a compact 3D shape. Quaternary structure occurs when multiple polypeptide chains assemble together, as seen in hemoglobin which has four polypeptide subunits. Protein structure can be disrupted by denaturation through heat, acids, bases, salts, or solvents breaking bonds like hydrogen and ionic bonds.
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Proteins
- 1. PROTEINS
- 2. Proteins and Amino Acids Amino Acids: Protein Monomers There are 20 amino acids Amino Acids structure: Amino group (NH2) Acid group (COOH) Side chain
- 3. What Are Proteins? Large molecules Made up of chains of amino acids Are found in every cell in the body Are involved in most of the body’s functions and life processes The sequence of amino acids is determined by DNA
- 4. Structure of Proteins Made up of chains of amino acids; classified by number of amino acids in a chain Peptides: fewer than 50 amino acids Dipeptides: 2 amino acids Tripeptides: 3 amino acids Polypeptides: more than 10 amino acids Proteins: more than 50 amino acids Typically 100 to 10,000 amino acids linked together Chains are synthesizes based on specific DNA instructions Amino acids are composed of carbon, hydrogen, oxygen, and nitrogen
- 5. Structural Differences Between Carbohydrates, Lipids, and Proteins Figure 6.1
- 6. Peptide Bonds Link Amino Acids Form when the acid group (COOH) of one amino acid joins with the amine group (NH2) of a second amino acid Formed through condensation Broken through hydrolysis
- 7. Condensation and Hydrolytic Reactions Figure 6.3
- 8. Essential, Nonessential, and Conditional Essential – must be consumed in the diet Nonessential – can be synthesized in the body Conditionally essential – cannot be synthesized due to illness or lack of necessary precursors Premature infants lack sufficient enzymes needed to create arginine
- 10. Structure of the Protein Four levels of structure Primary structure Secondary structure Tertiary structure Quaternary structure Any alteration in the structure or sequencing changes the shape and function of the protein
- 11. Denaturing Alteration of the protein’s shape and thus functions through the use of Heat Acids Bases Salts Mechanical agitation Primary structure is unchanged by denaturing
- 12. Denaturing a Protein Figure 6.5
- 13. Quick Review Proteins are chains of combination of amino acids Amino acids contain carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur Unique amino acids consist of a central carbon with a carboxyl group, a hydrogen, a nitrogen-containing amine group, and a unique side chain There are 20 side chains and 20 unique amino acids 9 essential amino acids 11 nonessential amino acids At time these become conditionally essential Amino acids link together with peptide bonds by condensation and break apart by hydrolysis
- 14. Quick Review Attractions and interactions between the side chains cause the proteins to fold into precise three- dimensional shapes Protein shape determines its function Proteins are denatured and their shapes changed by Heat Acids Bases Salts Mechanical agitation