FDSC 200 Lecture Notes - Lecture 8: Meringue, Phenylalanine, Lipoprotein

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

Chapter 11: proteins are complex molecules that make up 50% of the dry weight of living cells. The primary sources of dietary protein are eggs, dairy products, meat, poultry, fish, nuts, seeds, and legumes: the structure of protein: largely composed of c,h, o. Also contain n and s. some contain fe, cu, p or zn. Amino acids: a side chain of c and h, a carboxyl group (-cooh), and an amine group (- There are 20 amino acids identified in the human body. When 2 aa combine, a h2o is released, and a peptide bond is formed. A polypeptide is a chain of multiple aa bound together. The shortest protein is a chain of 20 aa. Dispensable aa do not need to be provided by diet. 9 indispensable aa (leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and histidine). The status may change when disease or other conditions happens, aa become conditionally indispensable aa.