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FNN 200 (10)
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Lecture

FNN Module 5-Edited.pdf

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Department
Nutrition and Food
Course
FNN 200
Professor
heather
Semester
Fall

Description
What is protein? Module 5 Food sources Amino acids Structure Functions 1 What is protein? Long chains of amino acid molecules in different sequences sometimes S, with various side chains attached N enters food chain through N- fixing bacteria in ____________ _______________ (alfalfa, peas, beans) 2 Food sources??? 3 1 Amino acids (AAs) _______ AAs of significance to humans. Types: indispensable (Essential AA), dispensable, conditionally indispensable EAAs used to make dispensable AAs & other N compounds Contain: amino group (N2 ), a carboxyl group (COOH), an H atom attached to a central C & a side chain Side chain often noted as R1 R 8 types of AA, based on ____________________ composition 4 R 5 6 2 Classifying amino acids 1.Isoleucine, 2.Leucine Indispensable (essential) AAs: 3.Lysine cannot be synthesized 4.Methionine in the body - must be supplied by the diet 5.Phenylalanine 6.Threonine 7.Tryptophan 8.Valine 9.Histidine 7 Classifying amino acids Dispensable (non- essential) AAs: can be synthesized in the body through ___________________ Alanine, Aspartic acid Asparagine Glutamic acid Serine 8 Classifying amino acids Conditionally indispensable AAs not synthesized at a rate to meet bodys needs Arginine Glutamine Glycine Proline Tyrosine Cyst(e)ine 9 3 Protein synthesis overview To be learned later (biochemistry) 10 Protein structure Structure determines ______________ Peptide bonds >> amino group of one AA >> carboxyl group of adjacent AA Dipeptide: 2 AA residues Tripeptide: 3 AA residues Polypeptides: many AAs> many peptide bonds (Insulin 51 AA residues) 11 Protein structure Primary (1): Linear sequence of AA residues Secondary (2): 3D elements - alpha & beta helices, sheets Tertiary (3): Orientation of 2 structure - ____________________________ Quaternary (4): Bonds between subunits (_______________) that comprise a functional protein 12 4
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