NUTR 2150 Lecture Notes - Lecture 14: Dipeptide, Essential Amino Acid, Digestion

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Proteins in nutrition - lecture: proteins contain nitrogen and are made up of long chains of amino acids. When calculating protein content, specific amino acid composition must be considered. There are 21 amino acids, each has an amino group (nh2), carboxylic acid group (cooh) and carbon with reactive group (r: 4 types: casein, albumen, fibrin, gelatin. Primary structure: amino acids bonded through peptide bonds into chain to form dipeptide, tripeptides, polypeptides etc, this sequence determines all other levels of structure and functionality. Secondary structure: straight amino acid chains coil onto itself into a a-helix (stretched spring) or fold onto itself into b-sheet, held together by h-bonds. Easily disrupted by food chemicals (salts/acid) and start denaturing. Tertiary structure: helix/sheet folds unto itself, happens when r-groups react with their environment (ph, ionic strength, oxidation-reduction state etc. , becomes 3d globular shape. Quaternary structure: globular monomers stick together to form a big molecule called multimers (dimers, trimers etc. )

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