NTDT200 Lecture 8: Chapter 6
8 Mar 2017
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Sucrose + 6-8 fatty acids (instead of glycerol + 3 fatty acids in tg) Enzymes unable to break bonds -> not digested or absorbed. ~20 different amino acids make up protein. Differences in side groups affect size, shape, aelectrical charge and characteristics. 9 amino acids essential to humans through foods: histidine, isoleucine, lysine, methanine, phenylalanine, threonine, tryptophan, valine, *****memorize. Conditionally essential amino acid: you need a precursor to make the end product, ex: normally phe -> tyr. If insufficient phe in diet, tyr becomes conditionally essential. The 20 aa can be linked together in a huge variety of sequences. Changes in the sequence can drastically alter structure and function of protein: ex: single amino acid substitution in hemoglobin molecule cause sickle cell anemia. Weak electrical charges on amino acids determine how proteins twist or fold. How long chains gold and twist into complex, tangled shapes. Causes by exposure to heat, acid or other conditions that disturb stability.
