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What are Proteins?Amino AcidsAmino Acids
Essential amino acidsComplimentary proteinsSpecific chemical properties (charge, hydrophic, hydrophilic)
Amino acid chemistries give proteins their primary, secondary, tertiary structure
Structure function relationshipsBiological roles of proteins
Organization of Information- From Genetics to Protein
1. Proteins are made of amino acids.2. The amino acids are chemically different and can occur in any order. (ate, eat, tea)3. The amino acids chemically interact with each other to give the protein its shape and function.
Essential Amino acids• There are eight amino acids
that cannot be produced by the human body
• Histidine, Isoleucine, Leucine, Lysine, Phenyl-alanine, lysine, methionine, threonine, Valine
• Complete proteins contain all the essential amino acids
• Incomplete proteins lack one or more
• Complimentary proteins make up for each other’s deficiency
• Beans lack methionine, Corn lacks lysine
• Other complimentary proteins: • Soybean & sesame, Rice and
black-eyed peas
• There are eight amino acids that cannot be produced by the human body.
• Histidine, Isoleucine, Leucine, Lysine, Phenyl-alanine, lysine, methionine, threonine, Valine
• Complete proteins contain all the essential amino acids.
• Incomplete proteins lack one or more
• Complimentary proteins make up for each other’s deficiency.
• Beans lack methionine. Corn lacks lysine.
• Other complimentary proteins: Soybean & sesame, Rice and black-eyed peas
Conventional Wisdom,The “Central Dogma of Biology”
DNA makes RNA makes (only one) Protein.
Corollary: Only DNA can transmit information.(Proteins store that information.)
Puisner discovers prions!
Human TSEs include Creuzfeldt-Jacob disease (CJD), Familial fatal insomnia (FFI), Kuru, and Gerstmann-Straussler-Scheinker disease (GSS).Animal TSEs (aka “Mad Cow”)
Biological Functions of Proteins• Catalysis - enzymes• Movement –actin, myosin,
trypomysin• Antigens• Antibodies• Toxins• Structure –collagen,• Keratin• Transfer – Iron, O2
Actin and Myosin The muscles in your body are made of the proteins actin and myosin.
The use a combination of Ca2+ and ATP to contract and release.
The muscles in a body will under go rigor mortis once there is no energy going through them. (Tenderization)
Functions of Proteins in Foods
• Precipitation – loss of solubility (milk, casein, para-kapppa casein – denaturation)
• Flocculation –aggregation without denaturation, clarification
• Coagulation – internal self association
• Gelatinization- ordered self association
Functions of Proteins in Foods
• Emulisfication
• Dough formation
• Color and flavor formation
• Water binding, foaming, viscosity
Proteins and Nutrition 4 Cal/gramProtein Quality = Protein Efficiency Ratio
Food P.E.R
Eggs 3.5
Milk 2.7
Beef 2.6
TVP 1.7
Peanut Butter 1.5
White Bread 0.8
Corn Chips 0.5
P.E.R = weight gain in rat per gram of protein
Meat: 10-20 pounds feed 1 pound beef
Poultry: 1.5 pound feed 1 pound poultry
Meat has 15-20% protein, 5-40% fat, rest water
Meat: 10-20 pounds feed 1 pound beef
Poultry: 1.5 pound feed 1 pound poultry
Meat has 15-20% protein, 5-40% fat, remainder is water
Protein Requirements
Person Requirement
Adult male 56g
Adult female 46g
Lactating female
70g
Average American
90gAthletes need more. 4:1 carb:protein
EnzymesMake reactions go fasterHave no side productsAre highly specificNatural – no one has ever chemically
synthesized an enzymeWork at relatively low temperatures“Gentle”
Enzymes in FoodsEnzyme Action “Naturally” In food processing
Amylase glucoamylase
Breaks down starch to glucose
Saliva, barley malt, “softening”
Makes fermentable sugars for bakers and brewers, Aids moisture retention, Clarification of liquids
Invertase Breaks down sucrose to glucose and fructose
Yeast Chocolate covered cherries
Pectinase Breaks down pectin to glucoromic acid
Fruit softening Clarification, improved pressing yields, separation of mandarin orange segments
Glucose Isomerase
Turns glucose in fructose
Microbial High-fructose corn syrup
Proteases Breaks up proteins into amino acids
“proteolytic spoilage” of meat and fish
Meat tenderization, chill-proofing of beer,Production of protein hydrolysates, texture, dough rheology
papin Pineapple
Enzymatic Reactions in FoodsLipases break down triglycerides to mono and diglyceridesPolyphenol oxidase causes the natural browning of foods