1. Proteins

2. Made of amino acids Amino acids are the building blocks of protein- they are organic acids Contain nitrogen – sets them apart from lipids and carbohydrates (prefix amine means contains nitrogen). Each amino acid has side chains that gives it its identity

3. The 20 Amino Acids What do they have in common? All contain Nitrogen All have a carboxyl group

4. Essential / Non-Essential EssentialNonessential HistidineAlanine IsoleucineArginine LeucineAspartic acid LysineCysteine MethionineGlutamic acid PhenylalanineGlutamine ThreonineGlycine TryptophanProline ValineSerine Tyrosine Asparagine Non-Essential – amino acids produced by the body. Essential – amino acids the body does not produce. Must obtain through diet.

5. The 20 amino acids are like letters and form different sequences The number of protein combinations is greater than the number of English words (more than 100,000 unique proteins) A single human cell may contain 10,000 different proteins

6. Protein Shape Proteins are extremely large molecules with complex shapes Shape determines function Artist renderings of 6 different protein molecules. Each contains thousands of amino acids.

7. Protein Uses Creating DNA Catalyzing reactions in cells Transporting other molecules Structurally supporting cell walls Immune responses (many proteins fight disease) Red blood cells (hemoglobin) Involved in some way in virtually every cellular process

8. Dehydration Synthesis Removal of water creates a C-N peptide bond. All amino acids are connected via peptide bonds.

9. Denaturation Proteins do not dissolve in water The change in a proteins shape brought on by  Heat  acids or bases  alcohol They unfold. Necessary to break down into individual amino acids.

10. Sources of Protein Complete Proteins (all 20 amino acids)  All meats and animal products- eggs, cheese  Fish  Legumes - alfalfa, clover, peas, beans, lentils, mesquite, carob, soybeans (tofu and soy products), peanuts, tamarind  Buckwheat  Quinoa Incomplete proteins  Nuts  Some grains / rice

11. Fish vs. Land Animals Protein structure in fish has less connective tissue and liquefies easily. More tender and cooks quickly Flakes when cooked

12. Digestion Denatured by acid Starts in mouth Continues in stomach by acids Worked on in intestines until broken into single amino acids where they are then absorbed Circulated through blood

13. Some more easily digested than others Animal proteins  complete proteins  easy to digest and absorb - 90% Legumes  Also complete but harder to digest - 80% Grains/ plants  Incomplete  Vary in ability to digest - 60-90%

14. Each protein is designated for a special purpose in a particular tissue of a specific kind of animal or plant Protein breaks down  to amino acids and rearranges them into specific human body proteins.

15. Role of proteins 1. Support new tissue growth 2. Hemoglobin – red blood cells 3. Fluid and electrolyte balance – cell transfer

16. 4. Provide energy, when carbs and fat in short supply 5. Hormones to regulate body functions 6. Immune system – large proteins act as antibodies to protect against disease

17. Protein Deficiency 33,000 children die a day Marasmus- calorie deficiency disease Kwashiorkor- protein deficiency disease

18. Kwashiorkor

19. Marasmus