FS 410 proteins

Functions of proteins

Nutritional, Structural, Contractile, Storage,

Protection, Enzymes, Transport

limiting amino acid
an essential AA whose concentration in a protein is below the levels of a reference point
Biological value
proportion of absorbed protein that is retained in the body for maintenance/growth
proportion of food protein that is absorbed
Net protein utilization

proportion of protein intake that is retained

(BV x D = NPU)

protein efficiency ratio
gain in body weight divided by weight of protein consumed
chemical score
limiting AA divided by content in egg protein times 100
When reference daily intake (RDI) is used instead of daily reference value (DRV)
with pregnant women, children, etc
Factors that influence digestibility of proteins
protein conformation, antinutritional factors, binding of proteins with other components, processing
Proteins are polymers of what?
amino acids
imino acid
molecule that contains C double bond to NH and COOH
essential amino acids
those that can’t be synthesized by the body (essential that they are consumed)

Amino acids are not aliphatic

(T or F)

False, they are aliphatic
Does solubility increase or decrease as side chain decreases?

All proteins contain some aromatic AA


(T or F)

Basic amino acids

carry a net positive charge at neutral pH


lysine, arginine, histidine

Aliphatic amino acids

glycine, alanine, valine, leucine, isoleucine, proline


get more hydrophobic as you go along

Aromatic Amino acids
phenylalanine, tyrosine, tryptophan
Acidic Amino acids

Carry a net negative charge at neutral pH


Aspartic Acid, Glutamic Acid

Amide amino acids
asparagine, glutamine
Hydroxy amino acids
Serine, and threonine
Sulfur amino acids
Cysteine, methionine
Positive ?G means…
Hydrophobic interactions are (Exothermic or Endothermic)



at higher temps the bond is stronger

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