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UNCG - NTR 213 - Class Notes - Week 7

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UNCG - NTR 213 - Class Notes - Week 7

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School: University of North Carolina - Greensboro
Department: Nutrition and Food Sciences
Course: Introductory Nutrition
Professor: Jared McGuirt
Term: Spring 2019
Tags: #nutrition, #uncg, #notes, #science, and #proteins
Name: Week 7 Notes
Description: chapter 6: proteins
Uploaded: 03/31/2019
4 Pages 30 Views 24 Unlocks
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Unformatted text preview: Protein's Hargede for at living things ine. Chapter le Notes 4 a class of nutrients that include molecules made up of one or more intertwining chains of amnio acids ocontain carbo and nitrogen. play crucial roles in all biological processes large, complex molecules foundin help facilitate many of the. body's functions Proteins in Our Food sources of Protein Animal products : meats (beef, poultry pork & fub) secas dairy Properties. high in B vitaming iron, zinch and calciom , Plant products.oqrains nuto Calmonds, walnuts, pecans, cashews, pistachios etc.) legumes (starchy seed of a planti peas, peanuts, beans, soybeans and lentils) Properties : low amounts of iron, zinc, calcium, and B vitamins. high n fiber, phytochemicals and unsaturated fats. Structure of Amind Acids & Proteins Amino acids are the building blocks 4 contain carbon, hydyogen, acid group, amino group (nitrogen containing) and a side chain amin of proteins hundreds 01 known Droteins ut acids Conmonly Occur naturallyNine are essential ce Docly cannot make t must come from the diet: Eleven are nonessential the body can make them by using nitrogen from essential AA and pieces of CHO and fats Essential Manessential munistidine alanine y misoleucine arginine oleucine asparagine olysine oaspartic acid omethionine, Rhenylalanine oglutamic acid othreonine oqlutamine * cysteine * otryptoph soglycinet oproline * avaline legerine tyrosine * *considered conditionally essential 4 when a nonessential lamino acid becomes essential uncler certain. circumstances, it is known as conditionally essential For example the body uses Phenylalanine , (sentials to make tyrosine (noncssential) If diet fails to provide phenylalanine, or the person has phenylketonuria. (PKU) - a genetic disease) then tyrosine becomes ondrionally essential. - People who rely on protein ( amino acids supplements instead of whole proteins from food can experience deficiencies ICMA amino ac .3 anino aci The Rolypeptide Chapter 6 (continued) Structure of Proteins sa peptide bond is a chemical bond formed when the amino group of one, amino acid binds. with the acid group of another to create a peptide dipeptide = '2' amino acids atripeptide - 3 amino acids polypeptide chains - many amino The nape Mads joined together Protein The Shape of a protein is essential to its fonction - the elongated Shape of the protein collagen gives strength to tendons & ligaments - the spherical shape of the protein hemoglobin contobutes to the proper functioning of red blood cells - the linear shape of the protein in moscles allows the muscles to change shape during contraction Protein Denaturation denaturation: alteration of a proteins 3D Structure due to Agitation : the stiffening of egg whites when they are whipped Heat: -processing, cooking Chardening of an egg when it is cooked). Acidid and basic conditions -stomach, the Cordling of milk when acid is added acidosis and alkalosis (low high blood

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