Protein structure
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Protein Structure. Over 50% of the body’s dry mass is protein; proteins are the most important organic molecule in the body. The building blocks of proteins are amino acids. 26 amino acids exist in nature; humans require 20 to make the proteins we need.

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Protein structure
Protein Structure

  • Over 50% of the body’s dry mass is protein; proteins are the most important organic molecule in the body.

  • The building blocks of proteins are amino acids.

  • 26 amino acids exist in nature; humans require 20 to make the proteins we need.

  • Amino acids are manufactured by plants and some bacteria; animals cannot make amino acids unless they eat plants or eat animals that eat plants.


Function of proteins
Function of Proteins

  • Proteins function as:

    • Regulatory:Enzymes and hormones are proteins..(control the rate of all metabolic reactions; either anabolic or catabolic).

    • Structural protein; muscle fibers, connective tissue, hair and tendons are all composed of protein.


Basic structure of an amino acid
Basic Structure of an Amino Acid

All amino acids contain an amino group and a

Carboxylic acid group; these functional groups are

“sticky,” that is, they are charged and can form bonds with

each other.


Here are the structures

of the 20 amino

acids needed by the

body; Note the pink

highlighted areas

are the same amongst

all of the acids; these

are the carboxylic

acid and amino groups.




Peptide bond animations
Peptide Bond Animations

http://student.ccbcmd.edu/~gkaiser/biotutorials/proteins/peptide.html

http://www.johnkyrk.com/aminoacid.html

http://www.stolaf.edu/people/giannini/flashanimat/proteins/protein%20structure.swf

Protein folding

http://intro.bio.umb.edu/111-112/111F98Lect/folding.html

Protein folding

http://www.sumanasinc.com/webcontent/animations/content/proteinstructure.html

Protein denaturature egg whites


Milk protein curds and whey
MILK PROTEIN: “Curds” and “Whey”

  • Milk contains two major proteins:

    • “casein” found in the curds (cheese)

    • “whey” found in the liquid left over after cheese is made


Milk proteins structure of milk
MILK PROTEINS..structure of milk

  • Milk is a colloid, that is, a mixture of two or more substances that will separate over time due to large particle size.


Casein protein is an Emulsifier, that is, the casein molecule contains both a polar (charged) section and a nonpolar (uncharged) section making the casein molecule both hydrophillic and hydrophobic.


http://members.ift.org/NR/rdonlyres/A0BC8635-4EE2-4CD7-8928-55E310DC228C/0/fc3std.pdfhttp://members.ift.org/NR/rdonlyres/A0BC8635-4EE2-4CD7-8928-55E310DC228C/0/fc3std.pdf


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