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Protein

Protein People Need Protein Build & Replace Cells Growth Three Categories of Proteins Structural Control Body Processes Food Proteins Structural Proteins Protein in the Body Hair Nails Tissue Blood Cells Red Blood Cells Replaced Every 3-4 months Control Body Processes

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Protein

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  1. Protein

  2. People Need Protein • Build & Replace Cells • Growth

  3. Three Categories of Proteins • Structural • Control Body Processes • Food Proteins

  4. Structural Proteins

  5. Protein in the Body • Hair • Nails • Tissue • Blood Cells

  6. Red Blood Cells Replaced Every 3-4 months

  7. Control Body Processes

  8. Processes in the Body Hormones Enzymes Chemical Reactions Chemical Messengers

  9. Food Proteins

  10. Examples • Meat • Milk • Eggs • Nuts/Legumes/Grasses

  11. Protein molecules contain: Carbon Hydrogen Oxygen Nitrogen

  12. Protein molecules are very large. macromolecules 50% dry weight of cell

  13. Amino Acids Building Blocks of Proteins 22 total 8 essential 14 synthesized by body

  14. Essential Amino Acids • The Amino Acids that cannot be made in your body. • You must get them from the food you eat.

  15. Carboxyl Group -COOH Amine Group -NH2 CH base

  16. Amino Acids make up: DNA & RNA Muscle Tissue Hormones

  17. Chains of amino acids make proteins. Peptide Bonds

  18. Polypeptide Protein molecule with many peptide bonds

  19. Shortest polypeptide 20 amino acids Most contain 100 - 500 Longest contains 1000’s

  20. Polypeptides are not long straight chains. Coil fold tangle

  21. Amino Acids are Polar Can form hydrogen bonds

  22. H Bonds

  23. Denaturation • Process that changes the shape of a protein molecule without breaking the covalent bonds in the protein molecule. • Breaks the hydrogen bonds that make the protein coiled.

  24. H Bonds

  25. Protein is looser, less compact.

  26. Means ofDenaturation • Heat • Freezing • Whipping • Chemical (acid, metal ions)

  27. Coagulation • The changing of a liquid to a • Semi-solid clot • Solid mass

  28. Oil Water Protein Protein in Food • Emulsifier Fat Soluble Water Soluble

  29. Air Bubble Protein Foams • Protein surrounds air bubbles created when the liquid is whipped.

  30. Examples • Meringue • Whipped Cream

  31. Tips for Making Good Foams • Fast Whipping • Room Temperature • No Fat • 4.6 – 4.8 pH

  32. Sugar in Foams • Add after foam forms. • Stabilizes the foam. • Adds flavor.

  33. Gluten • Protein in flour. • Gives bread its final shape and structure. • Makes dough smooth and elastic.

  34. Gelatin • Protein that forms a colloidal dispersion in hot water. • Does not dissolve. • When cooled forms a solid.

  35. Eggs • Protein Food • Contain all vitamin and minerals we need except vitamin C.

  36. Storing Eggs • Coated with mineral oil • CO2 escapes pH, becomes watery. • Store in carton or covered.

  37. Protein Classifications • Complete • Incomplete

  38. Complete Proteins contain all the essential amino acids.

  39. Incomplete Proteinscontain some but not all essential amino acids should be eaten together

  40. You should eat 2-3 servings of protein foods a day.

  41. Excess: Weight Gain Cannot gain amino acids back

  42. Deficiencies Stunted Growth Slow Healing Kwashiorkor

  43. Energy 4 cal/g

  44. Daily Intake 10% Of Food Intake

  45. Protein Does A Body Good

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