Proteins and Amino Acid

Pono Sweet May-Ann S.

Cala Vanessa Mae A.
What is protein?
-the word PROTEIN originated from a Greek word proteios meaning "to hold first place" OR "is of prime
importance".
Mulder, a Dutch chemist, proposed the name in 1840 and until now, the word is used due to its unique
function of building and repairing cells and other specialized roles in metabolism that cannot be accomplished
or performed by other nutrients.

 Chemical Nature
 proteins are large complex organic compound composed of amino
acids as the building units linked together in a peptide bonds.
 like fats and carbohydrates, Proteins have the elements carbon,
hydrogen and oxygen.
 Amino Acids are the building blocks of protein.
formula:

There are 22 amino acids and each is distinguished by characteristics radical (R) attached to the alpha carbon.
The term "amino" comes from the basic NH2 group and the "acid" part comes from the - COOH or carboxylic
group. Glycine is the simplest amino acid identified in 1820 and threonine was the last to be identified in 1935.
Dr. Rose a pioneer in protein research gave the term "essential" and "nonessential" amino acids.
 There are nine essential amino acids:
 - Histidine
 - Isoleucine
 - Leucine
 - Lysine
 - Methionine
 - Phenylalanine
 - Threonine
 - Tryptophan
 - Valine
 CLASSIFICATION OF AMINO ACIDS:
A. According to essentiality
B. According to their Chemical Composition of their
side chains
C. According to Hydrolytic Products and Sources
D. According to structure and spatial arrangements
of amino acids
 A. ACCORDING TO ESSENTIALITY
Essential Amino Acids - or indispensable amino acids is one that
cannot be synthesized by the body from materials readily available, at
a speed to keep up with normal growth rate.
 - more appropriately, essential amino acids are
referred to as dietary essential.
Semi-essential - or semi-indispensable amino acids reduce the need
for a particular essential amino acid (EAA) or partially spares it.
However, it cannot completely replace the essential amino acids.
Non-essential amino acid (NEAA) - is also called "dispensable amino
acids" because it is not a dietary essential esential. It cam be
synthesize by the body as long as the materials for synthesis are
adequate.
ESSENTIAL AMINO SEMI-ESSENTIAL NON-ESSENTIAL
ACIDS AMINO ACIDS AMINO ACIDS

Histidine
Isoleucine Tyrosine ## Aspartic Acid

Leucine Cystine+ Alanine

Lysine Glycine ++ Proline

Methionine Serine ++ Norleucine

Phenylalanine Citrulline

Threonine Hydroxyglycine
Tryptophan +++ Hydroxyproline
Valine
# For growth, arginine is essential. Thus, human
adults and children all need the nine essential amino
acids above.
## Tyrosine will replace part of phenylalanine
+ Cystine will replace part of methionine
++ Serine will spare or replace glycine.
+++ Niacin will spare, but not completely replace
tryptophan. One mg niacin is equivalent to 60 mg
tryptophan.
 B. ACCORDING TO THE CHEMICAL
COMPOSITION OF THEIR SIDE CHAINS
1. Basic Amino Acids - those with additional amino acid group. Examples
are lysine, arginine, histidine.
2. Acidic Amino Acids - those that contain additional carboxyl group.
Examples are aspartic acid and glutamic acid.
3. Neutral Amino Acids - those that contain additional acidic or basic
group classified into aliphatic and aromatic or cyclic amino acids.

C. ACCORDING TO HYDROLYTIC PRODUCTS AND SOURCES

 - Other terms associated with groups of amino acids relate to their

chemical reaction as: glucogenic (they follow carbohydrates pathways
metabolism); ketogenic (they are converted to ketine bodies like
acetate); acidic, basis or neutral (depending on pH reactions).
 CLASSIFICATION OF PROTEINS AND SOURCES
Protein Sources

I. SIMPLE PROTEINS - yield only - Legumelin in peas; serum albumin

amino acids on hydrolysis. - Ovalbumin in eggwhite
A. Albumins - soluble in water;  
Coagulated by heat
 
B. Globulins - insoluble in water; - Serum globulin
coagulated by heat -Myosin in muscle
-Legumin in beans and peas

-Edestin in wheat; Amandin in almonds

- Ovoglobulin in eggyolk
 Protein Sources

C. Glutelins or Glutenins - soluble in -Cereal grain protein

dilute acids and alkalis - Glutenin in wheat, oryzenin in ricr
  - Hordein in barley
   
 
D.Prolamines - insoluble in water; - Gliadin in wheat and rye
soluble in 70% alcohol - Zein in corn; Hordein in barley
   
 
E. Scleroproteins or Albuminolds - - Protein in silk, wool, skin, nails, bones,
fibrous, insolube animal protein and connective tissues
resist digestion
 Protein Sources
1. Collagen - insoluble in water, - Half of total protein in mammals
digestible by boiling water, acid or alkali -Bones and cartilages, skin and
to gelatin connective tissues
  - Tendons, arteries, ligaments
2.Elastins - Proteins in hair and nails
3. Keratins -Thymus, pancreas, nucleic acids
4. Histones - more basic than most -Ripe sperms cells; nucleic acids
proteins  
   
  - Sturine in sturgein; Salmine in
5. Protamines - strongly basic; soluble salmon;
in water, high in arginine, no tyrosine. - Cluperine in herrinh
-Scombrine in mackerel
 
 II. CONJUGATED PROTEINS - has
"prosthetic" group

A. Nucleoproteins - has nucleic acid, - Ribonucleoprotein in cytoplasm of cell

nitrogen and phosphorus -Deoxyribonucleic acid in chromosomes
  of cells

B. Mucoproteins - more than 4% -Liver, pancreas, thymus, wheat germ 

hexosamine protein and a complex -Ovomucoid in eggwhite
polysaccharide. -Mucin in saliva
Mucoproteins with more than 4% -Osseomucid in bones
hexoxamine are called glycoproteins. -Tendomucoid in tendons
 
C. Lipoproteins - has lipid plus a water - Brain, nerved, cell nuclei
soluble protein - Blood, eggyolk, milk
   
D. Chromoproteins - has a pigment - Respiratory pigments; hemoglobin
substance -Flavoproteins; Carotenoid protein
 II. CONJUGATED PROTEINS - has
"prosthetic" group

E. Phosphoproteins - protein other -Casein in milk

than nucleoproteins, but has -Ovovitellin in eggyolk
phosphorus  
  - Heme of hemoglobin has iron
   
F. Metalloproteins - has metal  
   
G. Flavoprotein - enzyme that contains
vitamin ribloflavin
 III. DERIVED PROTEINS -
substances produced by partial
hydrolysis

A. Primary Protein derivatives

1. Proteins - insoluble; brief reaction - Edestan from edestin

with acid, water, enzymes - Myosin from myosin
2. Metaproteins - Acid and alkali albuminated
3. Coagulated proteins by alcohol or - cooked egg; cook custard
heat  
   
B. Secondary Protein Derivatives
1. Proteoses - Intermediate products of protein
2. Peptones -Hydrolysis
3. Peptides -Glutathione
D. ACCORDING TO STRUCTURE AND SPATIAL
ARRANGEMENT OF AMINO ACIDS
 Protein may be classified into fibrous proteins, which consist of long
coiled or folded chains of amino acids bound together in parallel line.
Examples of which are as follows:
• Keratin - chief protein in hair
• Collagen - connective tissue, in tendons and bone matrices
• Fibrin - of a blood clot
• Myosin - of muscle
• Elastin - in blood vessel walls
Globular proteins are proteins wherein its structure is coiled and
tightly wounder and is relatively soluble in water.
AMINO ACID CONTENT OF PROTEINS
-the presence of the right kind and amount of essential amino acids and at the right time is
the basis for grouping protein as "complete", "partially complete" and "incomplete" proteins.

Complete Protein
- are proteins containing all the essential amino acids in amounts sufficient for growth and
maintenance of life. In general, animal proteins are complete proteins and have hugh
biological value.
Examples: casein of milk and albumin in egg white

Partially Complete Proteins - are proteins that can maintain life but do not support
growth.
 Examples: gliadin in wheat and legumin in legumes

Incomplete Proteim - are proteins that cannot support life and growth.
 Examples: zein in corn, gelatij and most plant proteins.
FUNCTIONS OF PROTEIN AND AMINO
ACIDS
• build and repair cells and tissues (structural
role)
• supply energy ( a fuel nutrient)
• regulate body processes (regulator of
physiologic processes)
 SPECIFIC ROLES OF AN AMINO ACID
• Methionine - is a methylating agent and helps form the heme of red blood
cell and choline. It contributes the methyl radical (-CH³) to metabloc
reactions that need it.

• Phenylalanine - is the precursor for tyrosine. Both are important in the

production of two hormones: thyroxine and epinephrine.

• Tryptophan - is a precursor for niacin, a B- vitamin

• Glycine - combines toxic substances to render them harmless.

• Leucine, Isoleucine and Valine - all enter the alanine-glucose cycle to

release the nitrogen to other intermediate metabolites that need it.
 SOME SPECIAL FUNCTIONS OF PROTEIN
TYPE AND EXAMPLES OCCURENCE OR FUNCTION

Catalytic proteins (enzymes)

Trypsin Hydrolysis of peptide bond
DNA polymerase Synthesis of DNA
   
REGULATORY PROTEINS  
(hormones)
Insulin Stimulates glucose metabolism
Growth hormone Stimulates bone growth
   
PROTECTIVE PROTEINS  
Antibodies Combine with foreign proteins
Interferon Impairs virus replication
 TYPE AND EXAMPLES OCCURENCE OR FUNCTION

STORAGE PROTEINS
Casein Major protein in milk
Ferritin Iron storage in live
   
TRANSPORT PROTEINS  
Hemoglobin Transport oxygen in blood
Myoglobin Transports/stores oxygen in muscle
   
STRUCTURAL PROTEIN  
   
Collagen Fibrous connective tissue
Ribosomal proteins Associated with RNA in ribosomes
 Types and Examples Occurrence or Functions

CONTRACTILE PROTEIN (IN Thick filaments of muscle

MUSCLE) Thin filaments of muscle
Myosin  
Actin  
  Associate with DNA of chromosome
GENETIC PROTEINS Blocks expression of genes
Histones
Repressor
 WAYE OF IMPROVING PROTEIN QUALITY
-to increase the nutritive value of protein food listed here are the ways
on how to increase its value:

1. Fortification - refers to the addition if amino acids in desirable levels so

that food contains more than what originally exist ( lysine added to bread).
2. Enrichment - to restore what was lost during the milling process by
adding an amino acid according to Food and Drug standards (lysine to
cerelac).
3. Supplementation - refers to the addition of protein rich food to regular
diet so as to increase total protein content and improve its standards (High
protein milk given in addition to lugao or fruits or vegetables).
4. Complementation - refers to the combination of food proteins such that
one lacking essential amino acid. Examples : rice and munggo; soybean and
wheat; soybean and nuts; cottonseed and corn; soybean and red kidney
bean.
PROTEIN MALNUTRITION
Deficiency signs
Early signs are general weakness, weight loss, reduced
resistance to infections, lethargy or malaise, and pallor.
Later signs are edema and dry, scaly skin. In children,
growth is retarded and liver is enlarged.

Prolonged malnutrition of protein, as well as calories,

results in the defiency disease known as PEM (Protein-
energy malnutrition); also sometimes called CPM
( Calorie-Protein Malnutrition). The two forms are
kwashiorkor and marasmus.
Comparison kwashiorkor and marasmus
Both have skeletal muscle losses, but much more in
marasmus.
Serum protein are more significantly decreased in
kwashiorkor and have pronounced edema.
There is more significant loss of adipose tissues in
marasmus so that the skin is wrinkled and thin (old
man’s face)
Body weight loss in kwashiorkor is not significant
partly due to edema and partly because there is some
adipose tissue left.
Excessive Protein Intake
Any extra protein is a diet adequate in carbohydrates and
fats will yield additional calories and can be stored as
body fat.
PROTEIN UTILIZATION
After food protein is ingested, it passes through the
gastrointestinal tract until the end-products (amino
acids) are absorbed and circulated by the blood. The end
products of amino acids that are completely oxidized
are: carbon dioxied., water, and urea.
General principles of protein metabolism
The amino acids are in a dynamic state. There is
constantly and exchange, mixing, intermingling among
them.
The all none law applies in formation of cells and tissues,
the amino acids needed to synthesize a particular protein
should be all present at the same time in the right
amount and in the site where the protein is formed.
There is a limited number of amino acids that are labile,
they are reserved for immediate use to maintain nitrogen
balance.
Synthesis of a particular protein is controlled by a
genetic material, the DNA (deoxyribonucleic acid) the
RNA ( ribonucleic acid) has the code or formula for a
particular protein to be formed.
Protein metabolism is closely related with fat and
carbohydrate metabolism.
Nitrogen Balance
This is an index of the amount of protein utilized by the
body. An individual is said to be in nitrogen balance or
equilibrium if his nitrogen intake (food) is equal to his
nitrogen output. He is in a state of positive nitrogen
balance, protein id being used up for anabolic processes:
children, pregnant mothers, and convalescing persons
should have a positive nitrogen balance. If the intake is
less than the output, the person is catabolizing protein
instead of retaining the fever, shock and burns when
nitrogen losses are greater, dietary intake cannot supply
enough to compensate for excretion.
 factors Affecting Nitrogen Balance

 amino acids composition

Immobility
Emotional stress
Calorie intake
FOOD SOURCES OF PROTEIN AND
AMINO ACIDS
In general, excellent sources for complete proteins are
animal origin: lean meat, fish and poultry; milk and
cheese; eggs; glandular organs. Legumes are very good
sources, especially for countries with limited supply of
animal protein foods.
Animal sources Gm protein per 100 Plant sources Gm protein per 100
gm E.P. raw gm E.P. raw

Lean meat, poultry . 20 to 26 Legumes and seeds:

( depends on muscle “utaw”(soybean) 13.1
cut, breed, age of “munggo”( mung 24.4
animal) bean)
“paayap(cowpeas) 3.4

Eggs ( 2 medium) 14 “kadyos” 8.2

(pigeonpeas)
Habitsuelas” 2.0
(snapbeans)

Chesse, assorted 18 to 25 Garbansos” 19.2

(chickpeas)
linga” ( sesame seed) 25.1
Animal sources Gm protein per 100 Plant sources Gm protein per 100
gm E.P. raw gm E.P. raw

Dried fish Nuts:

“bagoong” 12.4 Peanuts,coconut,mat 17.4
“dilid” powder 60.3 ure. Coconut “gata” 3.4
“galungong” 41.1 milk 6
“tuyo”, tunsoy” 43 Pili nut 14
“tinapa”, bangus 27 Cahshew “kasuy 16
Peacan nuts 10
Fresh fish Cereals and cereal
“bagoong alamang” 12.4 products: rice,dry- 7.4
Lean fish like raw. Corn, dry 4.4
“galungong”,dalag kernels 10-12
“tuna”, mayamaya Breads, noodles 5
Milkfish,etc. 18 to 28 “bihon”. Spaghetti 12.4
Shell fishs Vegetables: lima 8
Shrimps, “tulya 16-27 beans, fresh 6
Oysters, crabmeat toge,monggo,sprouts
,bataw,sitaw,sitsaro
potato 3
Animal Gm protein Plant sources Gm protein
products per 100 gm per 100 gm
E.P. raw E.P. raw

Milk, dairy Corn, fresh:

products: snapbeans or
Whole milk 24.1 fresh “
powder habitsuelas”,
Nonfat milk 35 carrots, beets, 2
solids squash leafy
Evaporated 7.7 vegetables 4 to 7
milk 3
Whole milk Textured
liquid vegetable
Regular ice- 4 protein (tvp) 50
cream Miscellaneous:
yoghurt 5.3 Yeast, “tornula 53
Animal sources Gm protein of Plant sources Gm protein of
given serving given serving
portion portion

Lean meat, fish Legumes seeds: 14 to 30

poultry: 1 cup cooked beans
1 matchbox size(30 6 to 8 ½ cooked beans 14
gm)
“bagoong”, 1 tbsp (30 3 to 5
gm)
Egg 1 medium 7

Cheese (depend on 4 to 8 Nuts and legumes

kind) Nuts, cashew, 18
roasted, ¼ c 18
Peanut butter , 1 tbsp 4
Coconut, 1 cup 5
shredded 13
Walnuts, ½ cup, 13
almonds, ½ shelled
Animal sources Gm protein of Plant sources Gm protein of
given serving given serving
portion portion

Yoghurt, 1 cup 8 Vegetables in pods

like “habitsuelas”, 2 to 6
“sitsaro”, “bataw”,
“sitao”, ½ cup

Ice cream, 1cup 6 to 8

Custard, 1 cup 14 Vegetables B group 3

(like carrots, squash,
beets) ½ cup cooked
Animal sources Gm protein of Plant sources Gm protein of
given serving given serving
portion portion

Sardines, canned 1pc 12 Rice, bread, cereals:

Rice 1 cup cooked 4
Bread 1 slice 2
Cereal “kakanin” 1 1 to 4
slice 6
Corn, 1cup cooked

Dried fish Macaroni, 1 cup 6

“dilis” powder. 1 tbsp 4 cooked
Dried “galungong”1 12 Other bakery 3 to 8
pc products
“tuyo”, “tunsoy”, 2 pcs 4 Soybean products
Daing bisugo 1 med 8 Tokwa, 1pc square 8
Dried alamang 1/3 c 8 Tahu ½ 3
Tinapa, bangus ¼ pc 10 Miso 1 tbsp 2
Utaw gatas 7
Applications of Supplementary
Value of Protein
The principle of supplementary value of a protein is used
in making incomplete proteins more complete by adding
food sources of complete proteins such as milk, cheeses,
meats, fish and poultry.
Applications of Complementary Value of
Protein
When a food protein is lacking in an amino acid Y, but
rich in another amino acid Z, combining it with a food
protein that is rich in amino acid Y, but lacking in amino
acid Z will complete both protein foods
Protein requirement and allowance
The minimum amino acid requirement is 0.35 to 0.525
gm per kilogram desirable body weight. (nitrogen x
6.35). The simplest and easiest guide is to use 1gm/kg
desirable body weight for normal adults. In the
Philippines, protein allowance for adult man and woman
is computed at 1.14 gm/kg body weight based on the
consumption of rice-based diets.
 Special High Protein Products Formulated By Various
Countries to Combat Energy-Protein Malnutrition
Country or area product Major ingredients
Algeria Superamine Dried skim milk, chick
peas,legumes,wheat
Brazil Incaparina Soya,maize
Chile Lache alim Soya,fish protein
concentrate,dried skim
milk
Colombia Duryea Soya,dried skim milk,
maize
Central America Incaparina Cottonseed,maize
Egypt Weaning food Dried skim, milk, chick
peas,broad beans,wheat

Ethiopia Faffa Soya, dried skim milk

Indonesia Tempeh Soya, nuts (tahu)

India Bal-Amul Soya, dried skim milk,

legumes,wheat
Kenya Sima Dried skim milk, maize

Madagascar Weaning food Soya, dried skim milk, rice

Mexico Conasupo products Soya, kidney bean

Mozambique Super macu Soya, dried skim milk,

maize, malt
Nigeria Arlac Groundnut, dried skim
milk
Peru peruvita Cottonseed, dried skim
milk, quinoa
Philippines Nutri-pak Rice, mung bean, dili
powder
Senegal Ladylac Groundnut,dried skim
milk, millet
South Africa Pronutro Soya, groundnut, dried
skim milk, maize, yeast,
wheat germ

Taiwan Weaning food Soya, dried skim milk, rice

Thailand Noodles Soya, wheat

Turkey Weaning food Soya, dried skim milk,

chick-peas,wheat
Uganda Soya porridge Soya, dried skim milk,
maize
United States WSB (wheat and soy Soya, wheat
blend)
Venezuela Incaparina Soya, cottonseed, maize

Zambia Milk biscuit Soya, casein, wheat

Factors that Affect Protein
Requirement
Body size
Effect of growth
Effect of aging
State of health
Effect of physical activity
Quality of proteins
Adequate of calories

from carbohydrates and fats must be supplied to prevent

protein foods from being deaminized and used for
energy. Proteins should do their primary function of
building repairing first, and any extra may then be used
for supplying energy.
Essential amino Minumum Recommended daily
acids requirements intake

Trytophan Infants (gm per kg) Adults, female Adults male, RDA
0.22 (gm per day) (gm per day)
0.157 0.25 0.5

threonine 0.087 0.350 0.50 1.0

Isoleucine 0.126 0.450 0.70 1.4

Leucine 0.150 0.620 1.10 2.2

Lysine 0.103 0.500 0.80 1.6

Methionine 0.45 0.350 1.10 2.2

Phenylalanine 0.090 0.220 1.10 2.2

Valine 0.105 0.650 0.80 1.6
Histidine 0.034
Reference Amino Acid Patterns
Suitable for All Ages, Except Infants
Amino acid mg
Phenylalanine/tyrosine 63
Histidine 19
Isoleucine 28

Lysine 58
Methionine/cystine 25
Treonine 34
Tryptophan 11
Valine 35
Planning the Diet to Meet Protein
Needs
A practical and rapid method of planning the daily
menu to be assured of adequate protein is “Your Guide
Nutrition” in appendix A and food exchanges in
Appendix D. to illustrate the use of the guide, an adult
Filipina whose RDA for protein is 55 grams per day can
easily fulfill this need from the following:
Food groups and recommended
servings/day
Fish, meat, poultry 3 pcs. (one piece is about the size of a
matchbox); cooked. PROTEIN: (gm) =21
Dried legumes or beans (utwa, munggo,kadyos, paayap,
etc) ½ raw PROTEIN: (gm) =10
Egg (e pcs. A week) or cheese (1 thin slice) or milk (1/4c.
Evaporated or ½ c whole) PROTEIN: (gm) =4
Rice, cereals, breads (4 cups rice or equivalents for corn,
pan de sal, rolls, noodled, etc) PROTEIN: (gm) = 16
Vegetables, leguminous and leaf: carrots, squash, toge,
etc. 1 cup PROTEIN: (gm) = 2
Fruits (assorted): 2 servings PROTEIN: (gm) = 2

Summary in planning nutritional meals

The tree key words are: balance, variety, and
moderation. Eat your meals at regular times. For some
persons, two snacks and three smaller meals fit their
lifestyle and health needs than three big meals. For
economical meals, observe the principles of
supplementation and complementation in mixing
protein foods. Be creative in the use of seasonings and
spices, sauces and gravies. Use edible garnishes.
 Above all, be
sure the food you serve is safe
to eat!

Thank you 