PROTEINS

Objectives 2

• Understand why protein is important and how

proteins are comprised of essential and
nonessential amino acids
• Discuss the functions of body proteins and
their effect on enzymes, hormones, immune
function, and other related body functions
• Discuss the various aspects of protein quality
and means to achieve adequate protein
consumption within the diet for vegetarians
and non-vegetarians
By YAG 10/20/24
Proteins cont… 3

• are macromolecules composed of amino

acids linked together through peptide
bonds.
• The most abundant biomolecules (45% of
human body)
• Needed for growth, development and
repair of the body.
– Excess protein can be broken down and used
as a source of energy.

By YAG 10/20/24
 Components of proteins
4
• Major elements
– C(~55%),H(~7%), O(~20%), N
(~19%),S (~4%)
• Trace elements
– P, Fe, Cu, Zn, I …
• proteins are the major source of N in
biological systems.
• 19 g nitrogen per 100g protein.

By YAG 10/20/24
 Amino Acids
5
• The basic building blocks of proteins
• About 300 types of AAs in nature, but
only 20 types are used for protein
synthesis in biological systems.
• All have amino group(NH2) and
Carboxylic Group (COOH)
• But, they are differentiated by the
remainder of the molecule (R).
• The C atom is an optically active center.
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Amino acid structure
6

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Amino acids…
• The R groups also called side chains,
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– make each AA unique and distinctive.
– are different in their size, charge, hydrogen
bonding capability and chemical reactivity.
• AAs are grouped as
• non-polar, hydrophobic;
• polar
• basic; and
• acidic.
• Amine group acts like a base, tends to be
positive.
• Carboxyl group acts like an acid, tends to be
negative.

By YAG 10/20/24
 AA cont…
Classification; based
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on essentiality
a/ Essential (indispensable) aa.
– Those amino acids that cannot be synthesized in
the body and need to be taken from food
– Absence of which from the diet leads to poor
growth performance.
– Includes
Histidine (infants) Isoleucine Leucine
Lysine Methionine Phenylalanine
Threonine Tryptophan Valine

By YAG 10/20/24
Classification of
aminoacids… 9

b/ non-essential or dispensable aa.

– The human body is able to make most amino
acids itself
– Includes the following
Alanine Arginine (aa for children)
Asparagine
Aspartic acid Cystine Cysteine
Glycine Glutamic acid Glutamine
Hydroxyproline Proline
Serine
Tyrosine

By YAG 10/20/24
 Amino acids…
10
• Body needs
– Adults need 9 indispensable amino
acids for growth and repair.
– Acronym for essential amino
acids- PVT TIM HLL
– Children need only 8 indispensable
amino acids.
»Acronym for essential amino
acids – TV TILL PM

By YAG 10/20/24
 Biological Value of
proteins
11
• It is not just the amount of protein, but
the quality or biological value of the
protein that needs to be considered.
• High biological value: a protein
containing all the indispensable amino
acids.
– Food sources include: meat, fish,
eggs, cheese, and milk.

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 BV cont…
• Low biological value (LBV):
proteins that does not contain all
the indispensable amino acids.
– Food sources include: cereals,
pulses, some nuts and
vegetables.
– In general, animal protein
sources have a higher biological
value, than plant sources
 Classification of
proteins
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I. Based on chemical composition .
a. Simple protein - yield amino-acids upon complete
hydrolysis E.g.: - albumin - in eggs, zein in corn
b. Compound/conjugated proteins)
Protein + Non protein
E.g.: Hgb (Protein + hem)
Conjugated proteins = protein + prosthetic
groups
Prosthetic group is non-protein part, binding to
protein by covalent bond. This group can be
carbohydrates, lipids, nucleic acids, phosphates,
pigments, or metal ions.
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Classification… 14
II. Based on Nutritional Value:- depends on the
essential amino acids content of the protein.
a. Complete proteins: Contain all the essential
amino acids in the proportion that is required to
support growth and maintain tissues.
– supply all essential amino acids
 E.g. Almost all animal proteins except gelatine
(lack two essential A.As.).
 They are denoted as complete because they
resemble body proteins (Egg & Milk)
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 Classification …
15

b/ Incomplete Proteins: refers to proteins

that do not contain all essential amino acids
in the proportion that is required to maintain
growth and tissue repair.
low in one or more essential amino
acids

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Classification of
proteins…
16
• Quality of a protein is measured by
comparing the proportions of essential amino
acids in the protein with the proportions in a
standard or reference protein, such as Egg or
Milk protein.
– The closer the proportions are the higher
the protein quality.
• Meat proteins are of high protein quality,
• Plant proteins are of low protein quality,
Eg. Maize (corn) is deficient in Tryptophan
and Lysine
By YAG 10/20/24
Classification of
proteins… 17
III. Based on Conformation of the
Protein: This refers to the three dimensional
shape of the protein in its natural state.
Based on this, proteins are classified as:
a. Globular proteins
-Tightly folded polypeptide chain - spherical
or globular shape
-Mostly soluble in water & salt solution
E.g.:Enzymes, antibodies, and many
hormones, Hgb
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b/ Fibrous proteins
-Polypeptide chains arranged in
parallel manner along an axis
-Tough & insoluble in water
E.g.: Collagen of tendons & bone
matrix, keratin of hair, skin,
nails
 Protein complementation
 Complementation of low19
biological value (LBV)
protein sources ensures that all essential amino
acids are consumed.
 Amino acids of one protein source can
compensate for the limitations of the other,
resulting in a combination to create a high
biological value meal.
 This phenomenon is known as Complementary.
 Example: A diet made up of Cereals and Soybeans
mixed together provides a satisfactory intake of all the
essential amino acids.

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NITROGEN BALANCE 20

Definition: Nitrogen balance refers to the

situation where nitrogen intake from food is
equal to nitrogen excretion.
– This occurs in a healthy non-growing adult
person taking adequate amount of energy
from carbohydrates.
• In some situations nitrogen excretion may be
greater than nitrogen intake, this is called
negative nitrogen balance.
• Other situations where nitrogen excretion is
less than nitrogen intake from food are called
positive nitrogen balance.
By YAG 10/20/24
Factors affecting nitrogen
equilibrium
21
Positive Nitrogen balance
-Pregnancy
-Lactation
-Growth
-Recovery from Illness (Convalescent stage)

Nitrogen intake = Nitrogen Excretion (nitrogen balance)

?

Negative Nitrogen balance

1. Starvation
2. Devastating illness
3. Protein energy malnutrition

By YAG 10/20/24
 Protein Functions
• Structure: Building 22
structural components of
organisms (collagen of bones & tendon, elastin of
skin, nails, keratin of hairs, microtubules,
microfilaments)
• Carrying out metabolic processes:
– Synthesis of enzymes, hormones, all antibodies
• Membrane component: Carrier proteins, protein
pumps,
– Transport of materials through membrane
phospholipids layers
– Lipoproteins
• Immune function
– Antibodies attack bacteria and viruses

By YAG 10/20/24
 Function of protein…
• Proteins also have 23an energy – providing
role (1g protein releases 4 kcal).
• This energy is only utilised if the
carbohydrate and fat intake is inadequate or
if the protein quality is poor.
• Maintaining acid base balance
- Prevent large changes in acidity and alkalinity
of the body
• Buffer (PH control): Due to the carboxyl
or acid group (-COO) and amino or basic
group (- NH2)

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• Control Fluid movement in the
body
• Fluid balance
– Blood proteins attract fluid
By YAG 25 10/20/24
 Source of Protein
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– Animal (complete)
• meats, dairy, fish
– Vegetable (incomplete)
• beans, nuts, legumes, grains

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 Recommendation
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• Daily Protein Intake
• Nutritionists recommend that 10 to 35
percent of your calories come from
proteins.
• Protein Requirements
• RDA average = .8 g/kg/day
• RDA athlete = 1.2-1.6 g/kg/day
• High levels of protein intake above 2 g/kg/day can
be harmful to the body

By YAG 10/20/24
Protein intake…
28
• Increased protein needed for
– Physical stress
– Injury
– Intense weight training

By YAG 10/20/24