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Enzymes and their functions
Importance of proteins
Functions of proteins in plants and animals
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Proteins are organic polymers made up of chains of amino acids and are crucial material in many biological functions (Reece and others 2011). There are twenty basic amino acids, eight of which are essential to the adult human diet and must be consumed rather than synthesized inside the body. These essential amino acids are isoleucine, leucine, tryptophan, lysine, valine, phenylalanine, methionine, and threonine, with an added requirement of histidine in the diet of children (Potter and Hotchkiss 1995). Nonessential amino acids can be synthesized from these, and all amino acids are used as monomers to construct proteins which perform numerous important functions in the body (Reece and others 2011). Most amino acids exist as isomers and are given a designation based on whether they rotate a plane of polarized light to the right or to the left, known as dextrorotatory “D” or levorotatory “L” isomers, respectively (Al-Holy and Rasco 2007). It should be noted that only L amino acids are used in protein synthesis (Weber and Miller 1981). The biological functions of proteins include increasing the rate of biochemical reactions in the form of enzymes, moving important substances to where they are needed in the form of transport proteins, regulating the body in the form of hormones, allowing the body to move in the form of contractile proteins, and providing support in the form of structural proteins (Reece and others 2011). In addition, proteins have a great deal of functionality in foods, including providing essential amino acids as well as energy, viscosity, texture, water holding capacity, foaming and emulsification properties, and allowing gel formation (Culbertson 2007). As mentioned above, essential amino acids provided by th... ... middle of paper ... ... p. Reece JB, Urry LA, Cain ML, Wasserman SA, Minorsky PV, Jackson RB. 2011. Campbell biology. 9th ed. San Francisco: Cummings-Pearson. 1263 p. Siegwein AM, Vodovotz Y, Fisher EL. 2011. Concentration of soy protein isolate affects starch-based confections’ texture, sensory, and storage properties. J Food Sci 76:E422-8. Sorgentini DA, Wagner JR, Anon MC. 1995. Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions. J Agric Food Chem 43:2471-9. Thompson LD, Dinh T. 2009. Food proteins-protein isolation and thermal stability. FDSC 4303/5303 food chemistry laboratory manual. Lubbock, Tx.: Texas Tech University, Department of Animal and Food Sciences. Weber AL, Miller SL. 1981. Reasons for the occurrence of the twenty coded protein amino acids. J Molecular Evolution 17:273-84.
Proteins are one of the main building blocks of the body. They are required for the structure, function, and regulation of the body’s tissues and organs. Even smaller units create proteins; these are called amino acids. There are twenty different types of amino acids, and all twenty are configured in many different chains and sequences, producing differing protein structures and functions. An enzyme is a specialized protein that participates in chemical reactions where they serve as catalysts to speed up said reactions, or reduce the energy of activation, noted as Ea (Mader & Windelspecht).
Investigating The Effect of Temperature on the Structure of an Enzyme Introduction: For my GCSE Biology assessment I will be investigating the enzyme amylase with the substrate starch. This reaction, which I am going to investigate, is called the protein test for starch. Aim: My intention for this observation is to examine how the enzyme catalyses are affected by changes in temperature. Safety Precautions: In this investigation I am going to make sure that everything is as safe as possible and prevent any accidents from occurring.
J.C. Biro, B. Benyó, C. Sansom, Á. Szlávecz, G. Fördös, T. Micsik, and Z. Benyó; A common periodic table of codons and amino acids. Biochemical and Biophysical Research Communications 306 (2003) 408–415.
These amino acids are used to build and repair muscles, hair, blood cells, and hormones. Proteins are also a good source of calories, which the body recognizes and uses to replace carbohydrates. Without proteins the body’s couldn't exist. Proteins can be found in the Protein Foods Group, which consists of meats, eggs, nuts, beans, etc.. Fats are used to help produce and absorb certain vitamins and hormones.
By Molecular Approaches." Journal Of Dairy Science 96.8 (2013): 4928-4937. Academic Search Complete. Web. 12 Nov. 2013.
There are nine amino acids that are considered “essential” for health, which we must obtain from our diets since our bodies cannot make them on their own. Some of the roles that amino acids/proteins have include helping to form and maintain muscle mass, providing energy for our cells and brain, helping store away energy for later use in fat stores, making your heart beat, and helping build the foundation of vital organs, including your heart, lungs and even your DNA, and supporting growth/development. Because of its ties to lean muscle mass and satiety in terms of controlling your appetite, protein is especially important as you age.
"Building Complete Proteins from Nuts, Grains and Legumes." / Nutrition / Proteins. N.p., n.d. Web. 19 May 2014. .
Protein have connection with amino acid to help in functions of: skin, muscle, hair and bones
n.d. - n.d. Peptides and Proteins. Proteins. Retrieved July 25, 2008, from http://www.cd http://www.cem.msu.edu/reusch/VirtualText/protein2.htm Ophardt, C. E. (2003).
In total, there are around 20 amino acids that the human body uses to build proteins.
There is a great promise of application of ice structuring proteins in food that are frozen. Ice structuring proteins can inhibit re-crystallization during freezing storage, transport and thawing, thus preserving food texture by retarding cellular damage and minimal loss of nutrients (for fruit and vegetables like strawberries, raspberries, tomatoes) by reducing drip (Griffith and Ewart, 1995, Feeney and Yeh, 1998, Breton et al., 2000, Wang, 2000). Re-crystallization in frozen food occurs when temperature fluctuates during storage or transit, resulting in coarse texture. This technique is well suited to ice cream (Warren et al., 1992). Ice structuring proteins also find use in chilled and frozen meat, where large ice crystals may form intracellularly, resulting in drip and loss of nutrition during thawing. Since ice structuring proteins are located extracellularly in freeze-tolerant organism, these proteins can be added to food by physical means such as mixing, injection, soaking, or vacuum infiltration, or even by gene transfer (Venketesh and Dayananda, 2008).
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
thousands of different ways to form thousands of different proteins. each with a unique function in the body. Both the amino acids manufactured in the liver and those derived from the breakdown of the The proteins we eat are absorbed into the blood stream and taken up by the cells and tissues to build new proteins as needed.... ... middle of paper ... ...denatured by boiling, their chains are shortened to form gelatine.
Proteins are considered to be the most versatile macromolecules in a living system. This is because they serve crucial functions in all biological processes. Proteins are linear polymers, and they are made up of monomer units that are called amino acids. The sequence of the amino acids linked together is referred to as the primary structure. A protein will spontaneously fold up into a 3D shape caused by the hydrogen bonding of amino acids near each other. This 3D structure is determined by the sequence of the amino acids. The 3D structure is referred to as the secondary structure. There is also a tertiary structure, which is formed by the long-range interactions of the amino acids. Protein function is directly dependent on this 3D structure.
The reality behind the common practice of taking vitamin supplements is less dramatic, although vitamins do represent an important component of the necessary human diet. The word vitamin was formed from the Latin word for life, "vita," and the Greek word "amine", because 19th century scientists believed that they were formed only from amino acids. Amino acids are the twenty essential code elements which arrange themselves in varied sequences or chains to form complex proteins, the basic foodstuff of life. These organic acids (containing the essential ingredient NH2), in conjunction with the nucleic acids (DNA material being composed of the four bases adenine, guanine thymine and cytosine), "translate" the genetic instructions from the DNA of the chromosome to the RNA transcript, and in turn transfer these instructions from the transcript to proteins.