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UWEC BIOL 196 - Protein sources
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BIOL 196 1st Edition Lecture 8 Outline of Last Lecture I. Protein SynthesisII. How are proteins made?III. Protein synthesis: in depthIV. How do proteins get their shape?V. DenaturationVI. Protein DigestionVII. TransportOutline of Current Lecture I. DeaminationII. Sources and quality of amino acids and proteins in dietIII. Dietary proteinIV. BV Biological ValueCurrent LectureI. Deaminationa. Remove the amino group (NH2): why?i. In order to convert amino acids to fat, glucose, or energyii. NH2 converted into unreal (in the liver) for excretion in urineb. Functions:i. As enzymes: catalyze reactions-anabolic and catabolicii. As hormones: messenger molecules (insulin)iii. Energy source: 4 kcal/giv. Glucose formation: critical function- blood, brain, needs itv. Fluid balance: proteins are attracted to watervi. Acid/base balance: protein acts as a bufferThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.vii. Immune function: antibodies bind to viruses and bacteria, to help protect the bodyviii. Transport proteins: carry molecules and nutrients in fluids, part of cell membranesII. Sources and quality of amino acids and proteins in dieta. Complete protein foods: contain all essential amino acidsb. 9 essential amino acids for most of usIII. Dietary proteina. Incomplete- 1 or more essential amino acids is not present, or not enoughb. Complementary proteins- eating a combo of incomplete proteins will get them all c. Endogenous proteins- a major source; which food provides the most protein in American diet? 69% from animal proteinsIV. BV Biological Valuea. How efficiently food protein is turned into body


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UWEC BIOL 196 - Protein sources

Type: Lecture Note
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