estimate the protein in a sample of food, body tissue, or
Chapter 5: Proteins excreta by measuring the nitrogen in it.
Chemists’ View of Proteins
Proteins - compounds made from strands of amino acids
composed of carbon, hydrogen, oxygen, and nitrogen
atoms. Some amino acids also contain sulfur atoms.
Amino - building blocks of protein. Each contains an
amino group, an acid group, a hydrogen atom, and a
distinctive side group, all attached to a central carbon
atom.
Amino = containing nitrogen
Types of Protein Chain
1. Dipeptide: two amino acids bonded together.
Di = two
Peptide = amino acid
2. Tripeptide: three amino acids bonded together.
Tri = three
3. Polypeptide: 10 or more amino acids bonded
together. An intermediate strand of between 4 and
10 amino acids is an oligopeptide.
Poly = many
Oligo = few
Protein Turnover and Nitrogen Balance
Protein turnover - the continuous breakdown and synthesis
of body proteins involving the recycling of amino acids.
Nitrogen balance - the amount of nitrogen consumed (N
in) as compared with the amount of nitrogen excreted (N
out) in a given period of time. The laboratory scientist can
Roles of Body Proteins
AS STRUCTURAL COMPONENTS
These amino acids are integral parts of the muscle
structure, and their loss exacts a cost of functional protein,
as a later section makes clear. Other structural proteins
confer shape and strength on bones, teeth, tendons,
cartilage, blood vessels, and other tissues.
AS ENZYMES
A catalyst is a compound that facilitates chemical
reactions without itself being changed in the process.
AS TRANSPORTERS
A large group of proteins specialize in transporting other
substances, such as lipids, vitamins, and minerals, around
the body.
AS REGULATORS OF FLUID AND ELECTROLYTE BALANCE
Proteins help maintain the body’s fluid and electrolyte
balance.
fluid and electrolyte balance - maintenance of the
necessary amounts and types of fluid and minerals in each
compartment of the body fluids.
AS REGULATORS OF ACID-BASE BALANCE
Proteins also help maintain the balance between acids
and bases within the body’s fluid.
Acid-base balance - the balance maintained between
acid and base concentrations in the blood and body
fluids.
AS ANTIBODIES
Other proteins in the blood—the antibodies—defend
against viruses, bacteria, and other disease agents.
AS HORMONES
The blood also carries messenger molecules known as
hormones, and some hormones are proteins. Among the
proteins that act as hormones are glucagon and insulin.
Protein in Foods
AS A SOURCE OF ENERGY AND GLUCOSE
When glucose or fatty acids are limited, cells are forced to
use amino acids for energy and glucose.
Protein and Health
1. Protein-energy malnutrition (PEM): a deficiency of
protein and food energy; the world’s most
widespread malnutrition problem, including both
marasmus and kwashiorkor.
 Marasmus - the most common form of severe PEM
before one year of age. Marasmus is characterized
by generalized muscle wasting associated with
extreme deprivation, or impaired absorption, of
energy, protein, vitamins, and minerals.
 Kwashiorkor - a severe form of PEM that occurs more
frequently after 18 months of age. Kwashiorkor is
characterized by failure to grow and develop,
changes in the pigmentation of the hair and skin,
edema, and fatty liver. Kwashiorkor is associated
with inadequate protein intake and infections.
2. Protein Excess
 Heart Disease
 Kidney Disease
 Adult Bone Loss
3. Protein recommendations and intakes - The
committee that established the RDA states that a
generous daily protein allowance for a healthy adult
is 0.8 gram per kilogram (2.2 pounds) of healthy
body weight.
1. Protein Quality
 Digestibility - Proteins must be digested before they
can provide amino acids. Protein digestibility
depends on such factors as the protein’s source and
the other foods eaten with it.
 High-Quality Proteins – A high-quality protein
contains all the essential amino acids in amounts
adequate for human use; it may or may not contain
all the others.
 Complementary proteins - two or more proteins
whose amino acid assortments complement each
other in such a way that the essential amino acids
missing from one are supplied by the other.
2. Protein Sparing Dietary protein—no matter how high
the quality—will not be used efficiently and will not
support growth when energy from carbohydrate
and fat is lacking. The body assigns top priority to
meeting its energy need and, if necessary, will break
down protein to meet this need.
3. PROTEIN ON FOOD LABELS All food labels must state
the quantity of protein in grams. The “percent Daily
Value” for protein is not mandatory on all labels, but
it is required whenever a food makes a protein claim
or is intended for consumption by children under
four years old.