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Flashcards in Protein chapter Deck (101)
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1

what are the compounds of protein

C,H,O, and N

2

proteins are arranged into __ and linked in a chain

amino acids

3

what re the building blocks of proteins

amino acids

4

what are the three properties of amino acids

amino group, acid group, and hydrogen

5

how many AA are there and how many are considered essential

20, 9

6

what are four examples of amino acids

glycine, alanine, aspartic acid, phenylalanine

7

AA are connected by

peptide bonds

8

oligopeptide are how many AA

4-10

9

polypeptides are how many AA

more than ten

10

what are some examples of denaturation of proteins

cooking of an egg, culling of milk, stiffening of egg whites

11

where does protein digestion begin

in the stomach

12

__ causes pepsinogen to convert to pepsin

HCL

13

pepsinogen is a

enzyme

14

larger proteins are broken down in to

smaller polypeptides and AA

15

unused amino acids are transported to

the liver

16

__ AA supplements are not as well utilized and absorbed as whole food proteins

Hydrolyzed

17

where is protein broken down into AA

the small intestine

18

what happens after proteins are broken down in the small intestine

they are transferred to pumps by active transport which carry them for passage into the blood

19

where are excess AA transported to

the liver

20

__ are broken down like any protein

exogenous

21

what kind of AA are not well utilized

hydrolyzed

22

what is DNA

amino acid sequencing

23

what are some effects of sickle cell

patients are very tired and have a lot of illnesses

24

can the body synthesize essential AA in adequate amounts

no

25

Protein in food provides AA for the body to make__

it’s own proteins

26

T/F: You have to get all nine essential AA and kind of at the same time in order for them to work in your body

TRUE

27

T/F: As long as you get the essential you can make your own non essential

true

28

what is limiting AA

not getting all the essential AA

29

what kinds of proteins are complete

animal (except gelatin) and plant is variable

30

what is the reference protein by which we measure the quality of other protein

egg