Protein
Protein
Protein
Proteins
Derived from the Greek word : ‘PROTOS’
On the Basis of
On the basis of
Physical and On the basis
Nutritional
Chemical Physical Shape
properties
properties
On Physical & Chemical Properties
i. Simple Proteins: On hydrolysis, give only amino-acids
E.g. Albumin (Egg, Blood, Milk)
Globulin (Milk, Blood, Potato)
Gluten (Wheat)
Collagen, Elastin, Keratin
Legumin, Gliadin, Zein
ii. Conjugated Proteins: Simple Proteins plus a non-protein
substance
E.g. Lipoproteins, Phosphoproteins, Glycoproteins
iii. Derived Proteins: Substances resulting from breakdown or re-
arrangement of molecules within simple or conjugated proteins
E.g. Curdled Milk, Coagulated Egg Protein
On Physical Shape
i. Fibrous Protein:
Linear in shape
Generally insoluble in body fluids
Give strength to the tissues in which they appear.
E.g. Keratin (Hair, nails)
Collagen (Bones, Tendons)
Elastin (Skin, Blood vessel walls)
ii. Globular Protein:
Round in shape
Generally soluble in body fluids
E.g. Hemoglobin, Insulin, Albumin
On Nutritional Properties
Complete Proteins:
Contain all the essential amino acids
Capable of supporting growth as well as maintenance
E.g. All Animal Proteins (Egg, Milk, Meat, etc.)
Partially Complete Proteins:
Lacking in 1 or 2 essential amino acids
Cannot help in growth but will support the function of
maintenance
E.g. Gliadin (wheat) and Legumin (legumes/peas)
Incomplete Proteins:
Lacking in more than 2 essential amino acids
Incapable of replacing or building new tissues, so can neither
support growth nor maintenance.
E.g. Zein (maize protein)
What are Reference Proteins?
1. Should be complete Proteins
2. The sequence of amino acids in this protein should
be similar to or close to the sequence of amino acids
in the body proteins.
Egg Protein is called as a “Reference Protein”.
It has a ‘Net Protein Utilization’= 100.
Used as a reference standard while judging the
quality of other Dietary Proteins.
What are Limiting Amino Acids?
All amino acids needed for the synthesis of a particular
protein must be present in sufficient amounts at the same
time.
Examples:
Methionine and Cysteine are the major limiting amino acid in
Pulses.
Lysine and Threonine are the main limiting amino acids in Cereals
What is meant by “Mutual Supplementation of
Proteins”?
When 2 or more incomplete proteins are eaten together,
they complement or supplement each other’s deficiency
of the limiting amino acids, thereby resulting in a
complete protein.
This is known as ‘Mutual Supplementation of Proteins’
and is the basis for advising / prescribing mixed diets for
vegetarians.
E.g. of Limiting AA:
Legumes & Pulses:
Methionine and Cysteine
Cereals:
Lysine and Threonine
Examples of Mutual Supplementation:
Rice / Chapati + Pulses / Beans / Tofu
Corn + Peas / Beans OR Beans and Toast
Legume / Peas / Beans soup + Bread / Chapati
Idli / Dosa OR Bread + Peanut butter
RDA for Proteins
Adults:
1gm / kg body weight / day
Infants (0-12months):
2.3 to 1.8gm/kg body weight/day
Children (1-18yrs):
1.8gm to 1gm / kg body weight / day
Functions of Proteins
1. Growth, Maintenance and Repair
Formation of Enzymes, Blood Proteins, Hormones, other body
proteins.
Growth during Infancy, Childhood, Adolescence and Pregnancy
Continuous replacement of daily losses or damage (i.e.
Maintenance and Repair)
2. Energy Giving
1 gm on oxidation gives 4kcals
However, using Protein for energy limits its other functions in the
body.
So, the body uses Protein as a source of energy only as a last
resort.
3. Regulation of Body Processes
Good Sources:
Animal Foods like Meat,
Fish, Eggs.
Plant Foods such as Pulses & Nuts.
Soyabean (40% Prot)
Moderate Sources:
Cereals and Millets
Poor Sources:
Roots, Tubers, Fruits, GLVs
Protein Metabolism
Amino Acid
De- amination
Trans - amination
PROTEIN SYNTHESIS
Removal of Amino Enzymes, Hormones
Group from the Amino ,Tissues, Blood Proteins,
Acid Antibodies, etc.
•Kwashiorkor
•Marasmus
Protein Energy Malnutrition
Marasmus:
A type of PEM characterized by severe insufficiency of
calories and protein that accounts for the child’s gross
underweight and wasting away of muscles.
Kwashiorkor:
A type of PEM associated with children who are getting
inadequate amounts of protein and only marginal amounts
of calories.
Marasmus
• Infancy (less than 2 yr.)
• Severe deprivation, or impaired absorption,
of protein, energy, vitamins, and minerals
• Develops slowly; chronic PEM
• Severe weight loss
• Severe muscle wasting, with no body fat
• All “Skin & Bones” look. Frequently referred
to as the “Little Old Man Face appearance.
• Growth: <60% weight-for-age
• No detectable edema
• No fatty liver
• Anxiety, apathy
• Good appetite possible
• Hair is sparse, thin, and dry; easily pulled out
• Skin is dry, thin, and easily wrinkles
Kwashiorkor
• Older infants and young children (1 to 3 yr.)
• Inadequate protein intake or, more
commonly, infections
• Rapid onset; acute PEM
• Some weight loss
• Some muscle wasting, with
retention of some body fat
• Growth: 60 to 80% weight-for-age
• Edema
• “Swollen Belly” –enlarged liver due to
accumulation of fat
• Apathy, misery, irritability, sadness
• Loss of appetite
• Hair is dry and brittle; easily pulled out;
changes color; becomes straight
• Skin develops lesions
• Diarrhea and other infections are common
Can Eating Extra Protein Make Muscles
Grow Larger?
NO.
Exercise and hard work, not excess dietary protein,
is the trigger for the genes to build more muscle
tissue
Exercise generates cellular messages that stimulate
the process of building up muscle fibers
Eating too much protein has no benefits and may
result in:
Excessive kcalories
Excessive fat if you are eating too much high-fat
animal foods and increased cholesterol
Calcium loss
Extra load on kidneys
DENATURATION
Under specific conditions, a protein's shape is
distorted, causing it to lose its ability to function. This
is called as Denaturation. It is irreversible beyond a
point.
Denaturation is caused by-
-High Temperatures
-UV Radiation
-Agitation or Whipping
-High Salt Concentration
-Acids / Bases
Denaturation can make the protein insoluble due to
the intra-molecular re-arrangements and the protein
is said to have “denatured”.
E.g. Denaturation of Egg Protein, Wheat Protein
COAGULATION
As a result of any of the actions that cause denaturation, if the protein
gets separated as a precipitate, it is said to have undergone
“Coagulation”. E.g. Making of Curd / Paneer.