Amino acids, peptides, proteins.pptVIP

3. Amino acids, peptides, proteins They are In nutrition aspect: Important constituents of foods The required building blocks for protein biosynthesis, essential amino acids In chemistry and physiology aspect: Flavor of foods Color of foods In physical properties: To build or stabilize gels, foams, emulsions, fibrillar structures 3. Amino acids, peptides, proteins Table 3.1 Protein production ( world, 1978-79) Protein Source Protein quantity Yield Price (million t/a) (kg/ha) (US$/kg) Grain 140 200- 700 1 Oilseeds 40 500-1200 0.8 Legumesa 8.6 200-1000 1 Vegetableb 8.3 7 Meat 18 50- 200 17 Fish 13 11 Milk 15 50- 400 12 Eggs 3 10 3. Amino acids, peptides, proteins 20 Amino acids in protein hydrate. Their general structure is: R-CH-COOH NH2 There are about 200 amino acids in nature Structures of amino acids (1) Structures of amino acids (2) Classification (structure group) 1. Amino acids with nonpolar, uncharged side chains: Glycine, alanine, valine, leucine, isoleucine, proline, phenylalanine, tryptophan and methione. 2. Amino acids with uncharged, polar side chain: serine, threonine, cysteine, tyrosine, asparagine, glutamine 3. Amino acids with charged side chain: Aspartic acid, glutamic acid, histidine, lysine and arginine Classification (nutritional role) Essential amino acids: Valine, leucine, isoleucine, phenylalanine, methionine, threonine, histidine (for infants), lysine and arginine (Semi-essential) Nonessential amino acids: Glycine,