Protein Paper
Protein
Monique Rowland
Nutrition / 241
Instructor: AN-CHIAN CHEN
October 4, 2013
Protein All proteins are molecules that are the boosters of living organisms and are part of each organ, tissue, and cell within the human body. The protein in consumed food turns into amino acid. The amino acid is used later replinish the proteins used. Proteins have two structures. the first and primary structure of protein is the sequence of the amino acid in the protein (Kim, 2005). The amino acid is clutched together by peptide bonding, meaning that the amino acid clutches to carboxyl groups by using a dehydration type of synthesis. This classification is decided by DNA. The second type of structure is basic shapes found in the proteins (Kim, 2005). The beta sheet and alpha helix are the main examples of this. There can be many of both of these within a protein. Tertiary structure can’ t be described as a single shape, it is basically a glob. Tertiary structure is the shape of the single protein. The tertiary structure cannot be estimated because there are so many ways it could fold (Kim, 2005). Folds are determined by attraction between molecules within different amino acids. Sometimes two proteins combine, the structure of scenario is called quaternary structure. The shape of the protein dictates its function. Proteins can change shape, such as enzymes, which slightly alter their active site to fit the substrate (Kim, 2005). A codon is a group of three bases of DNA which code for a specific amino acid. The amino acids make up a polypeptide chain, forming the protein. The section of DNA that is needed is unwound and read by RNA polymerase, which makes messenger RNA (Kim, 2005). 20 types of amino acids join and make several kinds of protein. However, one 's body cannot make some amino acids and are known as the essential amino acids. With diets, protein sources are often labeled by how many essential amino acids provided (Kim, 2005).
Monique Rowland
Nutrition / 241
Instructor: AN-CHIAN CHEN
October 4, 2013
Protein All proteins are molecules that are the boosters of living organisms and are part of each organ, tissue, and cell within the human body. The protein in consumed food turns into amino acid. The amino acid is used later replinish the proteins used. Proteins have two structures. the first and primary structure of protein is the sequence of the amino acid in the protein (Kim, 2005). The amino acid is clutched together by peptide bonding, meaning that the amino acid clutches to carboxyl groups by using a dehydration type of synthesis. This classification is decided by DNA. The second type of structure is basic shapes found in the proteins (Kim, 2005). The beta sheet and alpha helix are the main examples of this. There can be many of both of these within a protein. Tertiary structure can’ t be described as a single shape, it is basically a glob. Tertiary structure is the shape of the single protein. The tertiary structure cannot be estimated because there are so many ways it could fold (Kim, 2005). Folds are determined by attraction between molecules within different amino acids. Sometimes two proteins combine, the structure of scenario is called quaternary structure. The shape of the protein dictates its function. Proteins can change shape, such as enzymes, which slightly alter their active site to fit the substrate (Kim, 2005). A codon is a group of three bases of DNA which code for a specific amino acid. The amino acids make up a polypeptide chain, forming the protein. The section of DNA that is needed is unwound and read by RNA polymerase, which makes messenger RNA (Kim, 2005). 20 types of amino acids join and make several kinds of protein. However, one 's body cannot make some amino acids and are known as the essential amino acids. With diets, protein sources are often labeled by how many essential amino acids provided (Kim, 2005).
References: Centers for Disease Control and Prevention. (2012). Retrieved from, http://www.cdc.gov/nutrition/everyone/basics/protein.html Goldsmith, G., Unglaub, G., (1956). Protein Deficiency. The American Journal of Nursing, (7)56. p 856-859 Kim, K. (2005). Protein. The Lancet, 365(9459), 565. Retrieved from http://search.proquest.com/docview/199018183?accountid=458