![ON THE BASIS OF CHEMICAL COMPOSITION
SIMPLE
CONJUCATE
D
DERIVED
These protein are
made up of amino-
acids only.
E.g.-
• zein in corn
• Albumin in egg
white
• Globin in
haemoglobin
These protein are made up
by amino acids and other
organic and inorganic
compound called prosthetic
group.[ metal & compound]
Haemoglobin- has
prosthetic group heme
Glyco-protein- has
prosthetic group
carbohydrates
These protein are
derivatives of proteins
resulting from the
action of heat, enzymes
or chemical reagent
E.g.- peptone or poly-
peptides](https://image.slidesharecdn.com/proteinchapter3-240811065350-f3f112f9/85/PROTEIN-chapter-3-pptx-Protein-is-a-nutrient-your-body-needs-to-grow-and-repair-cells-and-to-work-properly-9-320.jpg)
![group Body weight[kg] Protein [gm/day]
men 60 60
women 55 55
Pregnant women/
lactating mother
55+ 23
infant 5-8 1.16/kg/day
children 12-18 16.7](https://image.slidesharecdn.com/proteinchapter3-240811065350-f3f112f9/85/PROTEIN-chapter-3-pptx-Protein-is-a-nutrient-your-body-needs-to-grow-and-repair-cells-and-to-work-properly-26-320.jpg)
PROTEIN chapter 3.pptx Protein is a nutrient your body needs to grow and repair cells, and to work properly.
- 2. Title and Content • Introduction • Classification of proteins • Functions • Sources • Disease condition • Protein requirement
- 3. • Proteins are long-chain molecules built from small units known as amino acids. They are joined with peptide bonds. • 1 protein contain 20 amino acid.
- 4. • Protein is one of the very important macro- nutrient, which forms the main basic unit of body cells, which is also known as body building nutrients. • Half of the protein in our body is in the form of muscles and the rest of it is bone, cartilage and skin
- 5. definition • It is the complex organic compound made of carbon, hydrogen, oxygen and nitrogen. Or • Protein are the organic substances that on digestion yield their constituent building block unit i.e. amino acid
- 6. Composition of protein carbon-50-55% Oxygen 21-24% Nitrogen 15-18% Hydrogen 6.5-7.3% Sulphur 0-2.4%
- 7. CHARACTERISTICS OF PROTEIN SOLUBILITY STRENGTH STORED ENERGY Protein solubility depends upon its structure 3 dimensional protein are soluble in water. However • Protein has high strength as they are ,made up of hydrogen bonds. • Muscles, bones, hair and connective tissue contain strong The vital role of protein is to contribute to growth and repair of tissues. However in some condition they can also be burnt to produce energy
- 8. CLASSIFICATION OF PROTEIN ON THE BASIS OF CHEMICAL COMPOSITION ON THE BASIS OF SHAPE ON THE BASIS OF ORIGIN ON THE BASIS OF NUTRIENTIVE VALUE PROTEIN
- 9. ON THE BASIS OF CHEMICAL COMPOSITION SIMPLE CONJUCATE D DERIVED These protein are made up of amino- acids only. E.g.- • zein in corn • Albumin in egg white • Globin in haemoglobin These protein are made up by amino acids and other organic and inorganic compound called prosthetic group.[ metal & compound] Haemoglobin- has prosthetic group heme Glyco-protein- has prosthetic group carbohydrates These protein are derivatives of proteins resulting from the action of heat, enzymes or chemical reagent E.g.- peptone or poly- peptides
- 10. ON THE BASIS OF SHAPE GLOBULAR FIBROUS These protein are spherical in shape and play role in several biological function. E.g.- Blood protein like • albumin The fibrous protein have long ribbon of fibre like structure. It is mainly found in animal body E.g.- Protein of skin, hair and
- 11. ON THE BASIS OF ORIGIN Plant protein Animal protein These proteins are obtained from plants. E.g.-pulses, nuts and oil seeds These proteins are obtained from animal sources. e.g.- milk and milk products Poultry Meat and meat products
- 12. ON THE BASIS OF NUTRIENTIVE VALUE complete In-complete complementar y These contain all the essential amino acids in sufficient quantity to supply the needs of their body. These protein are plant origin E.g.- milk Meat Egg fish These protein are deficient in one or more of essential amino acid. E.g.- all plant sources- vegetable, fruits, pulses, cereals and nuts If two sources pf incomplete protein are combined in the same meal, the resulting protein may be better quality. Eg rice is rich in amino acid lysine but rich in methionine
- 14. • GROWTH AND DEVELOPMENT • HORMONES FORMATION • CAUSES OF BIO CHEMICAL REACTION’ • PROVIDE STRUCTURE • MAINTAIN PROPER PH • BALANCE FLUID • BOOST IMMUNE HEALTH • PROVIDE ENERGY
- 15. GROWTH AND DEVELOPMENT • Protein is the building block material. It help is cell formation and repair of damage tissue. • So protein play a vital role in body building and body repair • E.g.- collagen
- 16. HORMONES FORMATION • These proteins are secreted by endocrine cells that act to control or regulate specific physiological processes, which include growth, development, metabolism, and reproduction
- 17. Causes Biochemical Reactions • Enzymes are proteins that aid the thousands of biochemical reactions that take place within and outside of your cells • The structure of enzymes allows them to combine with other molecules inside the cell called substrates, which catalyze reactions that are essential to your metabolism
- 18. PROVIDE STRUCTURE • Some proteins are fibrous and provide cells and tissues with stiffness and rigidity. • These proteins include keratin, collagen and elastin, which help form the connective framework of certain structures in your body • Keratin is a structural protein that is found in your skin, hair and nails. • Collagen is the most abundant protein in your body and is the structural protein of your bones, tendons, ligaments and skin
- 19. MAINTAIN PROPER PH • Protein plays a vital role in regulating the concentrations of acids and The balance between acids and bases is measured using the pH scale. It ranges from 0 to 14, with 0 being the most acidic, 7 neutral and 14 the most alkaline.
- 20. • Examples of the pH value of common substances include : • pH 2: Stomach acid • pH 4: Tomato juice • pH 5: Black coffee • pH 7.4: Human blood • pH 10: Milk of magnesia • pH 12: Soapy water Proteins act as a buffer system, helping your body maintain proper pH values of the blood and other bodily fluids.
- 21. BALANCE FLUID • Proteins regulate body processes to maintain fluid balance. • Albumin and globulin are proteins in your blood that help maintain your body’s fluid balance by attracting and retaining water • If you don’t eat enough protein, your levels of albumin and globulin eventually decrease.
- 22. • Consequently, these proteins can no longer keep blood in your blood vessels, and the fluid is forced into the spaces between your cells. • As the fluid continues to build up in the spaces between your cells, swelling or edema occurs, particularly in the stomach region • This is a form of severe protein malnutrition called kwashiorkor that develops when a person is consuming enough calories but does not consume enough protein
- 23. BOOST IMMUNE HEALTH • Proteins help In the formation of immunoglobulins, or antibodies, to fight infection. • Antibodies are proteins in your blood that help protect your body from harmful invaders like bacteria and viruses. • When foreign invades in your cells, your body produces antibodies that tag them for elimination • Without these antibodies, bacteria and viruses would be free to multiply and overwhelm your body with the disease
- 24. PROVIDES ENERGY • Proteins can supply your body with energy . • Protein contains four calories per gram, the same amount of energy that carbs provide. Fats supply the most energy, at nine calories per gram.
- 25. CALORIC VALUE 1 GM PROTEIN COMPLETE OXIDATION 4 Kcal
- 26. group Body weight[kg] Protein [gm/day] men 60 60 women 55 55 Pregnant women/ lactating mother 55+ 23 infant 5-8 1.16/kg/day children 12-18 16.7
- 27. Dietary source Animal source Plant source Milk Milk products Meat Fish egg Pulses Cereals Oilseeds Nuts soyabean
- 28. Disorder due to deficiency • Protein deficiency occurs due to lesser consumption, improper digestion and absorption. • The major reason behind this is poverty, illiteracy and unsanitary living condition. • Protein energy malnutrition kwashiorkor marasmus
- 29. KAWAHIORKAR MARASMUS Mainly seen in children in age b/w 1-3 year Usually seen in low socio- economic status This disorder is mainly seen in infants under the age of 1 year. It is due to lacking of calories and protein in diet. SIGN & SYMPTOMS SIGN & SYMPTOMS Muscle wasting Mental growth retardation Skin hyper pigmentation Thin hair Diarrhea Vomiting Edema Distended abdomen Underweight Wasting of muscles Skin is thin, dry, wrinkled Bitot spot
- 30. IN ADULTS Deficiency of protein leads to loss of body weight reduce sub- cutaneous fat Anemia Susceptibility to infection IN PREGNANCY Pre mature Still birth Low birth weight babies
- 31. OVERCOMSUMPTION OF PROTEIN • Cardiovascular effect • Renal effects • Insulin effect • ketosis