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28 Cards in this Set
- Front
- Back
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Proteins
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organic compounds formed from chains of amino acids
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amino acids
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organic compounds containing carbon, hydrogen, oxygen and nitrogen
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essential amino acids
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amno acids that can't be manufactured by the body
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nonessential amino acids
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amino acids manufactured by the body
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amino acid pool
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the assortment of amino acids available to the cell
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denatured
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a change in the shape of protein structures causeed by heat, light, acids, alcohol, or mechanical actions.
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Proteases
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protein enzymes
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pepsinogen
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the inactive form of pepsin
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pepsin
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a gastric protease
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trypsin
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the primary pancreatic protease
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chymotrypsin
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a pancreatic protease that hydrolized polypeptides into dipeptides
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carboxypeptidase
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a pancreatic protease that hydrolizes polypeptides and dipeptides into amino acids.
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Aminopeptidase
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an intestinal peptidase that releases free amino acids from the amino end of short-chin peptides
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dipeptidase
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an intestinal peptidase that completes the hydrolysis of proteins to amino acids
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deamination
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a process through which an amino acid group breaks off from an amino acid molecule, resulting in molecules of ammonia and keto acid
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urea
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the product of ammonia conversion produced during deamination
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nitrogen-balance studies
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measurement of the amount of nitrogen entering the body compared with the amount excreted
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complete protein
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proteins containing all 9 essential amino acids
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high quality protein
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a food containing the best balance and assortment of essential and nonessential amino acids for protein synthesis.
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Incomplete protein
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proteins lacking one or more of the essential amino proteins
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limiting amino acid
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the essential amino acid or amino acids that incomplete proteins lack
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biologic value
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a method to determine the quality of food protein by measuring the amount of nitrogen kept in the body after digestion, absorption, and excretion
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amino acid score
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a simple measure of an amino acid composition of a food as compared with a reference protein; based on the limiting amino acid
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protein efficiency ratio
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a method to determine the quality of food protein by comparing weight gain to protein intake
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lactation
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the production of breast milk
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vegan
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a food plan consisting of only plant foods
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lacto-vegatarian
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plant foods plus dairy products
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ovo-lacto vegetarian
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consisting only of plant foods, dairy products and eggs.
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