Protein and amino acid

 Brief Introduction:

The most abundant substance in our body after water is protein. Approximately one-sixth of human body weight consists of protein. Approximately one-third of the protein is found in muscle, one-fifth in bone and cartilage, one-tenth in skin, and the rest in various tissues. There are many types of proteins in our body, each with its own unique structure and function. Proteins are found in all plants and animals and are important for life because nucleic acids are found in every cell of our body and protoplasts are made of proteins.

 Composition of Protein:

Like carbohydrates and fats, proteins contain hydrogen, carbon and oxygen. Additionally, protein contains approximately 16% nitrogen. Some proteins also contain small amounts of other elements such as iron, cobalt and sulfur. Proteins are more abundant than carbohydrates and fats because their molecules are larger and they exist in different forms. Plants are an important source of protein. They convert ammonia and nitrates in the soil into protein. Herbivores eat plants and use plant-based proteins to meet their protein needs. In addition to eating plants, people also benefit from milk and meat to meet their protein needs.

Structure and Classification:

All proteins in our body and in our food are called amino acids. Amino acids come together to form proteins through peptide bonds, in which the carboxyl carbon of one amino acid is attached to the amino group of another amino acid. This results in the formation of a peptide with a free carboxyl group at one end and a free amino group at the other end. Proteins exist in spherical or fibrous form.

A. Conjugated Proteins

Conjugated proteins are combinations of simple proteins and non-proteins. These combinations form complexes that are important for many physiological functions in the body.

Conjugated proteins include:

1. Phosphoproteins: Found in milk like casein.

2. Lipoproteins: Proteins that bind to lipids such as LDL, VLDL, HDL in plasma.

3. Metalloproteins: Found in ferritin and hemoglobin.

B. Simple Proteins:

Simple proteins only hydrolyze acids. These include globulin, gluten, albumin and albuminoid. Globulin and albumin are soluble in water and salt content and have negative anions in blood, serum and milk. The gelatin that is less soluble in animals is gelatin.

Function of Protein: 

The main function of protein is to form tissue. Protein is an important component of skin, bones, nails, teeth and hair. They are important for muscle growth and repair. Our body consists of 19% fat, 17% protein, 60% water and 4% minerals.

Bodybuilding:

Proteins are important for the structure of every cell. Since we cannot make proteins from basic elements like plants, amino acids are necessary for the formation of new cells. Protein provides the amino acids necessary to create new cells.

Sources of Protein:

Plants are important protein sources because they can produce protein from water, nitrogen and carbon dioxide. Animals use plants to meet their protein needs. Sources of protein include lentils, milk, eggs, meat, fish, cashews, oilseeds, chicken and farm plants.

Select:

Protein comes from many sources, including beans, milk, eggs, meat, fish, fruits and vegetables. Although legumes and grains provide the majority of protein, animal sources such as meat, fish and poultry are also important. Balanced protein intake from various sources is essential for a healthy diet.




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