PROTEIN

Building and
Repairing Tissues
Complex organic
compounds
composed of amino
acids as the building
blocks linked
together in peptide
bonds
Contains carbon,
hydrogen, oxygen

Concepts
Food proteins provide the amino
acids necessary for building and
maintaining body tissue
Protein balance, both within the
body and in the diet, is essential
to life and health
The value of foods for meeting
body protein needs is
determined by their composition
of essential amino acids

AMINO ACIDS
Building blocks of protein
Nitrogen bearing compounds
that form the structural units of
proteins

Essential Amino Acids

(Indispensable)cannot be
synthesized by the body

Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine

Amino Acids

6 Semi Essential Amino Acid

Histidine
Arginine
Tyrosine
Cystine
Glycine
Serine

Amino Acids
Non

Essential Amino Acids

Glutamic Acids
Hydroxyglutamic Acid
Aspartic Acid
Alanine
Proline
Hydroxyproline
Norleucine
Citrulline
Hydroxyglycine

Classification of
Proteins

A. According to Protein Quality

Complete Protein

contains all 9 essential amino acids

sources: animal proteins( meat, fish,
eggs,& most dairy products),
Soy protein is the only complete
plant protein
Casein, Albumin, Lactalbumin

Partially Complete Proteins

Gliadin, Legumin

Incomplete Proteins
Lacks one or more of the essential
AA
All plant proteins except soy protein
Zein, Gelatin

Classification. . .
B.

According to Chemical
Composition
Essential Amino Acids
Semi-Essential Amino Acids
Non-Essential Amino Acids

Classification...

C. According to Structural and Spatial

Arrangement
Fibrous Proteins
found in protective tissues of animals
insoluble in water
able to provide support for cells and tissues
Eg. Keratin hair; collagen connective tissues

fibrin blood clot; myosin muscles

Elastin blood vessel wall

Globular Proteins
soluble in water
e.g. caseinogen (milk)

albumin / globulin (in blood)

albumin ( egg white)

 Limiting

Amino Acids

Essential amino acid/s that

incomplete CHON lacks
Principle of Supplementary Value making incomplete proteins complete
e.g. cereal- nut- beans mixture
gelatin + milk
tokwa at baboy
ginisang monggo
Complementation
Enrichment
Fortification

Food Combinations that provide

complete proteins

Grains + legumes =
complete proteins
Peanut butter
sandwich
Rice & beans
Tacos with refried
beans
Split pea soup with
croutons
Baked beans with
bread

Grains or Legumes +
Animal protein (small
amounts) =
complete protein

Cheese sandwich
Tuna casserole
Ready to eat cereal
with skimmed milk
French toast

Complementary Protein Combinations

Grains

Barley, Bulgar, Cornmeal, Oats, Pasta,

Rice, Whole-grain breads
Legumes
Dried beans, Dried lentils, Dried peas,
Peanuts, Soy products
Seeds and Nuts
Cashews, Nut butters, Other nuts,
Sesame seeds, Sunflower seeds,
Walnuts
Vegetables
Broccoli, Leafy greens, Other
vegetables

Measurement of CHON
Quality
Biological

Value of Protein:

Measures how much nitrogen from

protein food is retained by body after
digestion e.g. eggs

Protein

Efficiency Ratio (PER)

Net Protein Utilization (NPU)
Kjeldal Method
Chemical Scores

 Other

Measure of protein quality

Microbiological Assays
Plasma Protein determination
Balance Studies

Functions of Protein
1.

Body Building and

Structural Role
20% of total body weight
50% of dry weight
1/3 muscle, 1/5 bones &
cartilage,
1/10 skin + remainder in
body fluids & other tissues

Functions...

Body Building or Structural

Role

cell nuclei and protoplasm

solid mass of soft tissues
supporting matrix for bone, teeth
hair and nails
enzymes
most hormones
antibodies
other bodily secretions and fluids

Functions...
2.

Source of energy

1 gram CHON = 4 calories

should provide 10-15% of TEA
3.

Regulator of body processes

osmotic pressure, water balance,

acid base balance
4.
5.

Body Defense Mechanism

Source of Essential Amino

Acids

Digestion &
absorption

Stomach:

Stomach mucosa secretes pepsinogen. Pepsinogen

is activated to pepsin by HCL.
Protein

pepsin
HCL

Smaller polypeptides

Small intestines:
Pancreatic & intestinal proteoses continue
hydrolysis
Pancreatic &

Dipeptides, amino
Intestinal proteoses
acids

Polypeptides

Pancreatic enzymes of trypsin, chymotrypsin &

carboxypeptidase assist in the hydrolysis process:
Peptides

aminopeptidase
dipeptidase

Amino acids

Terminal amino acids are absorbed in portal

circulation

Moist Heat Cooking Makes

Proteins More Digestible.

Metabolism of Amino
Acids

In metabolic pool, amino acids undergo the

following changes
Synthesis of cells, glands, muscles, etc.
Formation of fluids and secretions, including
enzymes and hormones
provision of non-protein nitrogenous substances
deamination (gluconeogenesis) to provide
energy
reamination to form new amino acids

End products of CHON metabolism

= CO2, H2O and urea

Principles of Protein
Metabolism
Amino Acids are in a
dynamic state
ALL OR NONE LAW is
followed in protein synthesis
There is a limited labile
protein reserve
Synthesis of specific protein
controlled by DNA and actual
synthesis by RNA

Factors Affecting Protein

Utilization
Amino

Acid Balance
Immobility
Emotional Stress
Caloric Intake
Inborn Errors of
Metabolism
Food Processing

Nitrogen
Balance

An index of the amount of

CHON utilized by the body

Nitrogen Balance or Equilibrium NITROGEN INTAKE = NITROGEN OUTPUT

Positive Nitrogen Balance

protein being used up for ANABOLIC
processes
Used during growth, healing etc

Negative Nitrogen Balance

a person is CATABOLIZING proteins
Aging, starvation, extreme stress, illness etc

Factors that Affect Protein Requirement

Body Size
Effect of Growth
Effect of Pregnancy & Lactation
Effect of Aging
State of health
Physical activity

Protein Requirement &

Allowance

Adult
1.12g/kg BW

Adolescence
1.5g/kg BW

Children
2.0g/kg BW

Infants
3.0-2.75g/kg
BW

20% of the Total

Energy Allowance
e.g. TEA = 2000
calories
20% = 400 calories

Sources of Protein

Animal
Sources
lean pork and
poultry
eggs
cheese
dried fish
fresh fish
shellfish
milk, dairy
products

Plant Sources
legumes &
seeds
nuts
cereals &
cereal products
vegetables
TVP
Others...

A Legume

Protein Malnutrition
Deficiency

Signs

weight loss
general weakness
dry & scaly skin
nutritional edema
hypoproteinemia
pallor

Protein
Malnutrition

END OF TOPIC

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