Andrew Chapter 6: Proteins

Vocabulary flashcards covering protein structure, vegetarian diets, protein digestion, denaturation, and clinical protein disorders from Chapter 6.

Lacto-ovo vegetarian

A vegetarian who eats eggs and dairy products.

Lacto vegetarian

A vegetarian who eats dairy products but does not eat eggs.

Ovo vegetarian

A vegetarian who eats eggs but does not eat dairy products.

Vegan

An individual who does not consume any animal products or by-products.

Proteins

Macromolecules composed of amino acid monomeric subunits linked together by peptide bonds.

Essential amino acids

Amino acids that cannot be synthesized by the body and must be obtained from the diet.

Side chain (R group)

The variable group attached to an amino acid's central carbon along with an amino group and a carboxyl group.

Non-polar amino acids

Hydrophobic amino acids with side groups that are less bulky.

Polar amino acids

Hydrophilic amino acids whose side chains are not charged.

Acidic amino acids

Hydrophilic amino acids with negatively charged side chains.

Basic amino acids

Hydrophilic amino acids with positively charged side chains.

Transcription

The cellular process of copying DNA into messenger RNA.

Translation

The cellular process of assembling amino acids into a protein.

Denaturation

The process by which a protein loses its folded structure, which can be caused by heat, acid, high salt concentrations, alcohol, and mechanical agitation.

Pepsin

The stomach enzyme responsible for initiating protein digestion.

Chymotrypsin and trypsin

Two pancreatic enzymes involved in the digestion of proteins.

Albumin

The most abundant protein found in the blood that assists in maintaining fluid balance.

Enzyme

A protein that acts to speed up chemical reactions.

Kwashiorkor

A disease involving protein deficiency characterized by edema, poor skin health, and growth retardation.

Marasmus

A nutritional deficiency disorder characterized by severe wasting and emaciation.

Adult protein RDA

The Recommended Dietary Allowance for adult protein intake, established at $0.8\,\text{g/kg}$ of body weight.

Complete proteins

Food sources that contain all essential amino acids.

Complementary foods

A combination of plant foods that together supply all essential amino acids.