Food Component Part 1

What are the key food components discussed in the lecture?

Carbohydrates, fats, and proteins.

Which amino acids are categorized as essential?

Amino acids that must be obtained through diet because the body cannot synthesize them.

What is the main function of carbohydrates in the body?

They serve as a primary source of energy.

What does PDCAAS stand for in evaluating protein quality?

Protein Digestibility Corrected Amino Acid Score.

What is the significance of the Ramachandran plot?

It maps the rotatability of angles in a peptide chain to visualize allowed phi and psi angles.

Which proteins are major components found in milk?

Casein and whey.

How are proteins structured hierarchically?

Primary, secondary, tertiary, and quaternary structures.

What types of modifications can proteins undergo post-translationally?

Phosphorylation, glycosylation, ubiquitination, sumoylation, disulfide bonds, and lipidation.

What reaction starts the browning process during cooking?

The Maillard Reaction.

What is a zwitterion?

An amino acid with both positive and negative charges.

What defines the atomic number of an element?

The number of protons in an atom.

What are the core components of an atom?

Electrons, protons, and neutrons.

What is the building block of proteins?

Amino acids.

What happens during protein denaturation?

Breaking hydrogen bonds and disulfide bonds, leading to structural changes.

Which amino acid contributes to umami taste?

Glutamate.

What is the basic structure of all amino acids?

C alpha, NH3+, and COO-.

What does the term 'nonessential amino acids' refer to?

Amino acids that can be produced by the body.