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WageningenX: NUTR101x
Nutrition and Health: Macronutrients and Overnutrition Help anamarianechifor19 

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Course  Module 6 Proteins and Health  6.2 Chemistry of proteins  6.2.1 Chemistry of proteins

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6.2.1 Chemistry of proteins

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Chemistry of protein

The next animation provides detailed information on the chemistry of dietary protein

Animation: Chemistry of dietary protein

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 Hi!
In this video we will discuss the chemistry of
proteins.
A protein is one of the three macronutrients
besides fat and carbohydrate.
But what is the chemical composition of protein?
Proteins consist of what we call polypeptides.
And we can make an analogy with beads on a
string.
Proteins are basically beads on a string, with
 0:00 / 0:00  Speed 1.0x     twenty di erent coloured beads.

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Chemistry of dietary protein

Protein is the composite term for hundreds of thousands of di erent individual proteins present in our diet.  Proteins are composed of chains
of amino acids. There are 20 di erent amino acids. In the picture, the di erent types of amino acids are represented by di erently coloured
beads. The size of a protein can vary from a few to more than a thousand amino acids. Every food contains many di erent types of proteins
(di erent types of bead chains) in di erent quantities.

All amino acids have the same basic structure consisting of an acid (carboxyl) group and an amino group. Amino acids di er in the chemical
structure of the side chain (designated in the picture above with R). In the simplest amino acid (glycine), R is a hydrogen atom. Other amino
acids have more complicated side chains, including some with an aromatic ring. The chemical structure of the side chain determines whether
an amino acids is more hydrophilic (“water loving”) or hydrophobic (“fat loving”).

There are 20 di erent amino acids. Nine of these 20 amino acids need to be provided in the diet because the body cannot make these amino
acids. They are therefore called essential amino acids. The remaining 11 amino acids can be made from the 9 essential amino acids. Any
dietary protein provides a mixture of the 20 amino acids in di erent proportions.

The amino group of one amino acid can link with the carboxyl group of another amino acid to form a stable (covalent) bond. These linkages
are also called peptide bonds. Two amino acids linked together form a so-called dipeptide. When many amino acids are linked together it is
called a protein or polypeptide.

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