Ch. 6 Protein and Amino Acids
protein complementation
_____ is a technique that combines proteins from different sources so that essential amino acids requirements are met
polypeptide
_____ is a term that can be used to describe a protein
fiber
_____ is found in plant protein foods but not in animal protein foods
marasmus
_____ is most likely to result from a chronic deficiency of protein and energy
transamination
_____ is the transfer of an amino group from one amino acid to a carbon-containing molecule to form a nonessential amino acid
end
_____ products of protein digestion include amino acids, dipeptides, and tripeptides
genes
_____ provide the code to synthesize proteins
amino acids
_____, dipeptides, and tripeptides are absorbed at the mucosal cells of the small intestine
monosodium glutamate
adverse reactions including flushing, headache, rapid heartbeat, chest pain and weakness have been reported after the consumption of _____
ATP
amino acid pool refers to amino acids that are present in body tissues and fluids and that are available for protein synthesis or to generate _____
enzyme hormones
amino acids can be used to synthesize proteins that the body needs to become muscle, _____, and blood
non-protein
amino acids found in the amino acid pool of the body are used to synthesize both protein and _____ molecules
energy
amino acids in the pool can be metabolized for _____
ammonia
an amino group can combine with hydrogen to form _____ which is toxic
meat
approximately 2/3 of the dietary protein comes from _____
rice and beans
combining two plant proteins, _____, will provide the essential amino acids needed
dairy
complete sources of protein can be found the my pyramid food group of _____
urea
deamination is the removal of the amino group NH2 and converted to the less toxic _____ molecule, which occurs in the liver
triglycerides, adipose
excess amino acids can be converted into fatty acids and stored as _____ in ____ tissue, which can contribute to weight gain
amino acids and proteins
unlike carbohydrates and triglycerides, _____ are not stored
urea
waste product resulting from the deamination of a protein is _____
10-35%
AMDR for protein intake is _____ of energy intake
marasmus
_____ is a form of protein-energy malnutrition in which a deficiency of energy in the diet causes severe body wasting
pepsin
_____ a stomach enzyme, initiates the break-down process by fragmenting proteins into peptides
vegan vegetarian
_____ are at increased risk of not getting adequate vitamin B12 in their diet
DNA
_____ determines the specific sequence of amino acids in a polypeptide chain
allergies
food _____ can result when a protein is absorbed without being completely digested
muscle contraction
functions of proteins include acid-base balance, fluid balance, and _____
transport
hemoglobin is a _____ protein
aspartame
individuals with the genetic disorder phenylketonuria (PKU) should limit their intake of foods containing _____
deficiency
kwashiorkor is best characterized by a severe protein _____ in young children
peptide bonds
linkage of amino acids in a protein molecule is accomplished by _____
plant
more _____ protein is needed to supply enough of all the essential amino acids
hydrochloric acid
pH lowering effects of _____ convert pepsinogen to pepsin
vegan vegetarian
pattern of food intake that eliminates all animal products is called _____
growing
positive nitrogen balance can occur in a rapidly _____ child
immune
protein consumption is associated with stimulation of _____ response in humans
stomach
protein digestion begins in the _____
duodenum
protein digestion continues in the _____ of the small intestine
malnutrition
protein-energy _____ is characterized by wasting and susceptibility to infection
translation
ribosome and tRNA are involved in protein _____
function
shape of a protein determines it _____
function
shape of a protein determines the protein's _____
deamination
synthesis of glucose from certain amino acids involves _____
transport
the functions of proteins in the body is to _____ substances throughout the body
a
type "a"
