Introduction to proteins and nucleic acids. Basic biochemcial structure of these molecules. Important functions of these biomolecules in living cells

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1 Food Biotechnology (BIT-313) Lecture 3 Introduction to proteins and nucleic acids Basic biochemcial structure of these molecules Important functions of these biomolecules in living cells Industrial significance of these biomolecules 1

2 Understand the significance of proteins and nucleic acids in food Understand basic structure and function of some commonly used proteins and NAs in food industry Understand the role of these molecules in important metabolic pathways in the food industry Section III 2

3 Most abundant macromolecules found in living cells 30-70% cell dry weight Essential to all life forms High molecular weigth heteropolymers Made up of different amino acids (AAs) Roles in Bioprocesses Cell Signalling Cell Adhesion Immune Response Structural and Mechanical Roles Muscles and connective tissues Cell walls in Plants Other structures in animals 3

4 Structure Regulation Catalysis Storage Functions Movement Protection Transport Hormones Animals Dairy Products Fish Meat Botanical Pulses Seeds Green Vegetable 4

5 Willams, P.A & Phillips, G.O. (2011) High Biological Value (HBV): contain all essential amino acids Low Biological Value (LBV) :do not contain all essential amino acids (must be supplemented by other sources) HBV Protein Foods LBV Protein Foods 5

6 C, H, O, P, N, S 20 amino acids Primary amine group and carboxylic group attached to α-carbon R group is different in every amino acid (characteristics of AA) Amphoteric in nature C-terminus N-terminus Acidic Part Alkaline Part Amino acids join together to form a Peptide chain Free OH of one AA combines with the NH 2 of the next AA Protein size ranges between 15-10,000 AA 6

7 Primary Secondary Tertiary Quaternary Simple Classification Fibrous (Structural roles) Globular (Functional roles) Peptide Linkage 7

8 α- helix β- pleated sheets 8

9 Linear proteins structural roles long fibers (collagen, cartilage, keratin) Globular proteins dynamic/ functional role Soluble in aqueous environment Transport processes Enzymes Food Cosmetics Pharmaceutical Medicines Adhesives Packaging 9

10 Food ingredients Food additives Assignment 1 Section IV 10

11 Long, thin, fibrous molecule DNA part of chromosomes Molecular weight upto 10 9 DNA and RNA polymers of neclotides Monomer of DNA and RNA Nitrogen base 5-carbon sugar? Phosphate group 5 different types of bases (Purines A,G; Pyrimidines C,T,U) Purine Pyrimidine 11

12 Purine Ribose Purine Phosphate Ribose 12

13 Hydrogen bonding between DNA antiparallel strands Purines (A,G) Pyrimidines (C,T) (A T)(G-C) pairing 5 and 3 running in opposite directions Charged phosphate group on the outside (Increase solubility) 3 OH of one AMP molecule reacts with phosphate on 5 C of another AMP molecule In DNA, H-bonding between N bases 13

14 Two main functions Generation of new DNA (Replication) Protein synthesis via RNA 14

15 Single random coil Purines (A,G), Pyrimidines (C,U) Three main types of RNA in cells rrna( 70%) trna (15%) mrna (5%) Important role in protein synthesis Nucleic Acid rich foods Fish (salmon, sardine, herring) Nuts, wheat germ, oats Onion, spinach, asparagus Animal meats & eggs Nutrients that aid DNA/RNA synthesis Folic acid, B vitmains, riboflavin, biotin (eggs), vitamin C Zinc, Magnesium, Chromium, Selenium 15

16 Cellular regeneration Slow aging Improved immune system Purine and pyrimidine content of foods Metabolic disorders Gout (uric acid accumulation) 16

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