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protein

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

protein All living tissues contain proteins; they are polymers of amino acids, joined by peptide bonds. The name was coined by the Dutch chemist Gerard Johann Mulder (1838) meaning ‘of the first importance’. There are twenty main amino acids in proteins, and any one protein may contain several hundred or over a thousand amino acids, so an enormous variety of different proteins occur in nature, i.e. in foods and our bodies.

Generally a polymer of relatively few amino acids is referred to as a peptide (e.g. di‐, tri‐, and tetrapeptides); oligopeptides contain up to about 50 amino acids; larger molecules are polypeptides or proteins.

The sequence of the amino acids in a protein determines its overall structure and function: many proteins are enzymes; others are structural (e.g. collagen in connective tissue and keratin in hair and nails); many hormones are polypeptides.

Proteins are constituents of all living cells and are dietary essentials. Chemically they are distinguished from fats and carbohydrates by containing nitrogen. They are composed of carbon, hydrogen, oxygen, nitrogen, sulphur, and sometimes phosphorus.

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DAVID A. BENDER. "protein." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 30 Nov. 2009 <http://www.encyclopedia.com>.

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Book article from: World of Microbiology and Immunology ...form peptides and proteins. Conventionally, the term protein is used to designate...Every enzyme is also a protein. Enzymes are proteins that function as catalysts...of connecting one protein to another. Some proteins of such signaling...

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