What are the requirements for amino acids to make up proteins?

Protein: What is it made of? What determines him when he absorbs and utilizes?

There are 20 types of amino acids that make up proteinsThe twenty amino acids are: glycine.

Alanine, valine, leucine, isoleucine, phenylalanine, proline, tryptophan, serine, tyrosine, cysteine, methionine, asparagine, glutamine, threonine, aspartic acid.

Glutamic acid, lysine.

Arginine and histidine.

The role of amino acids:

A portion of amino acids are broken down or synthesized in the liver; The other part of amino acids continues to be distributed with the blood to various tissues and organs, where they can be selected to synthesize various specificities.

Proteins of tissue.

Under normal circumstances, amino acids enter the blood at almost the same rate as their output, so the amount of amino acids in the blood of a normal person is quite constant. If calculated as amino nitrogen, the content is 4 6 mg per 100 milliliters of plasma, and the content is per 100 milliliters of blood cells.

The medium content is milligrams.

After a full meal of protein, a large amount of amino acids is absorbed, and the level of amino acids in the blood temporarily increases, and after 6 to 7 hours, the content returns to normal. Explains amino acid metabolism in the body.

In dynamic equilibrium, with blood amino acids as its balance hub, the liver is an important regulator of blood amino acids.

Therefore, food proteins are digested and broken down into amino acids, which are absorbed by the body, and antibodies use these amino acids to synthesize their own proteins. The body's need for protein is actually the need for amino acids.

Composition of proteinsAmino acidsThere are 22 of them, and 20 of them are called common amino acids or basic amino acids. The last two were discovered, one is selenium-containedCysteine, and the other is pyrroleLysine, both of which are encoded directly by codons.

Protein amino acids refer to amino acids that can be found in proteins and encoded in the standard genetic code, amino acids, are organic compounds containing basic amino groups and acidic carboxyl groups, and the chemical formula is RCHNH2COOH. A compound formed after the hydrogen atom on the carbon atom of carboxylic acid is replaced by an amino group.

Similar to hydroxy acids, amino acids can be divided into -, w, and -.. according to the position of the amino group attached to the carbon chainamino acids, but the amino acids obtained by protein hydrolysis are all -amino acids, and there are only twenty-two kinds.

Including glycine.

Alanine, valine, leucine, isoleucine, methionine (methionine), proline, tryptophan, serine, tyrosine, cysteine, phenylalanine, asparagine, glutamine.

Threonine, aspartic acid.

Glutamic acid, lysine, arginine.

Histidine, selenocysteine, and pyrrole lysine (found only in a few bacteria), which are the basic units that make up proteins.

The above content reference: Encyclopedia - protein amino acids.

There are a total of 22 types of protein amino acids, of which 20 are called common amino acids or basic amino acids.

Amino acids, are organic compounds containing basic amino and acidic carboxyl groups, and the chemical formula is RCHNH2Cooh. A compound formed after the hydrogen atom on the carbon atom of carboxylic acid is replaced by an amino group.

The amino acid molecule contains two functional groups, amino and carboxyl. Amino acids are the basic substances that make up proteins needed for animal nutrition.

Amino acids are colorless crystals with a melting point of more than 200, which is much higher than that of ordinary organic compounds. -Amino acids have 4 different tastes: sour, sweet, bitter, and fresh. Monosodium glutamate and glycine are the most used umami seasonings.

Chemical properties. 1. Reaction of amino group: acylation reaction; reaction with nitrous acid; reacts with aldehydes; sulfonylation reaction; reacts with DNFB; Salt reaction.

2. The reaction of the carboxyl group of the amino acid is the same as other carboxylic acids, and under certain conditions, acylation, esterification, decarboxylation and salt formation reactions can occur.

3. Reaction with ninhydrin hydrate: -amino acids and ninhydrin hydrate are heated together in a weakly acidic solution, and the corresponding -ketoic acid is generated by oxidative deamination, which is further decarboxylated to form aldehydes, and hydrated ninhydrin is reduced to reduced ninhydrinhydrone.

In the weakly acidic solution, the ammonia removed from the reduced ninhydrin and amino acids reacts with another hydrated ninhydrone to condense to form a blue-purple complex, proline and hydroxyproline react with ninhydrin to produce a yellow substance, and the rest of the -amino acids react with ninhydrin to produce a blue-purple substance. This color reaction is often used for colorimetric determination of -amino acids and color development for color layer analysis.

The above content reference:

Encyclopedia - Amino acids.

There are more than 20 kinds of amino acids, which are proteins that make up living things.

Eight essential amino acids: isoleucine, leucine jujube, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

The non-essential amino acids are: glutamic acid, aspartic acid, proline, transproline, serine.

In addition, people call cystine, tyrosine, arginine, and glycine semi-essential amino acids.

There are more than 20 kinds of amino acids that make up proteins.

Amino acids are the basic building blocks of proteins, which are closely related to life and various forms of life activities, and proteins are involved in every cell and all important components of the body.

Protein accounts for 16% of the body's weight, which means that a 60kg adult canton Lu person has about protein in his body. There are many types of proteins in the human body, with different properties and functions, but they are all composed of more than 20 kinds of amino acids (amino acids) in different proportions, and are constantly metabolized and renewed in the body.

Protein composition and characteristics.

Protein is composed of C (carbon), H (hydrogen), O (oxygen), N (nitrogen), and general proteins may also contain P (phosphorus), S (sulfur), Fe (iron), Zn (zinc), Cu (copper), B (boron), Mn (manganese), I (iodine), Mo (molybdenum), etc.

The percentage of these elements in protein is about: carbon 50%, hydrogen 7%, oxygen 23%, nitrogen 16%, sulfur 0 3%, and other trace amounts.

1) All proteins contain nitrogen, and the nitrogen content of various proteins is very similar, with an average of 16%.

2) Protein coefficient: The presence of 1 g of nitrogen in any biological sample indicates the presence of about 100 16 = proteins, often called protein constants.