Digestion of proteins

Digestion of proteins

Introduction

• Proteins are essential nutrients found in the foods we eat, and our bodies need them for various functions.
• During digestion, enzymes in our bodies break down the proteins we consume into their constituent amino acids through a process known as hydrolysis.

Hydrolysis of Proteins

• Proteins obtained from plant or animal sources are broken down during digestion by hydrolysis.
• Hydrolysis is a chemical process that involves the addition of a water molecule (H₂O) to break the chemical bonds within proteins.
• Specifically, the H atom from the water molecule attaches to the nitrogen (N) atom, restoring the amino group, and the hydroxyl (OH) group attaches to the carbon (C) atom, restoring the carboxyl group on the neighbouring amino acid.

In the Laboratory

• In laboratory settings, proteins can be hydrolysed using concentrated sulfuric acid and refluxing the mixture for several hours.
• The amino acids resulting from hydrolysis can be identified based on the structure of a section of the protein.

Identification of Amino Acids

• In the laboratory, the amino acids present in a protein can be identified by first hydrolysing the protein using acid or alkali.
• Chromatography is a technique used to separate and analyse the amino acids obtained from hydrolysis.
• Known amino acids are applied to the chromatogram alongside the hydrolysed protein, allowing for the identification of the amino acids in the protein.

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Digestion of proteins

Conclusion:

• During digestion, proteins from food are broken down into amino acids by the process of hydrolysis.
• Amino acids, the building blocks of proteins, are transported in the bloodstream and are used by the body to build the specific proteins it requires for various functions.
• In laboratory settings, hydrolysis of proteins can be performed to identify the amino acids present in a protein by using chromatography techniques.