Abstract
Protein occurs in all living things. Formed of amino acids bonded together in peptide linkage, proteins have a far greater potential for variability than do either carbohydrates or lipids. The combinations and permutations of the approximately twenty amino acids occurring in protein are legion, and the unique sequence and length of each protein gives it its conformation and makes it suitable for its particular function. Because of the many different proteins, the functions of protein are numerous: structural components, catalysts of chemical reactions (i.e. enzymes), transporting agents, hormonal messengers (e.g. insulin), osomotic regulators (e.g. albumin), buffers, etc.
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© 1977 R.A. Freedland and Stephanie Briggs
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Freedland, R.A., Briggs, S. (1977). Protein and amino acids. In: A Biochemical Approach to Nutrition. Outline Studies in Biology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5732-9_5
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DOI: https://doi.org/10.1007/978-94-009-5732-9_5
Publisher Name: Springer, Dordrecht
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