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PROTEINELE Dumitrascu Alexandru si Stanciu Adrian

PROTEINELE Dumitrascu Alexandru si Stanciu Adrian. DEFINI ŢIE.

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PROTEINELE Dumitrascu Alexandru si Stanciu Adrian

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  1. PROTEINELEDumitrascu Alexandru si Stanciu Adrian

  2. DEFINIŢIE • Proteinele sunt componente de baza ale tuturor celulelor vii, alaturi de lipide, zaharide, vitamine, enzime, apa si saruri anorganice, formand impreuna un sistem complex in cadrul caruia se petrec o serie de reactii chimice care asigura reproducerea, dezvoltarea si functionarea normala a fiintelor vii. • Sunt componente ale structurilor celulare si au functii biologice fundamentale : enzimatice, hormonale , imunologice.

  3. Clasificarea proteinelor • Dupa sursa de provenienta : • - proteine de origine vegetala • - proteine de origine animala • Dupa solubilitatea in apa si in solutii de electoliti : • - insolubile (fibroase) • - solubile (globulare) • Dupa produsii rezultati la hidroliza totala : • proteine propriu-zise ( dau prin hidroliza totala numai α- aminoacizi) • proteine conjugate sau proteide ( prin hidroliza totala se obtine, pe langa α- aminoacizi, si o alta substanta, care in structura proteinei apare ca grupa prostetica)

  4. Proteine de origine vegetala Dupa sursa de provenienta : • Proteine de origine animală

  5. Dupa solubilitatea in apa si in solutii de electoliti : PROTEINE INSOLUBILE(FIBROASE) • PROTEINE SOLUBILE (GLOBULARE)

  6. Dupa produsii rezultati la hidroliza totala : Proteine propriu-zise Proteine conjugate sau proteide Proteinele fibroase se gasesc in organismul animal in stare solida si confera tesuturilor rezistenta mecanica (proteine de schelet) sau protectie impotriva agentilor exteriori.

  7. ROLUL PROTEINELOR IN ORGANISMUL UMAN:1. Plastic. 2. Functional (realizeaza presiunea oncotica; participa la echilibrul acido-bazic;).3. Aparare (refacerea tesuturilor lovite, anticorpi). 4. Energetic - prin ardere dau 4,1 Kcal/g proteine;

  8. SURSE DE PROTEINE-Produse animale: lapte, branzeturi (100g branza = 25-30 g proteine), carne (20% proteine),viscere (ficat, rinichi, inima, splina, peste), oua.- Leguminoase: fasole (20-25%), mazare, soia (35%).- Cereale : paine (8%).- Nuci, arahide, alune, cartofi, ciuperci, legume, fructe (ultimele 2 mai putin).

  9. Bibliografie • http://ro.wikipedia.org/wiki/Proteine • Manual clasa a-X-a

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