protein

18 ENTRIES FOUND:

pro·tein

noun, often attributive \ˈprō-ˌtēn also ˈprō-tē-ən\

: a substance found in foods (such as meat, milk, eggs, and beans) that is an important part of the human diet

Full Definition of PROTEIN

1
:  any of various naturally occurring extremely complex substances that consist of amino-acid residues joined by peptide bonds, contain the elements carbon, hydrogen, nitrogen, oxygen, usually sulfur, and occasionally other elements (as phosphorus or iron), and include many essential biological compounds (as enzymes, hormones, or antibodies)
2
:  the total nitrogenous material in plant or animal substances

Examples of PROTEIN

  1. You need more protein in your diet.
  2. These foods are an excellent source of protein.
  3. These foods have all of the essential proteins.

Origin of PROTEIN

French protéine, from Late Greek prōteios primary, from Greek prōtos first — more at prot-
First Known Use: circa 1844

Other Biochemistry Terms

bile, biodegradable, capsaicin, keratin, metabolism

pro·tein

noun , often attrib \ˈprō-ˌtēn, ˈprōt-ē-ən\   (Medical Dictionary)

Medical Definition of PROTEIN

1
: any of numerous naturally occurring extremely complex substances (as an enzyme or antibody) that consist of amino acid residues joined by peptide bonds, contain the elements carbon, hydrogen, nitrogen, oxygen, usually sulfur, and occasionally other elements (as phosphorus or iron), that are essential constituents of all living cells, that are synthesized from raw materials by plants but assimilated as separate amino acids by animals, that are both acidic and basic and usually colloidal in nature although many have been crystallized, and that are hydrolyzable by acids, alkalies, proteolytic enzymes, and putrefactive bacteria to polypeptides, to simpler peptides, and ultimately to alpha-amino acids
2
: the total nitrogenous material in plant or animal substances; especially : crude protein

protein

noun    (Concise Encyclopedia)

Any of numerous organic compounds, complex polymers of amino acids that are involved in nearly every aspect of the physiology and biochemistry of living organisms. Twenty different amino acids are common to proteins, linked in chains of hundreds to thousands of units. An active protein molecule has three important levels of structure: primary (the amino acid sequence), determined by the genes; secondary (the geometric shape, often a helix), determined by the angles of the covalent bonds between and within amino acids; and tertiary (the looped and folded overall shape), determined largely by attraction between oppositely charged groups (and repulsion between like charged groups) on amino-acid side chains and especially by hydrogen bonding. The tertiary structure, which can be globular or sheetlike with ridges, crevices, or pockets, often holds the key to a protein's biological activity. Proteins can serve, e.g., as structural material (as in connective tissue and hair; see collagen; keratin), as enzymes and hormones, as transporters of essential substances such as oxygen (see hemoglobin), as antibodies, or as regulators of gene expression. Some proteins are simple (amino acids only), some conjugated (see conjugation) to other groups, often vitamins or metal atoms needed in tiny amounts in the diet (see coenzyme; cofactor). Rhodopsin and hemoglobin are conjugated proteins. Proteins may be covalently linked to other atoms or molecules, as to sugars (glycoproteins), phosphate groups (phosphoproteins), or sulfur (sulfoproteins). Proteins are an essential human nutrient, obtained from both plant and animal foods. Their greatest commercial use is in food products; they are also employed in adhesives, plastics, and fibres.

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