Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

3. Amino Acids

Amino Acid Groups

Biochemistry

3. Amino Acids

Amino Acid Groups

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Multiple Choice

Which of the following is NOT a measure of protein quality in food?

Isoelectric Point (pI)

Net Protein Utilization (NPU)

Protein Digestibility-Corrected Amino Acid Score (PDCAAS)

Biological Value (BV)

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Understand the concept of protein quality: Protein quality refers to how well a protein source meets the body's amino acid requirements and its digestibility. Common measures of protein quality include PDCAAS, BV, and NPU.

Define each term: Biological Value (BV) measures how efficiently the body can use the absorbed protein. Net Protein Utilization (NPU) evaluates the percentage of ingested protein that is retained in the body. Protein Digestibility-Corrected Amino Acid Score (PDCAAS) combines digestibility and amino acid composition to assess protein quality.

Clarify the term 'Isoelectric Point (pI)': The isoelectric point is the pH at which a protein has no net electrical charge. It is a physicochemical property of proteins and is not related to their nutritional quality or digestibility.

Compare the options: BV, NPU, and PDCAAS are all measures of protein quality in food, as they assess the nutritional value and usability of proteins. The isoelectric point (pI), however, is unrelated to protein quality in food and is instead a property used in protein purification and characterization.

Conclude that the isoelectric point (pI) is NOT a measure of protein quality in food, as it does not evaluate digestibility, amino acid composition, or usability of proteins in the body.