İngilizce-Türkçe-Almanca sözlük

1. Canlı hücrelerin ana maddesini oluşturan, genellikle sülfür, oksijen ve karbon ögeleri bulunan amino asit birleşiminden oluşmuş karmaşık yapılı doğal madde:"Hayvani protein alamayan yerlerde, bu yol ile fakir fukaraya et yedirebilmek imkânı hazırlanmıştır."- B. Felek.
2. Üç ana besin sınıfından biri.Et,yumurta ve baklagillerde(Fasulye,bakla,nohut vs.) bulunur. Mide ve ince barsaklar proteinleri Aminoasitlere dönüştürür.Kan bu aminoasitleri absorbe ederek(emerek) hücre yapımı ve hücrelerin yenilenmesinde(tamiri) kullanır. Bakınız;Amino Acids. i. protein. protein. protein. protein. protein. i. protein. protein. Havyan ve bitki hücrelerinin esas yapı maddeis olan ve özellikle karbon, oksijen, azot, hidrojen ve kükürtten ibaret bileşimlerden biri, protein. protein.
3. protein, protein.
4. Lât. Tıb: Albüminli besleyici madde.
5. protein.
6. protein.

Etymology : French protéine, from Late Greek prOteios primary, from Greek prOtos first; more at PROT-
Pronunciation : 'prO-"tEn also 'prO-tE-
Function : noun
Date : circa 1844

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1. protein.
2. essential organic compound composed of 20 or more amino acids joined by peptide bonds. proteinyou can click anywhere, but just don't click here.
3. A body now known as alkali albumin, but originally considered to be the basis of all albuminous substances, whence its name.
4. In chemical analysis, the total nitrogenous material in vegetable or animal substances, obtained by multiplying the total nitrogen found by a factor, usually 6.25, assuming most proteids to contain approximately 16 per cent of nitrogen. any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein".
5. protein. protein. protein.
6. protein.
7. Protein is a substance found in food and drink such as meat, eggs, and milk. You need protein in order to grow and be healthy. Fish was a major source of protein for the working man. a high protein diet. one of several natural substances that exist in food such as meat, eggs, and beans, and which your body needs in order to grow and remain strong and healthy (protéine, from protos ). 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.

1. protein.