Introduction

Proteins are complex molecules that form an essential part of the human body. They are actively involved in enhancing the physical and chemical processes of the human body by working on the tissues and organs. Jons Jacob Berzelius coined the term “protein” in 1938. The word comes from Proteios, meaning “holding first place”. Every species has proteins; they differ from species to species and organ to organ. 20 types of amino acids are arranged in combinations to form a variety of proteins. This article focuses on the properties, types and categories of protein.

Levels of Protein

Proteins have four level structures. Listed below are the four broad classifications of proteins:

1. Primary or the first level: In this type of protein classification, the structure is a series of amino acids bound together according to the information stored in the genes. It is the simplest form of protein. Examples of primary levels of protein include haemoglobin and dystrophin. Haemoglobin transfers oxygen in the blood flow from the lungs to the tissues while Dystrophin strengthens muscle fibres and protects them from injuries. 
2. Secondary or the second level: This type of protein is more complex than the primary type of protein and generally contains amino acids that are twisted, tangled, and folded. 

The bonding of the amino acids is either intermolecular or intramolecular via hydrogen and polypeptide bonds. An example of the secondary protein includes the alpha-helices structures and beta-pleated sheets. Alpha-helix structures are tight rod-like twisted structures that constitute the protein and the beta-pleated sheets are polypeptides standing vertically. The distance between each line of polypeptides is approximately 3.5 degrees.

1. Tertiary or the third level: The protein’s tertiary structure is comparatively more complex than the first and second levels and generally comprises amino acids twisted, tangled, and folded again from the second level. This level is critical because it is at this level that the polypeptide becomes active. The fold and twists in the structure also enable the amino acid molecules to interact, resulting in their unique features and functions and forming a three-dimensional figure. Examples of the tertiary level include alpha-helices situated parallel or at right angles and alpha-keratin. 
2. Quaternary or the fourth level: This is the last level of protein structure. The quaternary stage consists of more than one complex folded and twisted chain of amino acids. Because of their form of having more than two folded chains, it is also known as oligomers. This stage is also critical because it allows the protein properties to change. Examples of the quaternary level include haemoglobin, DNA polymerase, and ion channels.

Whey Protein 

Whey is the residue liquid remaining after straining or curdling of milk. It is nutritious and helps enhance the body’s immune system. 

Athletes commonly use it to improve their strength and performance. Whey protein is safe when taken in recommended doses. High doses may result in nausea, vomiting, and loss of appetite. There are precautions also while intaking whey protein. 

Children must not intake Whey Protein directly. Parents must ensure that the protein is given with milk to avoid adverse effects like indigestion or problems in other organs. Also, people allergic to cow’s milk or lactic products must avoid whey protein as this might cause a bad reaction in their bodies. The best whey protein enhances muscle power, agility, strength, and immunity power. 

The biggest drawback of whey protein is that science has shown no proof of its capabilities. Therefore, users must analyse both the advantages and disadvantages and decide whether they want to consume the product. 

Plant-Based Protein 

Plants form an essential part of the ecosystem. They provide a lot of nutrients and protein to the human body. As more people prefer a vegetarian diet approach, it is vital to know the plants which give high amounts of protein and nutrients. Listed below are some of the plants that have high amount of protein in them:

1. Lentils: Cooked Lentils contain a high percentage of protein, approximately 8.84 grams of protein per half cup. Lentils also consist of other nutrients like potassium, iron and fibre. They benefit the body preventing medical conditions like diabetes, colon cancer and cholesterol. The fibre in lentils also prevents constipation.
2. Almonds: Almonds contain approximately 16.5 grams of protein per half cup. Almonds are also rich in Vitamin E. Some benefits of almonds include enhancing eyesight, enhancing memory and nourishing the skin. 
3. Chickpeas: Chickpeas contain approximately 7.25 grams of protein per cup. Other than protein, chickpeas are also extremely rich in carbohydrates, fibre and fat. The benefits of Chickpeas include improving digestion, managing weight and strengthening the bones.
4. Peanuts: Peanuts contain approximately 20.5 grams of protein per half cup. Other than protein, Peanuts are also rich in carbohydrate, fat, magnesium and fibre. The benefits of Peanuts include managing cholesterol levels, sharpening memory and a healthy heart.

Other items that exhibit plant-based proteins include tofu, potatoes, chia seeds, quinoa, beans, etc. Plant-based proteins are natural with almost no significant side effects.

Conclusion

Protein is the building block of the human body. It carries out several functions, including processing chemical reactions via enzymes, creating and recreating DNA, balancing hormones in the body, strengthening a healing immunity system, carrying out muscle movements, breaking down the nutrients that the body absorbs, and supplying energy. In addition, protein can conduct highly complex chemical processes in the body. New dietary supplements like Whey and plant-based proteins are coming up. Whey has proven to be a capable dietary supplement even with all the side effects that come with it. Plant-Based proteins, on the other hand, have no explicit side effects and are really effective forms of protein.