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Talk:Protein

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Latest comment: 11 months ago by MedinfoBox in topic Semi-protected edit request on 27 August 2025
Good articleProtein has been listed as one of the Natural sciences good articles under the good article criteria. If you can improve it further, please do so. If it no longer meets these criteria, you can reassess it.
Article milestones
DateProcessResult
December 23, 2005Good article nomineeListed
November 6, 2006Peer reviewReviewed
November 3, 2008Good article reassessmentDelisted
April 26, 2009Good article nomineeListed
January 1, 2025Good article reassessmentKept
Current status: Good article

Some comments

[edit]

Really nice article, with suitable coverage. The following points might be considered even if this article is granted FA status.

  • Lede paragraphs need to cite some big-time biochem textbooks.
  • For me, the tie-in to nutrition is not very relevant to understanding proteins. That section then goes on about essential amino acids, which is very tangential topic. Instead, this section should focus on digestion, which is a core aspect of proteins, how are they broken down? Peptidases. Industry conducts large scale hydrolyses to make some amino acids.
  • Could not understand this phrase: “As interactions between proteins are reversible and depend heavily on the availability of different groups of partner proteins to form aggregates that are capable to carry out discrete sets of ..”
  • A few places refer to “researchers” (which makes researchers seem like a caste-system). Usually such phrases can be recast to remove the term “researcher”
  • Heavy use of “key”. If nature uses something, it is key. So, often “key” is superfluous.
  • Heavy use of amino acid residues. Possibly somewhere the distinction between aa’s and their residues should be mentioned.
  • Prosthetic groups/cofactors are barely mentioned (or I missed it). My sense is that most proteins have these components (like the image of myoglobin).
  • The abundances of proteins could be mentioned. It is often stated that RuBisCO is an abundant protein because it is so inefficient as a protein. Anyway some sense of the protein inventories of various cells.
  • Health: are proteins used as vaccines or medicines.

--Smokefoot (talk) 19:39, 18 December 2024 (UTC)Reply

"Proteen" listed at Redirects for discussion

[edit]

The redirect Proteen has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2024 December 22 § Proteen until a consensus is reached. User:Someone-123-321 (I contribute, Talk page so SineBot will shut up) 11:42, 22 December 2024 (UTC)Reply

Expected a reference to pryon/prion and self replication. It was not there, yet some articles link to Protein as kernels of self replication (along with RNA and DNA) 77.160.37.24 (talk) 17:38, 26 June 2025 (UTC)Reply

Semi-protected edit request on 27 August 2025

[edit]
Foods with high protein content (per 100 g)[1]
FoodProtein (g)Protein (% by weight)
Chicken breast (cooked, skinless)3131%
Turkey breast (cooked)2929%
Tuna (canned in water)2929%
Lean beef (cooked)2626%
Salmon (cooked)2525%
Egg (whole, cooked)1313%
Skim milk (liquid)3.43.4%
Greek yogurt (non-fat, plain)1010%
Lentils (cooked)99%
Chickpeas (cooked)8.99%
Almonds (raw)2121%
Peanuts (roasted)2525%
Tofu (firm)88%
Soybeans (cooked)16.617%

 Preceding unsigned comment added by MedinfoBox (talkcontribs) 08:48, 27 August 2025 (UTC)Reply

References

  1. USDA FoodData Central. FoodData Central. United States Department of Agriculture. Retrieved 2025-08-27.