Protein Flashcards
What does LBV stand for?
Low Biological Value
Whats does HBV stand for?
High Biological Value
What does LBV protein mean?
ESSENTIAL AMINO ACIDS
It means it doesn’t have all the essential amino acids.
What does complementary proteins?
When you pair 2 different LBV proteins to get all the essential amino acids that you need in your body.
What does denaturation mean?
When protein breaks down chemically and bonds are broken.
What does coagulation mean?
When the protein molecules join together
Give 4 examples of alternative proteins?
-Mycoprotein - Made form mushrooms and egg whites
it is a good substitute for fillet, mince or chicken
-Soya- Has to be cooked
Used to make tofu which can be used differently depending on how firm the tofu is.
-TVP-textured protein mae form soya
used as a substitute for sausages and burger meat
What are HBV protein?
ESSENTIAL AMINO ACIDS
it has all the essential amino acids
What are HBV protein?
ESSENTIAL AMINO ACIDS
it has all the essential amino acids needed for the body
Give examples of sources of LBV protein?
chickpeas, Kale, nuts
Give sources of HBV protein?
they tend to be from protein sources
chicken, lamb, goat
fish and eggs
What are Alternative protein?
they are another HBV sources that is suitable for both vegans and vegetarians
What happens in the process when you cook meat?
The meat first denatures and release water that was trapped in the protein.
Then the meat coagulates and protein molecules join back together making the meat change in texture and taste. It becomes firmer and moisture get lost.
If it overcooks, extra moisture is forced out making meat dry and rubbery.
Foam formation
Eg: how is meringue made
Foams are formed when gas is trapped in a liquid
the liquid have protein inside that when they are agitated the protein denture
When liquid coagulates it traps the air and then foam is created.
Gluten Formation
bread making
- Gluten is found in wheat flour
- Gluten is formed when water is added to flour
- Gluten molecules are coiled and when kneaded they become longer, strechy and stronger
- When dough reaches high temperature, gluten coagulates and dough stays stretchy
