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Home Ec 2 > Protein > Flashcards

Protein Flashcards

1
Q

Protein in cheese

A

Caseinogen

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2
Q

Protein in milk

A

Lactalbumin, caseinogen

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3
Q

Protein in eggs

A

Ovalbumin, livetin, vitellin, albumin

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4
Q

Protein in fish

A

Myosin, collagen, actin

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5
Q

Protein in meat fibres

A

Myosin, actin, globulin

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6
Q

Protein in meat connective tissue

A

Collagen, elastin

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7
Q

Protein in wheat

A

Gluten

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8
Q

Protein in soya beans

A

Glycinin

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9
Q

Protein in rice

A

Oryzenin

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10
Q

Protein in corn/maize

A

Zein

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11
Q

Structural function of protein

A

Growth and repair of body cells. Deficiency can result in retarded growth and delayed healing

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12
Q

Physiological function of protein

A

Making hormones, enzymes, antibodies, blood proteins and nucleoprotein. Deficiency can result in malfunction of body organs and prone to infection

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13
Q

Nutritive function of protein

A

Provides essential amino acids to the body. Excess is used for heat and energy. Deficiency can result in kwashiorkor, marasmus and a lack of energy

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14
Q

Two classifications of protein

A

Simple, conjugated

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15
Q

Conjugated protein

A

A protein molecule and non-protein molecule joined together

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16
Q

Two examples of conjugated proteins

A

Lipoproteins eg lecithin (egg), phosphoproteins eg caseinogen (milk)

17
Q

Two subgroups of simple animal proteins

A

Fibrous, globular

18
Q

Two subgroups of simple plant proteins

A

Glutenins, prolamines

19
Q

Example of simple fibrous and globular animal proteins

A

Fibrous - elastin (meat connective tissue)
Globular - ovalbumin (egg whites)

20
Q

Example of simple glutenin and prolamine plant proteins

A

Glutenins - glutenin (wheat)
Prolamines - zein (maize)

21
Q

6 properties of protein

A

Denaturation, solubility, Maillard reaction, elasticity, foam formation, gel formation

22
Q

denaturation

A

Change in the nature of the protein. Protein chain unfolds causing a permanent change to the structure. Caused by heat, chemicals, agitation

23
Q

Heat denaturation

A

Most proteins coagulate when heated eg egg white at 60°, egg yolk at 68°

24
Q

Chemical denaturation

A

Acids, alkali, alcohol and enzymes cause protein structure to change. Eg lemon juice in milk causes milk protein caseinogen to curdle

25
Q

Agitation denaturation

A

Involves whipping or whisking the protein. Causes protein chains to unfold and partial coagulation

26
Q

Solubility (property of protein)

A

Proteins are generally insoluble in water. Two exceptions are - egg white in cold water, connective tissue (converts to gelatine) in hot water

27
Q

Maillard reaction (property of protein)

A

Also known as non-enzymic browning. Occurs when food is roasted, baked or grilled.
Amino acid + carbohydrates + dry heat = brown colour

28
Q

Elasticity (property of protein)

A

Certain proteins have an elastic property eg gluten in flour enabling bread to rise during cooking

29
Q

Foam formation (property of protein)

A

Eggs whites are whisked causing air bubbles to form as protein chains unravel, whisking produces heat which slightly sets egg whites (this foam will collapse after a while unless subjected to heat).
Baking causes permanent coagulation of the protein, trapping air bubbles

30
Q

Gel formation (property of protein)

A

Collagen, when heated, forms gelatine. Gelatin can absorb large amounts of water. On cooling this becomes solid and a gel is formed.
A gel is a semi-solid viscous solution. All gels have a 3 dimensional network whereby water becomes trapped

31
Q

Effects of heat on protein

A

Coagulation, colour change (myoglobin in meat changed red to brown), Maillards reaction (dry heat), tenderizing (moist heat)(collagen in meat changes to gelatine and fibres fall apart), becomes digestible

32
Q

Protein deamination

A

Left over amino acids are brought to the liver. The NH2 group is broken off, changed to ammonia, then to urea, and then excreted. The rest of the molecule is converted to glucose and used for releasing energy

33
Q

RDA of protein

A

1g per kg of body weight

34
Q

Energy value of protein

A

1g of protein gives 4kcal of 17kj

35
Q

What happens to proteins in the stomach

A

Proteins are churned.
Gastric juice contains enzymes rennin and pepsin
Rennin changed caseinogen to casein
Pepsin changes proteins to peptones

36
Q

What happens to proteins in the pancreas

A

Pancreatic juice contains enzyme trypsin
Trypsin changes protones to peptides

37
Q

What happens to proteins in small intestine

A

Intestinal juice contains enzyme peptidase
Peptidase changes peptides to amino acids

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