protein

Question 1

coagulation

Answer 1

The setting or joining together of lots of denatured protein molecules during heating or change in PH. An irreversible change to the appearance and texture of protein foods.

Question 2

denaturation

Answer 2

Denaturation occurs when the protein’s structure unravels.

Question 3

foam formation

Answer 3

Foams are formed when air is trapped (aeration) inside liquid, when liquids containing proteins are agitated (such as egg whites being whisked) the proteins inside the liquid denature causing them to stretch and air becomes trapped inside the liquid.

Question 4

amino acids

Answer 4

The ‘Building blocks’ that join together to make protein molecules

Question 5

essential amino acids

Answer 5

Amino acids that the body cannot make itself and must get from the food we eat

Cannot be made by the body
Must be obtained from food sources
Necessary to carry out the functions of protein in the body
There are 8 for Adults and 10 for Children (2 extra)

Question 6

Biological Value

Answer 6

The number of essential amino acids that a protein food contains

Question 7

protein complementation

Answer 7

Eating different LBV protein foods together in order to get all essential amino acids the body needs

Question 8

non essential amino acids

Answer 8

Can be made/manufactured by the body
Do not need to be obtained from food

Question 9

Functions of Protein

Answer 9

The growth and development of new cells in the body.
The repair of damaged cells in the body - aids muscle repair.
Makes up body tissues - cells, hair, skin, nails.
Produces hormones and enzymes which regulate chemical reactions in the body.
A secondary source of energy for the body when all other functions have been carried out.

Question 10

protein alternatives

Answer 10

Manufactured products that are used as alternatives to meat
They all have a high protein content and often a low fat content
They have little flavor on their own
Examples:
Tofu
Quorn
TVP (Textured vegetable protein)

Question 11

protein deficiencies

Answer 11

Kwashiorkor is a severe form of malnutrition. It’s most common in some developing regions of the world where babies and children have a diet that lacks protein and other essential nutrients.

Question 12

excess protein

Answer 12

Excess is stored as fat
Weight gain - Obesity
Puts a strain on the liver and kidneys

Question 13

other protein deficiencies

Answer 13

Children do not grow properly
Tiredness
Bloating
Prone to injuries
Hair loss
Poor skin and nails - Weaken
Infections - as immune system won’t work as well
Poor digestion of food

Question 14

dietary reference values

Answer 14

Estimates of amounts of nutrients needed by different groups of people within a population.

Question 15

mycoprotein

Answer 15

a type of protein produced by fermentation of fungi. a popular brand of mycoprotein is QUORN

Question 16

advantages of protein alternatives

Answer 16

They are more economical than meat or fish as they cost much less.
They are lower in saturated fat and contain unsaturated fat to aid heart health.
They have longer shelf lives so will not expire as quickly as fresh meat.
They are suitable for vegetarians and vegans.
Many types can be a good source of fibre, so will aid digestion of food.
They are versatile and can be prepared and consumed in many ways.