Protein 2.0

Question 1

What type of nutrient is protein?

Answer 1

Macro-nutrient

Question 2

What are the elements of protein?

Answer 2

Carbon, Hydrogen, Oxygen, Nitrogen

Question 3

What are the classifications for protein?

Answer 3

LBV (low biological value) and HBV (high biological value)

Question 4

What is the energy value of 1g of protein?

Answer 4

4 Calories

Question 5

What are essential amino acids?

Answer 5

Amino acids that can’t be made by the body.

Question 6

What are non-essential amino acids?

Answer 6

Amino acids that can be made in the body.

Question 7

Examples of essential amino acids?

Answer 7

Valine, Lysine, Leucine, Methionine

Question 8

Examples of non-essential amino acids?

Answer 8

Serine, Cysteine

Question 9

What does HBV stand for?

Answer 9

High Biological Value - contains lots of essential amino acids.

Question 10

What does LBV stand for?

Answer 10

Low Biological Value - contains little to no essential amino acids.

Question 11

Examples of HBV protein sources?

Answer 11

Eggs, Milk, Meat, Soya beans

Question 12

Examples of LBV protein sources?

Answer 12

Beans, Peas, Lentils, Pasta, Gelatine

Question 13

Animal protein: Cheese = ?

Answer 13

Casein

Question 14

Animal protein: Chicken = ?

Answer 14

Actin

Question 15

Animal protein: Meat = ?

Answer 15

Elastin

Question 16

Animal protein: Fish = ?

Answer 16

Collagen

Question 17

Animal protein: Eggs = ?

Answer 17

Albumin

Question 18

Animal protein: Milk = ?

Answer 18

Lactalbumin

Question 19

Animal protein: Animal bones = ?

Answer 19

Gelatine

Question 20

Animal protein: Soya beans = ?

Answer 20

Glycinin

Question 21

Animal protein: Wheat/cereals = ?

Answer 21

Gluten

Question 22

Animal protein: Maize = ?

Answer 22

Zein

Question 23

Animal protein: Rice = ?

Answer 23

Oryzenin

Question 24

What is the primary structure of protein?

Answer 24

Sequence of amino acids in a polypeptide chain.

Question 25

What is the secondary structure of protein?

Answer 25

Folding of a primary structure.

Question 26

What causes the secondary structure?

Answer 26

Disulphide Bonds and Hydrogen bonds.

Question 27

What is the tertiary structure of protein?

Answer 27

3D pattern of folding a polypeptide chain.

Question 28

What are the groups of tertiary structure?

Answer 28

Fibrous (strong) and Globular (weak).

Question 29

What is a simple protein?

Answer 29

Made up of amino acids.

Question 30

What is an example of animal simple protein?

Answer 30

Fibrous: collagen in fish.

Question 31

What is an example of plant simple protein?

Answer 31

Glutenins: Insoluble in water, soluble in acids and alkalis.

Question 32

What is a conjugated protein?

Answer 32

Made up of amino acids + non-protein part.

Question 33

What are the two types of conjugated protein?

Answer 33

Lipoproteins and Phosphoproteins.

Question 34

What is an example of a lipoprotein?

Answer 34

Lecithin in egg yolk.

Question 35

What is an example of a phosphoprotein?

Answer 35

Casein in milk.

Question 36

What are derived proteins?

Answer 36

Not found naturally in food, obtained from simple or conjugated proteins.

Question 37

What are the six properties of protein?

Answer 37

Denaturation, Solubility, Maillard reactions, Elasticity, Gel formation, Foam formation.

Question 38

What is denaturation?

Answer 38

Irreversible change in the protein's tertiary structure.

Question 39

What are causes of denaturation?

Answer 39

Heat chemicals, enzymes and Mechanical action.

Question 40

What is solubility in relation to proteins?

Answer 40

Most proteins won't dissolve in water; egg white is soluble in cold water.

Question 41

What are Maillard reactions?

Answer 41

Reaction between sugars and amino acids in food exposed to dry heat.

Question 42

What is elasticity in proteins?

Answer 42

Fibrous gluten is stretchy when wet.

Question 43

What is gel formation?

Answer 43

Gelatine can absorb large amounts of water and form a gel.

Question 44

What is foam formation?

Answer 44

Whisking egg whites creates a temporary foam.

Question 45

What are the effects of heat on protein?

Answer 45

Protein coagulates and hardens; color changes.

Question 46

What is deamination?

Answer 46

Excess protein is broken down by the liver.

Question 47

What is absorption in relation to proteins?

Answer 47

Amino acids are absorbed through the villi of the small intestine.

Question 48

What are the functions of protein?

Answer 48

Growth and repair, produces hormones, enzymes, and antibodies.

Question 49

What is the RDA of protein for children?

Answer 49

30-50g

Question 50

What is the RDA of protein for teens?

Answer 50

60-80g

Question 51

What is the RDA of protein for adults?

Answer 51

1g per KG of body weight.

Question 52

What is the supplementary role of protein?

Answer 52

Combining LBV foods to provide all essential amino acids.

Question 53

Define HBV proteins.

Answer 53

Contains lots of essential amino acids.

Question 54

Define LBV proteins.

Answer 54

Contains some or no essential amino acids.

Question 55

What is the chemical composition of protein?

Answer 55

Amino acids linked by peptide bonds to form polypeptide chains.

Question 56

What are the effects of cooking protein foods?

Answer 56

Protein coagulates, Maillard reaction occurs, color changes.

Question 57

What is coagulation?

Answer 57

When heated, protein sets in a hard, rigid shape.