Protein

Question 1

Protein

Answer 1

• Chains of amino acids
• Growth and repair of muscles
• Secondary source of energy

Question 2

Maillard reaction

Answer 2

Reactions between surface proteins and sugars

Question 3

Milk

Answer 3

Caseinogen (80%)-clotted by acid and an renin (enzyme) in cheese but unaffected by heat
Lactalbumin-coagulated by heat
Lactoglobin-coagulated by heat

Question 4

Bread

Answer 4

Wheat:
-glutenin -gliadin

• glutenin+gliadin+water=gluten (in bread/dough)
• Kneading develops gluten and in rising the gluten forms a lattice and the yeast ferments

Question 5

Plain flour

Answer 5

• less protein
• spring wheat
• sown in spring
• harvested in September
• UK
• cheaper (60p is 1.5kg)

Question 6

Strong flour

Answer 6

• more protein (had to survive harsh winter)
• winter wheat
• sown in September
• harvested in spring
• Germany, Russia and USA
• imported

Question 7

White flour

Answer 7

• 70% of the grain

- only the endosperm (starch and protein)

Question 8

Wholemeal flour

Answer 8

• 100% of the grain

- starch; protein;NSP; calcium; B vits; Zinc

Question 9

Essential amino acids

Answer 9

Amino acids that cannot be produced by the body but are essential.

• Leucine. -Valine. -Isoleucine
• Lysine. -Methionine -Phenlyalaine
• Tryptophan -Threonine.

Question 10

Two extra EAAs children require

Answer 10

• Arginine
• Histidine
• for extra growth

Question 11

High Biological value

Answer 11

• has all of the EAAs
• soya
• meat/poultry
• fish
• dairy products

Question 12

Low biological value

Answer 12

• do not contain all the EAAs
• cereals
• pulses
• nuts
• seeds

Question 13

Complementary proteins

Answer 13

• pairing different food together to provide all the essential amino acids and form proteins of a higher value
• beans on toast
• Hummus and pitta bread