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FOOD QUALITY & CULTURE > Proteins > Flashcards

Proteins Flashcards

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1
Q

protein sources

A 
eggs dairy meat
poultry fish
grains
nuts
legumes
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2
Q

elements in protein

A

c
o
h
n

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3
Q

two ways of classifing proteins

A
  1. fibrous/globular

2. primary, secondary, etc.

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4
Q

composition of a protein

A

carboxyl
amine
r-side

formation of amino acids joined by a peptide bond (dehydration synthesis) to produces peptides

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5
Q

r group examples

A 
methionine
glcine
leucine
valine
isoleucine
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6
Q

primary proteins

A

simple AA sequence

peptide bonds

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7
Q

secondary proteins

A

alpha helix/b pleated sheets

hydrogen bonds

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8
Q

tertirary proteins

A

3d folding of polypeptides

h bond/ionic bond/disuliphide and hydrophobic interations

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9
Q

quaternary proteins

A

macromoleucles of multiple popypeptide units
i.e. haemoglobin
fibrous/flobular structures
h bond/ionic bond/disuliphide and hydrophobic interations

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10
Q

fibrous proteins

A

stuructural
animal origin
insoluble
i.e. kertain, collagen, silk

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11
Q

globular proteins

A

functional
water soluble
spherical

i.e. hormonzes, enyzme, storaga, carriers

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12
Q

non essential amino acids

A

11 AA we don’t need unless we’re an infant for growth or having a specific condition

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13
Q

essential amion acids

A

body uses 20 AA to make proteins; of which 8 are needed from food

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14
Q

what are the 8 AA

A 
leucine
valine
lysine
isoleucine
methiodine
threonne
phenylaline
tryptophan
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15
Q

most deficient AA

A

lysine

methione

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16
Q

denaturation

A

heating/chemical additives that changes the nature of a protein structure

17
Q

coagulation

A

clumping together of proteins

causes milk to clot/egg to cook

18
Q

rennent

A

coagulates milk into cheese; taken from a calf stomach or from thistle flowers

19
Q

function of a protein in food

A
  1. gelling agent
  2. emulsifier
  3. texturizer (by denaturation; makes vegan products)
20
Q

gluten

A

gliadin and glutenin protein complex that in some people causes coelic disease

21
Q

gluten sources

A 
wheat
pasta
cookies
beer
ale
cous cous
malted foods
22
Q

gluten free grain

A 
rye
quinoa
millet
amaranth
buckwheat
sorfgum
23
Q

why might gluten not be healthy

A

higher in fat, sugar, calories
lower in fibre, b vitamins folate iron
can cause conspitation, cancer and damage gut

24
Q

what are human protein needs

A

lysine and methionine (mainly; key 8 proteins)

25
Q

what are complementary proteins

A 
combination of lysine/methionine foods to form complete protein requirements; 
hence legumes (high methione) + beans (high lysine) eaten together globally (hummus and pita, etc. )
26
Q

how can one determine protein quality

A
  1. digestability
  2. aa composition
  3. essentiall aa composition

measured by:
BV
PER

27
Q

BV

A

biological value: body retention of the protein
aa used/absorved x 100
eggs have highest, milk/beef/soy medium, lentils least

28
Q

PER

A

protein efficency ratio; ability of protein to support growth

29
Q

BCAAS

A

branched chain amino acids (leucine, isoleucine, caline) that support muscle growth/protein synthesis
often sold as supplements

30
Q

high protein diet: good or bad?

A

cuaes nitrogen posioning [kidney/liver damage]; we only need 2 kg per day but usually body builders at 4-6 kg per day
KETO DIET BAD

31
Q

liebig limit

A

to build a tissue, if even 1 nutrient is missing you can’t build it

32
Q

organic eggs

A 
code= 0
cage free
no antibiotics
access to outdoors
organic certification needed
33
Q

non organic eggs

A
  1. free range (1)
  2. barn (2)
  3. caged (3)
34
Q

how is egg traceability constructed

A 
farming method
country of origin
famr id
registration mark of provnice
code of urban district
35
Q

what happens to wasted/damaged eggs

A
  • removed if cracked and sold as pet food

- if fissured; pasteruized into liquid egg/powder for resturant/industrial use

FOOD QUALITY & CULTURE (17 decks)

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