proteins sources Flashcards
What are the main animal protein sources?
Muscle (Meat, Fish): Myosin, Actin, Collagen, Myoglobin.
Milk: Casein (80%), Whey (20%).
Eggs:
White: Ovalbumin, Ovotransferrin.
Yolk: Lipoproteins, Phosvitin.
What are the main plant protein sources?
Cereals:
Wheat (Glutenin, Gliadin)
Rice (Oryzenin)
Legumes:
Soybeans (Glycinin, β-conglycinin)
Peas (Vicilin, Legumin)
What are Single-Cell Proteins (SCP)?
Microbial proteins (e.g., Quorn from Fusarium venenatum).
High in lysine but limited in sulfur-containing amino acids.
What are the protein sources from algae?
Macroalgae (Seaweed): Rich in protein, lysine, and phenylalanine.
Microalgae (Spirulina): High protein content but low in methionine.
What are insect protein sources?
Crickets, Mealworms, Grasshoppers:
Protein content: 25–75%.
Digestibility varies depending on the species.
What is protein quality?
Refers to the essential amino acid content.
Digestibility: Animal proteins are generally more digestible than plant proteins.
What is cultivated meat?
Cell-cultured animal proteins:
Examples: Chicken, beef.
Produced in controlled bioreactors.
What are key protein processing methods?
Drying, milling, extraction, and fractionation techniques for isolates.
Safety: Concerns include microbial contamination, allergens, and toxins.
What are the sustainability concerns in protein sources?
Resource Use: Water, land, emissions.
Innovative Practices: To reduce environmental impact.
What are common food safety hazards in protein sources?
Pathogens: Salmonella (eggs), mycotoxins (legumes, cereals).
Allergens: Soy, peanuts, cross-reactivity risks.
Processing Residues: Chemical contaminants in SCP, heavy metals in algae.
What are Anti-Nutritional Factors (ANFs) in legumes?
Tannins, phytates, and protease inhibitors in legumes can hinder nutrient absorption.
