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FDSC251 > week10C2 : other proteins > Flashcards

week10C2 : other proteins Flashcards

1
Q

T or F : fish protiens are digested faster than muscle proteins

A

true

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2
Q

what are the predominant amino acids in fish

A

cystine, lysine, glutamic acid, arginine

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3
Q

why is there a good digestibility of fish proteins

A

because they are more sensitive to trypsin and heat.

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4
Q

what makes fish a more tender meat?

A

lower shrinkage temperature

lower collagen proportion

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5
Q

why are some fish resistant to freezing

A

because of the glycation (disaccharide) on proteins and methyl side chains.

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6
Q

what is the predominant free a.a in fish

A

histidine.

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7
Q

why is there a lot of people allergic to fish

A

because of the bacterial decay of histidine into histamine.

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8
Q

what are the three unsual compounds found in fish

A

anserine
carnosine
taurine

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9
Q

Taurine derives from ___

A

cysteine.

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10
Q

surimi is made from ___

A

pollock

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11
Q

what are the major components in the albumin of eggs

A
  1. ovalbumin
  2. ovotransferrin (conalbumin)
  3. ovomucoid
  4. lysosyme
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12
Q

What is the only egg-white protein containing a free sulfhydryl group

A

ovalbumin.

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13
Q

which of the albumen protein is the most heat stable

A

the ovalbumin

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14
Q

what is the component in the albumen that catalyse the linkage between NAM and NAG

A

lysosyme.

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15
Q

what are the mino albumin proteins

A

avidinc, ovoinhibitor, ovoglobulin, flavoproteins

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16
Q

why you should never eat a raw egg with your protein source

A

because of the ovoinhibitors (protease inhibitor)

17
Q

lipovitellin is ____ lipoprotein

A

high density

18
Q

lipovitellenin is ___ lipoprotein

A

low density

19
Q

what is phosvitin ?

A

a protein that has a high phosphorous content in association with the HDLP.

20
Q

which one of the yolk protein is the most highly phosphorylated protein known to date

A

the phosphoprotein phosvitin

21
Q

what is the protein resposible for the high percentage of iron in the yolk

A

phosvitin

22
Q

t or f : soy protein has a PDCAAS equivalent to meat and eggs**

A

TRUEEE

23
Q

Bulk of proteins are globulin divided into categories by their ____

A

sedimentation constants

24
Q

what are the different categories of soybean proteins

A

2S, 7S, 11S and 15S

25
Q

what are the predominant proteins category in soybeans

A

7S and 11S.

26
Q

What is the principale protein of soybean

A

glycinin

27
Q

what is the enzyme responsible for the rancidity in soybean oil?

A

the lipoxygenase (found in the gamma-conglycinin category –> 7S).

28
Q

what are the limiting amino acid of soy proteins

A

cystine and methionine.

29
Q

___ serves as an indicator of the efficacy of the heat treatment.

A

urease

30
Q

what are the antinutrtional factors found in soybean ?

A

hemmaglutinins (lectins) and trypsin inhibitors.

31
Q

what are the two categories of trypsin inhibitors

A

Kutnitz inhibitor (high molecular weight) and Bowman-Birk inhibitor (smaller)

32
Q

T or F : the trypsin inhibor inhibits the trypsin

A

false, they result in increased secretion by the pancreas and loss of protein internal rich in sulfur (hypertrophy of pancreas).

33
Q

what is the effect of hemagluttinins (lecitin)

A

can agglutinate the RBC

34
Q

are lectins easily inactivated by heat

A

yes

35
Q

what are the two main groups of wheat proteins

A

glutenin and gliadin

36
Q

what are the wheat protein group that has intermolecular cross-linked by disulfide bonds.

A

glutenin

37
Q

what are the wheat protein group that has intramolecular cross-linked by disulfide bonds.

A

gliadin

38
Q

when isolated and hydrated, gliadins form a ____ solution

A

visous

39
Q

when isolated and hydrated, glutenin form a ____ solution

A

elastic

FDSC251 (22 decks)

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