week10C2 : other proteins Flashcards
T or F : fish protiens are digested faster than muscle proteins
true
what are the predominant amino acids in fish
cystine, lysine, glutamic acid, arginine
why is there a good digestibility of fish proteins
because they are more sensitive to trypsin and heat.
what makes fish a more tender meat?
lower shrinkage temperature
lower collagen proportion
why are some fish resistant to freezing
because of the glycation (disaccharide) on proteins and methyl side chains.
what is the predominant free a.a in fish
histidine.
why is there a lot of people allergic to fish
because of the bacterial decay of histidine into histamine.
what are the three unsual compounds found in fish
anserine
carnosine
taurine
Taurine derives from ___
cysteine.
surimi is made from ___
pollock
what are the major components in the albumin of eggs
- ovalbumin
- ovotransferrin (conalbumin)
- ovomucoid
- lysosyme
What is the only egg-white protein containing a free sulfhydryl group
ovalbumin.
which of the albumen protein is the most heat stable
the ovalbumin
what is the component in the albumen that catalyse the linkage between NAM and NAG
lysosyme.
what are the mino albumin proteins
avidinc, ovoinhibitor, ovoglobulin, flavoproteins
why you should never eat a raw egg with your protein source
because of the ovoinhibitors (protease inhibitor)
lipovitellin is ____ lipoprotein
high density
lipovitellenin is ___ lipoprotein
low density
what is phosvitin ?
a protein that has a high phosphorous content in association with the HDLP.
which one of the yolk protein is the most highly phosphorylated protein known to date
the phosphoprotein phosvitin
what is the protein resposible for the high percentage of iron in the yolk
phosvitin
t or f : soy protein has a PDCAAS equivalent to meat and eggs**
TRUEEE
Bulk of proteins are globulin divided into categories by their ____
sedimentation constants
what are the different categories of soybean proteins
2S, 7S, 11S and 15S
