Proteins

Question 1

protein sources

Answer 1

eggs dairy meat
poultry fish
grains
nuts
legumes

Question 2

elements in protein

Answer 2

c
o
h
n

Question 3

two ways of classifing proteins

Answer 3

1. fibrous/globular

2. primary, secondary, etc.

Question 4

composition of a protein

Answer 4

carboxyl
amine
r-side

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

Question 5

r group examples

Answer 5

methionine
glcine
leucine
valine
isoleucine

Question 6

primary proteins

Answer 6

simple AA sequence

peptide bonds

Question 7

secondary proteins

Answer 7

alpha helix/b pleated sheets

hydrogen bonds

Question 8

tertirary proteins

Answer 8

3d folding of polypeptides

h bond/ionic bond/disuliphide and hydrophobic interations

Question 9

quaternary proteins

Answer 9

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

Question 10

fibrous proteins

Answer 10

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

Question 11

globular proteins

Answer 11

functional
water soluble
spherical

i.e. hormonzes, enyzme, storaga, carriers

Question 12

non essential amino acids

Answer 12

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

Question 13

essential amion acids

Answer 13

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

Question 14

what are the 8 AA

Answer 14

leucine
valine
lysine
isoleucine
methiodine
threonne
phenylaline
tryptophan

Question 15

most deficient AA

Answer 15

lysine

methione

Question 16

denaturation

Answer 16

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

Question 17

coagulation

Answer 17

clumping together of proteins

causes milk to clot/egg to cook

Question 18

rennent

Answer 18

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

Question 19

function of a protein in food

Answer 19

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

Question 20

gluten

Answer 20

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

Question 21

gluten sources

Answer 21

wheat
pasta
cookies
beer
ale
cous cous
malted foods

Question 22

gluten free grain

Answer 22

rye
quinoa
millet
amaranth
buckwheat
sorfgum

Question 23

why might gluten not be healthy

Answer 23

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

Question 24

what are human protein needs

Answer 24

lysine and methionine (mainly; key 8 proteins)

Question 25

what are complementary proteins

Answer 25

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

Question 26

how can one determine protein quality

Answer 26

1. digestability 2. aa composition 3. essentiall aa composition measured by: BV PER

Question 27

BV

Answer 27

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

Question 28

PER

Answer 28

protein efficency ratio; ability of protein to support growth

Question 29

BCAAS

Answer 29

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

Question 30

high protein diet: good or bad?

Answer 30

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

Question 31

liebig limit

Answer 31

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

Question 32

organic eggs

Answer 32

``` code= 0 cage free no antibiotics access to outdoors organic certification needed ```

Question 33

non organic eggs

Answer 33

1. free range (1) 2. barn (2) 3. caged (3)

Question 34

how is egg traceability constructed

Answer 34

``` farming method country of origin famr id registration mark of provnice code of urban district ```

Question 35

what happens to wasted/damaged eggs

Answer 35

- removed if cracked and sold as pet food | - if fissured; pasteruized into liquid egg/powder for resturant/industrial use