Upload
betty-lee
View
221
Download
0
Embed Size (px)
Citation preview
Proteins
Protein is made of amino acids
Amino acids are the building blocks of protein- they are organic acids
Contain nitrogen Each amino acid
has side chains that gives it its identity
Each amino acid is a distinctive chemical- 20
The 20 amino acids are like letters and form different sequences
The number is greater than the number of English words.
A single human cell may contain 10,000 different proteins
Body is able to make 50 % of amino acids
Essential amino acids must be ingested through food
The shapes of the proteins enable them to perform different tasks in the body.
Denaturation
Proteins do not dissolve in waterThe change in a proteins shape
brought on by- heat
- acids or bases
- alcohol
They unfold
Digestion
Denatured by acidStarts in mouth Continues in stomach by acidsWorked on in intestines until broken
into single amino acids where they are then absorbed
Circulated through blood
Each protein is designated for a special purpose in a particular tissue of a specific kind of animal or plant
Protein breaks down to amino acids and rearranges them into specific human body proteins.
Sources
All meats and animal products- eggs, cheese
Fish Legumes 1 cup = 30% RDA Beans- Soybeans [tofu] , lentils,
limaPeanut butter
Protein in Eggs- shell , yolk, white
Meat proteins
Fish- proteins
Protein structure in fish has less connective tissue and its type liquefies easily.
More tender and cooks quickly Cooked when flakes
Nuts and legumes
Black beans Peas Garbanzo beans Kidney beans Lentils Navy beans Pinto beans Chick peas soybeans
Role of proteins
1. Support growth of new tissue
2. Helps replace worn out cells- each red blood cell lives 3-4 months
3. Fluid and electrolyte balance- in and out of cells
4. Provides energy
If not enough CHO or fat
5. Hormones Chemical messengers secreted by
some of the organs in response to conditions that require regulation.
Each hormone affects a specific organ or tissue and has a specific purpose.
6. Antibodies
Large proteins in the blood
Produced by the immune system to react to an invasion in the body by foreign substances eg bacteria, viruses
Digestion of proteins
Some more easily digested than others Animal proteins- complete proteins - easy to digest and absorb - 90% Legumes- 80% Grains/ plants- 60-90% Plant sources – incomplete proteins must be combined to get complete protein
Requirements
.8 grams per KG body weight per day
60 kg needs = 48 gms protein
Deficiency
33,000 children die a day
Marasmus- calorie deficiency disease
Kwashiorkor- protein deficiency disease
Kwashiorkor
Marasmus
Vegetarian Why?
1. Ethical - abuse of animals - killing animals 2. health 3. Environmental manure pollution uses 10X amount of land as crops less water [ 1 lb beef = 390 gal ]
Ovo- lacto vegetarian
Includes eggs and milk products
Partial vegetarian
Does not eat red meat
May include chicken or fish
Pescatorian – eats fish
Vegan---Only plant food sourcesNo animals or animal products
Vegetables, fruits, grains
Good and bad of vegetarian diets
pros Eat more fruits and
veggies More fiber-fewer
digestive disorders More health conscious Less alcohol and
smoking Less obesity Less heart disease Less type II diabetes
Cons Harder to get protein Risky when pregnant or
ill and children More care in getting all
nutrients Increase in deficiency
diseases
Cooking with proteins
1. Emulsifiers- proteins stabilize oil and water mixtures
eg. Eg yolk in Salad dressings
2. Foams- air bubbles trapped in protein film when whipped
Eg meringues or creams
Soy in Diet
From legume- soybean Health benefits- only plant protein
source with all essential amino acids!
rich in isoflavones [ phytochemicals]
These impact on lower heart disease cancer osteoporosis menopause
3. Gelatin- sets desserts and thickens meat sauces
collagen from bones and hides
Heat and water needed
4. Gluten- an elastic substance formed by mixing water with protein found in wheat.
[ fibrous and globular proteins] gives baked products their structure and shape]
Kneading- denatures the protein and produces a smooth elastic dough.