protien food

8/9/2019 protien food

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There is no such thing as a pureprotein food, i.e. one containing 100%

protein. Even those foods which arehighest In protein do not contain morethan 45 %.

In assessing the protein value of food

it is often useful to know the proportionof energy in foods provided by proteinrather than the protein content alone.


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Important HBV proteins are:MeatEgg

FishSoya bean


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PROTEIN FOODS

MEAT


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MEAT

An IntroductionMeat is the muscle portion of animals body that is consumed as food. Meat provides most of the nutrients but it is the mostimportant exogenous non-vegetarian source of protein to our body. It has been a principle food for centuries and is still ingreat demand, despite its expense.

Types of Meat:-The meat is classified into following types:-Beef MuttonVeal BaconThe subclasses of meat are following:-

1: Poultry; (chicken, goose, turkey, duck, pigeon etc.) 2:Offal; (liver, kidney, heart, brain, tongue,sweetbreads etc.)


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Structure of meatThe meat is generally composed of muscle tissues presentin the animal body.

The muscle tissues of animals are composed of two types ofcells:-

1: Muscle fibers:-

The myofilaments tightened in a membrane, sarcolemma,

form long, slender and cylindrical fibers, called musclefibers.These muscle fibers are always found in the formof bundles.

Muscle fibers are composed of following two major proteins:-

1: Actin 2: Myosin

2: Connective tissues:-

The muscle tissues which surround muscle fibers bundles

and attach to bones by tendons, are called connectivetissues.

Connective tissues are composed of following proteins:-

1: Collagen 2: Elastin

Nutrients %ageprotein 20%

fats 5%

minerals 1%

water 74%


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Nutritional Composition ofMeat

1: Carbohydrates:-

Meat contain little quantities of carbohydrates. Glycogen and glucose are the twocarbohydrates provided by the meat. Glucose-6-phosphate is also found in meat.

2: Proteins:-

Meat is rich in proteins and provides all the essential amino acids (EAAs). Meat havabout 15-20% of good quality proteins, the percentage is higher in lean meat (20-22%).

Total nitrogen content of meat is divided into 95% proteins and 5% as smaller peptides anamino acids.

3: Fats:-

The fats content of meat ranges b/w 5-40%. Meat is rich in saturated fatty acids,

cholesterol and phospholipids. Fats are responsible for marbling in meat.4: Vitamins:-

Meat contains vitamin B complex (B12) and also have vitamin A particularly insidethe liver.

5: Minerals:-

Minerals are present either as free ions or in combined state. Calcium andmagnesium roles to play in contraction of muscles. Iron is component of red pigment(hemoglobin) and zinc is present in enzymes. Meat also provides sodium and potassiumto the diet.


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Meat Proteins Proteins are the basic structural and functional component of muscle tissues in meat.

1: Proteins in Muscles fibers (Contractile Proteins):-

83-90% of the total muscles proteins comprises such intracellular protoplasmicproteins, called contractile proteins. These are soluble in salt solutions of highconcentrations thus called soluble proteins.These proteins are classified as following:-

Protein Types %age Functions

1: Myosin 60% Component of myofibrils. Is the major protein of thick

filaments and develops polarity on interaction.

2: Actin 15-30% Also a component of myofibrils. Is the major protein ofthin filaments and consists of two components; F-Actinand G-Actin.

3: Troponin 4-20% Constitutes a part of the contractile system and hastwo components; C, which confers calcium sensitivity,and I, which inhibits contraction.

4: Tropomyosin 5% Found in thin filaments and aid in proper contraction.


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2: Proteins in Connective Tissues (StructuralProteins):-

The structural proteins are 10-17% of the total muscle proteins. These proteins

are insoluble in even salt solution of high concentration , thus called insolubleproteins. These proteins are classified into following two types:-

Collagen Elastin

1: Collagen:-

It is the major component of connective tissues surrounding muscles. Collagen isless flexible than elastin. When heated in the presence of moisture it converts into thegelatine, which greatly increases tenderness of the meat.

2: Elastin:-It is the major component of ligaments (b\w the bones) and has the ability to

stretch and return to its original shape. It is an insoluble and tough protein. Elastin is inlesser amount than that of the collagen so it has not much influence on the toughness ofthe meat.

Pigment Proteins in Meat:-

There are two types of pigment proteins in the meat:-

1: Hemoglobin:-It gives the red coloration to the meat as it is a constituent of blood inside meat.

Hemoglobin carries oxygen to the muscle tissues.

2: Myoglobin:-

It gives pink coloration to the meat. It is an oxygen binding protein and it storesoxygen inside the muscles tissues so that it may be used in the contraction of musclesand it results in the movement of the body.


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Structure of an eggShell-1st line of defense

against bacteria

Shell membrane-2nd line of

defenseWhite-accounts for 2/3 of

eggs weight

Yolk-1/3 of eggs weight

Chalazae-pair of spiral

bands that anchor the yolkin the centre of the thickAlbumen

Air cell-forms at the wideend of the egg as it cools

after being laid


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Nutrients found in eggA large Egg contains contains

only 75 calories & 5g fat.

Eggs are a valuable componentin a healthy diet due to their

nutrient dense nature.

Eggs contain the highest qualityfood protein known.

Only nutrient absent in egg iscarbohydrate

Only vitamin absent in egg isvitaminC

Egg Yolk is one of the few foodsthat naturally contain vitaminD.

Nutrition Statement

Nutrient or Other

Component

Quantity in One

Large Egg*

Percent of Daily

Value**

Calories 75 4

Total Fat 5 g 8

Saturated Fat 1.5 g 8

Cholesterol 211.5 mg 70

Protein 6.3 g 13

Vitamin A 243 IU 5

Vitamin D 17 IU 4

Vitamin E 0.75 mg 3

Vitamin B12 0.6 mcg 10

Vitamin B6 0.07 mg 4

Folate 24 mcg 6

Thiamin 0.031 mg 2

Riboflavin 0.24 mg 14

Phosphorus 95 mg 10

Zinc 0.55 mg 3

Iron 0.91 mg 5

Choline 125 mg 22

Lutein & Zeaxanthin 165 mcg n/a


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Egg Protein 12.5% of the weight of the egg isprotein.

Proteins in eggs are HBV Proteins,containing all the essential Amino acids inthe exact proportions required by thebody.

Egg Proteins, due to their high quality,are all used up for synthesis, limiting theamount used as fuel or stored as fat.

Most of the protein powders are based onegg protein such as Albumen due to its

high protein quality. Egg proteins are called Perfect Proteins

as it contains all the building blocks of lifee.g. CHO, Proteins, minerals, vitamins &good cholesterol.

Egg Protein Calories

Raw 6g 75 calories

Boiled average 6g 80 calories

Fried in oil 6g 120 calories

Scrambled (2 eggs

+ milk)

14g 170 calories

Poached 1 egg 6g 80 calories

Scotch egg 7g 140 calories

Omelette 10g 128 calories

Quiche (egg &

cheese)

15g 300 calories

Egg Fried Rice 6g 210 calories

Meringue 7g 360 calories

Duck egg 15g 170 calories

Quail egg 2g 20 calories


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Proteins in Egg Yolk Egg Yolks contain half of the total protein of an egg. Proteins in the Egg Yolk & their respective properties are as follows.

PROTEIN % PROPERTIES

Lipovitellins 16-18 Has emulsifyingproperty

Livetin 4-10 Water soluble,sulphur rich

Phosvitin 5-6 Iron carrier of yolk

LDL 12%of granules Density0.98


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Uses of eggs based on

proteins! Binding Agents- due to coagulation of egg protein upon heating. Coating Agents- coagulation of egg proteinThickening Agents- in which protein coagulation help thicken sauces. Emulsification-lecithin acts as a stabilising emulsion b/w oil & water.

Coagulation is caused by heat, salt, acid, alkali & whipping. Overcooking can destroy heat sensitive amino acid(Lysine)or can make

protein more resistant to digestive enzymes.


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Benefits of High quality Egg

protein!High quality protein in eggs contributes to:

Sustained Energy-eggs provide several Bvitaminsrequired for energy production in body.

Muscle Strength-Egg protein help build & preservemuscle mass.

Gold standard protein-egg protein is used as thestandard for evaluating the protein quality of otherfoods.

Satiety & weight management-egg proteins providegreater sense of fullness.

Value & Versatility-eggs are the only affordable &versatile food source containing high quality protein.


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Proteins

Proteins are essential for muscle building and proper

functioning of body. we should have adequate amounts of

protein in our daily diet.

In short, proteins maintain and repair all protein

components of the body such as bones ,hair , skin

,muscles and other organs.

Good sources of protein are dairy products , eggs , meat ,

vegetable , legumes andFISH!!!


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Fish is a food of

excellent nutritional

value providing:

High quality Proteins (17to 20%)and a wide variety

of vitamins and minerals

including vitamin A and D.

Phosphorous ,magnesium ,selenium

and iodine.Small fish eaten along

with bones, are a rich

source of calcium.


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Fish complements dietary

protein provided bylegumes and cereals.

It further complementsthe essential amino acidsthat are often present inlow quantities invegetable based diets.


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Flesh is composed of bundles of short fibres calledmyomeres.It has less connective tissues and no elastin.

Amount and quality is equal to lean meat.

It deteriorates after death quickly because ofconnective tissues.

Cooking is not required to tender but to make itpalatable.

If over-cooked becomes rubbery and dry.

During cooking protein coagulate and collagen isconverted in gelatin.


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TYPES OF FISHo There are wide variety offish to choose from ,manyof which have a very highprotein content and very

low saturated fat .(catfish,tuna , salmon , cod,mackerel, herring, sardines)

o Tuna is high in protein aswell as iron and calcium, isvery versatile and can

easily be added to pastasalads, sandwich, casseroleetc.

o Fish such as salmoncontains somewhat high

quantity of fats.


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The value of proteins in fish is directly related to the aminoacid content such as:

Arginine

Histidine

Isoleucine

Leucine

Lysine

Methionine

Trytophan And valine, which essentially are building blocks for muscleand growth.


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Rich in omega three polyunsaturated fattyacids( a healthy type of fat).

The best sources of omega 3 fats are the oilyfish like salmon, sardines ,mackerel and tuna.

Fish is low in saturated fat content.


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Soya bean

Soybean is one of the most prominent and major natural

sources of protein known. It was cultivated in China 5000 years ago.

It arrived in USA accidentally in 1804.

it was recognized in second world war that shortage ofanimal protein focused on its alternative SOYA BEAN.

Soybeans contain high amount of protein, important fibersand they are low in carbohydrates, this helps in buildingmuscles instead of only increasing fat in the body.

who do not eat animal meat, soybean has served as asource of supplement of the proteins.


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Soy protein has been used since 1959 as ingredients for itsfunctional properties in a variety of foods such as saladdressings, soups, vegetarian foods and meat imitations. Itsfunctional properties are emulsification and texturizing.Recently the popularity of soy protein is increasing, mainlybecause of its health benefits. It has been proven that soyprotein can help to prevent heart problems and manycountries allow health claims for food, which are rich in soyprotein.


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For human consumption, soybeans must be cooked with "wet" heatin order to destroy the trypsin inhibitors.

It is not advisable to eat raw soybeans.

Soybeans are considered by many agencies to be a source ofcomplete protein.

A complete protein is one that contains significant amounts of allthe essential amino acids that must be provided to the human bodybecause of the body's inability to synthesize them.

For this reason, soy is a good source of protein, amongst manyothers, for vegetarians and vegans or for people who cannot afford

meat.

Soy protein products can be good substitutes for animal productsbecause, unlike some other beans, soy offers a 'complete' proteinprofile.

Soy protein products can replace animal-based foodswhich also
http://en.wikipedia.org/wiki/Trypsin_inhibitorshttp://en.wikipedia.org/wiki/Complete_proteinhttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Human_bodyhttp://en.wikipedia.org/wiki/Biosynthesishttp://en.wikipedia.org/wiki/Vegetarianismhttp://en.wikipedia.org/wiki/Veganismhttp://en.wikipedia.org/wiki/Veganismhttp://en.wikipedia.org/wiki/Vegetarianismhttp://en.wikipedia.org/wiki/Biosynthesishttp://en.wikipedia.org/wiki/Human_bodyhttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Complete_proteinhttp://en.wikipedia.org/wiki/Trypsin_inhibitors


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Protein 36.49 g

-Tryptophan 0.591 g-Threonine 1.766 g

- Isoleucine 1.971 g

- Leucine 3.309 g

- Lysine 2.706 g

- Methionine 0.547 g

- Cystine 0.655 g- Phenylalanine 2.122 g

-Tyrosine 1.539 g

- Valine 2.029 g

- Arginine 3.153 g

- Histidine 1.097 g- Alanine 1.915 g

- Aspartic acid 5.112 g

- Glutamic acid 7.874 g

- Glycine 1.880 g

- Proline 2.379 g

- Serine 2.357 g

Protein content in soya bean seeds(raw) per 100 gm
http://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Tryptophanhttp://en.wikipedia.org/wiki/Threoninehttp://en.wikipedia.org/wiki/Isoleucinehttp://en.wikipedia.org/wiki/Leucinehttp://en.wikipedia.org/wiki/Lysinehttp://en.wikipedia.org/wiki/Methioninehttp://en.wikipedia.org/wiki/Cystinehttp://en.wikipedia.org/wiki/Phenylalaninehttp://en.wikipedia.org/wiki/Tyrosinehttp://en.wikipedia.org/wiki/Valinehttp://en.wikipedia.org/wiki/Argininehttp://en.wikipedia.org/wiki/Histidinehttp://en.wikipedia.org/wiki/Alaninehttp://en.wikipedia.org/wiki/Aspartic_acidhttp://en.wikipedia.org/wiki/Glutamic_acidhttp://en.wikipedia.org/wiki/Glycinehttp://en.wikipedia.org/wiki/Prolinehttp://en.wikipedia.org/wiki/Serinehttp://en.wikipedia.org/wiki/Serinehttp://en.wikipedia.org/wiki/Prolinehttp://en.wikipedia.org/wiki/Glycinehttp://en.wikipedia.org/wiki/Glutamic_acidhttp://en.wikipedia.org/wiki/Aspartic_acidhttp://en.wikipedia.org/wiki/Alaninehttp://en.wikipedia.org/wiki/Histidinehttp://en.wikipedia.org/wiki/Argininehttp://en.wikipedia.org/wiki/Valinehttp://en.wikipedia.org/wiki/Tyrosinehttp://en.wikipedia.org/wiki/Phenylalaninehttp://en.wikipedia.org/wiki/Cystinehttp://en.wikipedia.org/wiki/Methioninehttp://en.wikipedia.org/wiki/Lysinehttp://en.wikipedia.org/wiki/Leucinehttp://en.wikipedia.org/wiki/Isoleucinehttp://en.wikipedia.org/wiki/Threoninehttp://en.wikipedia.org/wiki/Tryptophanhttp://en.wikipedia.org/wiki/Protein


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It is used in different ways:

Fermented beans form soya sauce.The flour derived from it is used to make a formsoya milk which is same as cow milk.

The milk is used further to make cheese called

TOFU.Soya beans are crushed to make flour

Dried beans are roasted and used as coffeesubstitute

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