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Proteins - Coggle Diagram
Proteins
Effects of heat
Dry & moist
Coagulation - egg whites coagulate @ 60C & egg yolks @ 68C
Overcooking causes proteins to become indigestible
Colour change- Myoglobin in meat changes to haematin
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Biological functions
Structural
Production of cell membranes, muscle tissue and skin.
Cell repair and replacement
Growth
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Classification
Simple
Animal - fibrous ( Elastin - Meat connective tissue) & globular (Ovalbumin - egg white)
Plant - Glutenins ( Glutenin - wheat) & Prolamines ( Zein - Maize)
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Biological Value
Biological value protein is a measure of the protein quality in a food and it is displayed as %.
HBV- contain all essential amino acids
LBV- lack one or more essential amino acids
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Chemical Structure
NH2 group, Carbon (C), COOH Group Variable (R), Hydrogen (H)
Essential Amino Acids
These are amino acids that cannot be manufactured by the body therefore must be obtained through food.
Valine
Lysine
Leucine
Isoleucine
Phenylalanine
Methionine
Threonine
Tryptophan
Histidine (children)
Arginine (children)
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Complementary role
LBV proteins are deficient in one or more essential amino acids. Consuming 2 LBV protein foods together can ensure all essential amino acids are obtained.
EXAMPLES Beans & Toast
Hummus & pitta
1st low in methionine high in lysine
2nd low in lysine high in methionine