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Protein Santa Sabina
Protein
Question | Answer |
---|---|
Name 2 types of Protein | LBV (Low Biological Value) HBV (High Biological Value) |
Where does HBV come from? | Eggs Meat Seafood Dairy Soya |
Where does LBV come from? | Cereals Pasta Potatoes Nuts Seeds |
What is Protein made of? | A chain of amino acids, twisted to make a protein shape |
What happens when we eat Protein? | It gets broken down into Amino Acids |
What is dietary Protein? | We get it from food we eat. It gives us Essential Amino Acids |
What is Protein for? | It helps to develop cells, muscles and skin |
What are the elements of Protein? | Carbon (C) Hydrogen (H) Oxygen (O) Nitrogen (N) |
Give 2 pointes on Amino Acids | Cannot be made by the body You MUST get them from your food |
Give 2 points on Non-essential Amino Acids | Can be made by the body You do not need to get them from food |
Name the 3 structures of Protein | Primary Secondary Tertiary |
What is a Primary Protein structure? | This is a simple polypeptide chain |
What is a Secondary Protein structure? | This is when the polypeptide chains are coiled or folded. This forms a definite shape |
What is a Tertiary Protein structure? | This is when the polypeptide chains are folded to make a 3D shape |
What is Protein Denaturation? | It is the change in the structure of the protein. Property of protein , the unfurling of the protein chains to an irreversible shape. |
Where are Amino Acids absorbed? | In the small intestine |
What is Protein Deamination | Excess protein is used for energy. It happens in the liver and the COOH particle is converted to glycogen for energy production and the NH2 Is converted to ammonia and excreted as urine. |
What is the RDA of protein | 1g per kg of body weight, but it is different for some groups, eg maturing teenagers or pregnant women |
Where are Amino Acids transported to? | The liver, via the hepatic portal vein. |
Classify proteins according o their chemical structure | Primary, Secondary and Tertiary |
Classify proteins according to their type | HBV or LBV |
Name a food source for Albumin | Egg white, Meat |
Name a food source for Caseinogen | Milk, Cheese |
Name a food source for Collagen | Meat, Fish |
Name a food source for Actin | Meat, Fish |
Name a food source for Gluten | Wheat, Flour |
Name a food source for Myosin | Meat, fish |
Name a food source for Gelatin | Animals (Cows, Pigs) |
What is the difference between Essential & Non-Essential Amino Acids? Name 4 examples of each. | Essential Amino Acids: Cannot be made by the body Must be supplied in the diet Non-Essential Amino Acids |
What is a supplementary/Complementary value of protein? | If a food doesn’t have enough of one amino acid, you can eat it with another food to bring that amino acid. Eg. Beans on Toast |
Properties of protein | Denatured by agitation, chemicals, heat or enzymes Coagulated by heat and enzymes Insoluble in water Forms a foam (eg. Whisking egg white) Forms a gel (eg collagen is converted into gélatine Dry Heat causes the Maillard reaction |
What happens when proteins are digested? | They are hydrolysed to produce amino acids |
What happens to proteins in the stomach? | The proteins are denatured and broken down not peptones by the action of pepsin. |
What happens protein in the small intestine? | Trypsin (enzyme) continues the hydrolysis of proteins. Peptides finishes digestion of protein to amino acids. |
What is foam formation? | When egg whites are whisked it forms air bubbles |
What is the Mallard reaction? | Dry heat causes the Maillard reaction between amino acids and carabohydrates It is an example of non-enzymic browning .(eg roasting meat) |
What is another term for te Maillard reaction? | Enzymic browning |
What is gel formation? | This is a semi-solid solution with a 3 dimensional network where the molecules in water become trapped. Eg Collagen converted into gelatine |
What is a conjugated protein | A protein which is attached to a non-protein group (eg lipids to form lipoproteins) |