PPT-Lecture 5. Food proteins.

Nutritive function of proteins Quality evaluation Proteins a major food macrocomponent Food is the major source providing proteins to human body food with animal origin food with plant. Dr. . Kamal. E. M. . Elkahlout. Food Biochemistry 3. Proteins. Proteins . Complex molecules widely distributed in all food stuffs.. Every Protein has a unique structure and confirmation or shape therefore carry out specific functions.. Dr.. . Zaffar. . Mehmood. Definitions:. Food: . means . a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing . proteins of milk, meat and eggs.. Milk composition. Deficient in iron and vitamin C. Milk proteins. Total protein content in milk – 2.9 – 3.5%. Two major types of milk protein. Caseins (80%). Whey proteins: (20%). On-Farm Supply Issues . Hans H. Stein. University of Illinois . http://nutrition.ansci.illinois.edu. Current Research. Energy and nutrient digestibility in pigs. Amino Acids. Minerals. Lipids. Carbohydrates (starch and fiber). Lecture Date :- . 30-7-2018. Done By . :- . Batool. . Qutami. Edited By :- . بان عدمات. Doctor :- Nabil . Amer. . If you come by any mistake (whether it be spelling, grammatical or scientific) while browsing this sheet, kindly report it to the academic team . Proteins are polymers of amino acids produced by living cells in all forms of life.. A large number of proteins exist with diverse functions, sizes, shapes and structures but each is composed of essential and non-essential amino acids in varying numbers and sequences.. Synopsis. What is . Nutrition and its importance. ?. Composition of Food and its role. . in human body.. Calorific Values/Energy content . . of Food constituents.. Energy requirement by the body. https://ag.tennessee.edu/news/Pages/3T-08harte-13.aspx. The casein micelle is an assembly of individual casein . proteins. (. blue. ) and . calcium. (. pink. ). Untreated . 150 MPa . 250 MPa . 350 MPa . Each amino acid (aa) shares a common structure; i.e. an amine (NH. 2. ) group, an acid group (COOH), and a central carbon atom bonded to hydrogen and to a side chain (R).. The side chains qualify aas as acidic, basic, neutral, aromatic, and sulphur-containing amino acids..  . This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.. Alternative routes of administration. Alternative Route of Administration. . Parenteral administration. . has disadvantages (needles, sterility, injection skill) compared to other possible routes.. Protein . is a very important nutrient. It makes up most of our body cells, tissues and fluids. .. Protein . Deficiency. -Leads to Kwashiorkor in children Happens mostly in impoverished countries where there is a lack of protein rich foods. . Today we will. Name the 6 kinds of nutrient. Discuss factors that influence your food choices. Expand our Nutrition Vocabulary. Examine what nutrients are available thru our food choices. Warm up. Think of a commercial you have seen for a food product. What are some specific . proteins of cereals and legumes.. Cereals . http://jxb.oxfordjournals.org/content/53/370/947.full.pdf+html. Cereals are the . most important crops in the . world. Basic food in European countries.. .