Foodstuffs vegetable protein

Grace G. In Applewhite TH, ed. Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Foodstuffs. Champaign, IL American Oil Chemists Society 1989. 

In that most foodstuffs contain proteins, the formation of protein-surfactant complexes plays a direct role in 2. and an indirect role in 1. and 3., particularly with respect to their adsorption at oil-water interfaces and distribution between the phases. The surfactants used in foodstuffs are necessarily controlled, and permitted food emulsifiers are esters (or partial esters) formed from fatty acids (from animal and vegetable sources) with polyvalent alcohols such as glycerol, propylene glycerol, or sorbitol. 

The ocean covers 71% of the planet s surface and is the source of a substantial amount of foodstuffs consumed by humans (around 1 % of total food consumption), the remaining 99% of food is obtained from cultivated land. At the same time, the total amount of organic matter produced in the ocean is approximately equal to that produced by land vegetation. By rough estimates, the total biomass of nekton constitutes 5.3 1091. The catch of fish and other species from the World Ocean is estimated at 70 106 t/yr, which constitutes 20% of the protein consumed by humans. The catch of traditional species is close to the limit for their sustainability ( 90 106 t/yr-100 106 t/yr). However, it is not a limit to the industrial ability of ocean ecosystems in general, since the supplies of krill and other biological objects are still used little. 

Nicotinamide-adenine dinucleotide (NAD diphosphopyri-dine nucleotide) and nicotinamide-adenine dinucleotide phosphate (NADP also termed triphosphopyridine nucleotide) represent most of the niacin activity found in good sources that include yeast, lean meats, liver, and poultry. Milk, canned salmon, and several leafy green vegetables contribute lesser amounts but are still sufficient to prevent deficiency. Additionally, some plant foodstuffs, especially cereals such as corn and wheat, contain niacin bound to various peptides and sugars in forms nutritionally not readily available (niacinogens or niacytin). Because tryptophan is a precursor of niacin, protein provides a considerable portion of niacin equivalent. As much as two thirds of niacin required by adults can be derived from tryptophan metaboHsm via nicotinic acid ribonucleotide... 

The mean daily intake of zinc in different regions of the world is between 5 and 22 mg [20]. The foodstuffs rich in proteins usually contain sufficiently high zinc concentrations (10-50 mg kg fresh weight). In contrast to this, fruits and vegetables contain only low zinc concentrations (6 and 2 mg kg respectively). 

L-Lysine< Lys 2,6-diaminocaproic add, H2N-(CH2)<-CH(NH2)-C00H, a basic proteogenic, essential amino acid, Af, 146 2, m.p 224 °C (d), [0] - 25.9° (e = 2 in 5 M HQ),-r 13.5° ( c = 2, water). The proteins of cereals (wheat, barley, rice) and other vegetable foodstuffs are rather poor in Lys. Children and young growing animals have a particularly high requirement for Lys, since it is needed for bone formation. Like threonine, Lys does not take part in reversible transamination. 

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