Protein energy value

Energy values of food can be estimated on the basis of the content of carbohydrate, protein, and fat ... 

Toxic compounds polychlorinated biphenyls, polycyclic aromatic hydrocarbons, organochlorine pesticides, chlorinated pesticides, dioxins, veterinary drug residues, hormone residues, aflatoxins, toxic compounds in shellfish. Compoimds of nutritional significance in foods vitamins, fat, lipids, carbohydrates, protein, energy-calorific value, proximates, dietary fibre, ash. Other compounds hormones in blood serum... 

Foods that yield in the range of 5-10 calories/g protein should be excellent dietary sources of protein. However, those that yield 50-100 or more calories/g protein should probably be used more where calories for energy are needed and supplemented with other protein sources. In many countries man has supplemented his diet with protein by the consumption of animal products and meat in order to eliminate this problem and balance the protein-caloric values. 

Unlike the Cd, Zn-thioneins, the respective copper-thiolate proteins were much more susceptible to oxidation. The binding energy value of the S2p core electrons of yeast copper thionein lies at 162.0 eV (Fig. 5). Ageing of protein samples or the addition of substoichiometric concentrations of H2O2 give rise to the appearence to transient oxidation states including RSSR, RSO" and sulphonic acid. The copper thiolate... 

The two differently bound methionine sulphur in the b and c-type haem proteins encouraged measurements of the respective S 2p binding energy value. In myoglobin, a representative of the b-type proteins, the methionine residue is exclusively located in the polypeptide side chain with no direct metal sulphur bonding. By way of contrast cytochrome c has one methionine coordinated to iron. 

As in the case of sulphur, XPS was most suitable for studying electron transport on protein bound selenium, especially in those reactions where no magnetic properties or electronic transitions can be measured The chemical shift of the binding energy values of the Se 3 d levels can reach up to 7.5 eV (Table 3). This large shift allows the assignment of the chemical nature of selenium and selenopeptides to be made Measurements of selenotrisulphides, the well known reaction products between selenite and thiols, deserved special attention (Table 4). 

Foods differ in their energy value, which is usually expressed in kilocalories or kilojoules, with proteins and carbohydrates having less caloric value than fats (lipids). Fats... 

The energy profile, displaying energy values for each single residue in the protein. It allows one to identify energetically unfavorable regions, as well as local effects of amino acid substitutions. 

In Fig. 30, a three-dimensional model is presented in which only the organic phases are shown. Hexagonal plates of MM alternate with pleated sheets of CP. The hydrophobic sides of MM are facing each other and encase the mineral phase. The relationship between hydrophobic bonding and accessible surface area in proteins, and the effect of polar and non-polar side groups on free energy values has recently been discussed246. For informations on hydrophobicity in protein systems see Refs.247-252. ... 

Rye has an energy value intermediate to that of wheat and barley, and the protein content is similar to that of barley and oats. However, its nutritional value is reduced by the presence of several ANFs such as P-glucans and ara-binoxylans which are known to cause increased viscosity of the intestinal contents and reduced digestibility, and other undesirable effects such as an increased incidence of dirty eggs. These effects are more pronounced in hot and dry environments, which accentuate the rate of cereal ripening prior to harvest (Campbell and Campbell, 1989), as occurs in Spain and other Mediterranean countries. Rye may also contain ergot, which is a toxic fungus that reduces poultry health and performance. 

General constituents and approximate energy values of common foods are given below. Apply Access to design a database such that the information can be retrieved according to sources of macronutrients for food types (e.g., protein sources or carbohydrate sources for cereal, fish, fruit, dairy, meat/poultry, vegetable). 

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