Foods protein

In general, nonconventional protein foods must be competitive with conventional plant and animal protein sources on the bases of cost delivered to the consumer, nutritional value to humans or animals, functional value in foods, sensory quality, and social and cultural acceptability. Also, requirements of regulatory agencies in different countries for freedom from toxins or toxic residues in single-cell protein products, toxic glycosides in leaf protein products, pathogenic microorganisms, heavy metals and toxins in fish protein concentrates, or inhibitory or toxic peptide components in synthetic peptides must be met before new nonconventional food or feed protein products can be marketed. 

N. S. Scrimshow and A. M. Altschul, eds.. Amino Acid Fortification of Protein Foods, Massachusetts Institute of Technology Press, Cambridge, Mass., 1971. 

A. M. Altschul and H. L. Wilcke, eds., NeiP Protein Foods, Vol. 5, Seed Storage Proteins, Academic Press, Inc., New York, 1985, 471 pp. 

In more recent times chemically defined basal media have been elaborated, on which the growth of various lactic acid bacteria is luxuriant and acid production is near-optimal. The proportions of the nutrients in the basal media have been determined which induce maximum sensitivity of the organisms for the test substance and minimize the stimulatory or inhibitory action of other nutrilites introduced with the test sample. Assay conditions have been provided which permit the attainment of satisfactory precision and accuracy in the determination of amino acids. Experimental techniques have been provided which facilitate the microbiological determination of amino acids. On the whole, microbiological procedures now available for the determination of all the amino acids except hydroxy-proline are convenient, reasonably accurate, and applicable to the assay of purified proteins, food, blood, urine, plant products, and other types of biological materials. On the other hand, it is improbable that any microbiological procedure approaches perfection and it is to be expected that old methods will be improved and new ones proposed by the many investigators interested in this problem. 

Which of the following factors supports the use of micro-organisms rather than higher plants for the production of protein food ... 

Quom has a higher ratio of polyunsaturated to saturated fatty add s than the other foods listed. It contains no cholesterol. The amino add profile is similar to that of other protein foods. It is slightly lower in methionine and cysteine content. 

Both fungi will grow at pH 2.5, at which non-aseptic processes can be operated (that is without sterilisation). However, the SCP grown in non-aseptic systems is suitable only as feed. The SCP from both organisms can be used as a high-protein food additive, but Fusarium sp. must be ground up (powdered) for this. In addition, the filamentous fungus can be used to make meat substitutes. For this the SCP must be prepared deep-frozen and not dried. 

The selling price of the SCP must be the same as or less than competing food and feedstuffs The price of conventional competing protein feeds is 0.80 per kg protein. The price of conventional competing high-protein food additives is 155 per kg proton. For a meat substitute, the SCP can be priced at 1.05 per kg biomass. 

To produce Fusarium sp. as high-protein food additive, the above system could be used, with aseptic fermentation and grinding the product after drying. The cost is thus 0.670 + 0.04 + 0.01 = 0,720 per kg biomass. 

With high-protein food additives at 1.55 per kg protein the process producing Candida sp. at 1.45 per kg protein would make a small profit of 0.10 per kg protein (or 0.1 x 60/100 = 0.06 per kg biomass). The process prod ucing Fusarium sp. at 1.600 perkg protein would not be profitable. 

This paper will address three subjects a) carbon isotopic composition of bone carbonate b) the possible role of hpid metabolism in determining frae-tionation between bone carbonate and collagen and its apparent trophic signature and c) concepts of routing of carbon isotopes in the body, especially from protein foods to collagen. The discussion will be limited to carbon isotope ratios C C/ C), although we appreciate that N/ N ratios, which are also very useful in determining trophic levels and somces of protein, present similar biochemical problems. 

All defects in urea synthesis result in ammonia intoxication. Intoxication is more severe when the metabolic block occurs at reactions 1 or 2 since some covalent linking of ammonia to carbon has already occurred if citrulline can be synthesized. Clinical symptoms common to all urea cycle disorders include vomiting, avoidance of high-protein foods, intermittent ataxia, irritability, lethargy, and mental retardation. The clinical features and treatment of all five disorders discussed below are similar. Significant improvement and minimization of brain damage accompany a low-protein diet ingested as frequent small meals to avoid sudden increases in blood ammonia levels. 

Hyperammonemia Type 2. A deficiency of ornithine transcarbamoylase (reaction 2, Figure 29-9) produces this X chromosome-linked deficiency. The mothers also exhibit hyperammonemia and an aversion to high-protein foods. Levels of glutamine are elevated in blood, cerebrospinal fluid, and urine, probably due to enhanced glutamine synthesis in response to elevated levels of tissue ammonia. 

ANASTASIA J V, BRAUN B L and SMITH K T (1990) General and histopathological results of a two-year study of rats fed semi-purified diets containing casein and soya protein. Food Chem Toxicol. 28 (3) 147-56. 

Garrison, W.M. (1981). The radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilisation of high-protein foods. Radiat. Effects 54, 29-40. 

Hale, A. B., Carpenter, C. E., and Walsh, M. K. (2002). Instrumental and consumer evaluation of beef patties extended with extrusion-textured whey proteins. /. Food Sci. 67,1267-1270. 

Onwulata, C. 1., Konstance, R. P., Phillips, J. G., and Tomasula, P. M. (2003b). Temperature profiling Solution to problems of co-extrusion with whey proteins. /. Food Process. Preserv. 27,337-350. 

Buttkus H. On the nature of the chemical and physical bonds which contribute to some structural properties of protein foods a hypothesis. J. Food Sci. 1974 39 484 189. 

Table II. Essential Amino Acid Profiles (g/16g N) and Protein Efficiency Ratios of Various Protein Food Ingredients...

In East Asia, on the other hand, soybeans have traditionally been used directly as foods. Centuries of creative striving have yielded great numbers of protein foods that are versatile, easily digestible and delicious. It has been said that because of the existence of soybeans, the countries of East Asia succeeded in supporting a high population density in those distant days. 

Although tofu has been claimed as a low-calorie protein food, the following Comparison needs to be considered. One hundred grams of tofu (water, 84.8 g protein 7.8 g oil, 4.2 g) contains about 72 calories, whereas 100 g of cooked hamburger (water, 54.2 g protein, 24,2 g fat, 20.3 g) has 286 calories (21). Although the hamburger... 

---