Vegetable proteins

As it is now possible by choice of suitable conditions to prepare most compounds in this form, the colloid state should be considered as a physical state in which all substances can be made to exist. Many ma terials such as proteins, vegetable fibres, rubber, etc. are most stable or occur naturally in the colloidal slate. In the colloidal stale the properties of surface are all-important. 

Fibers belong in different groups of chemical compounds. Animal fibers are proteins vegetable fibers are cellulose. Artificial fibers such as nylon, Orion and Dacron are very complex chemical compounds and have enormously long molecules. 

In order to evaluate an individual s exposure to chemical mixtures, it was necessary to determine how frequently pesticide and industrial chemicals were found in each food product. The results of this determination are discussed for the basic food categories (i.e., dairy, protein, vegetable, fruit, and grain) as well as for the mixed food and child/infant food categories. 

Pesticides Dairy Fruits Grains Protein Vegetables Mixed Average ... 

The amount of dietary protein influenced the carcinogenicity of DMH in rats and its conversion to mutagenic metabolites and toxicity in mice. Raising protein intake in rats raised the incidence of tumors of the inner ear and in the small and large intestines (17). The source of protein (vegetable or animal) had no effect on DMH intestinal carcinogenesis (20). 

Proteins are also classified as complete or incomplete. Protein derived from animal sources is generally complete protein. That is, it provides all of the essential and nonessential amino acids in approximately the correct amounts for biosynthesis. In contrast, protein derived from vegetable sources is generally incomplete protein because it lacks a sufficient amount of one or more essential amino acids. People who want to maintain a strictly vegetarian diet or for whom animal protein is often not available have the problem that no single high-protein vegetable has all of the essential amino acids to ensure a sufficient daily intake. For example, the major protein of beans contains abundant lysine and tryptophan but very little methionine, whereas corn contains considerable methionine but very little tryptophan or lysine. A mixture of com and beans, however, satisfies both requirements. This combination, called succotash, was a staple of the diet of Native Americans for centuries. 

Synonyms HVP Protein hydrolysates, vegetable Proteins, vegetable, hydrolysate Protein, vegetable, hydrolyzed Vegetable protein hydrolysate Vegetable protein, hydrolyzed Definition Hydrolysate of vegetable protein derived by acid, enzyme or other method of hydrolysis Properties Sol. in water... 

Proteins, vegetable, hydrolysate. See Hydrolyzed vegetable protein Proteins, wheat, hydrolyzed. See Hydrolyzed wheat protein... 

Protein, vegetable, hydrolyzed. See Hydrolyzed vegetable protein... 

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