Vegetable protein source concentrate

The term "vegetable protein source or concentrate" applies to oilseeds and legumes, the oil-expressed/extracted meals and protein Isolates recovered by acid or alkali digestion and precipation. These materials normally originate from vegetable protein sources such as soybean meal, cotton seed meal, peanuts, peanut meal, etc. 

Whole oilseeds and legumes and their derivatives (defatted flours, and protein concentrates and isolates) are used in traditional foods as sources of protein and for their texture-modifying functions. This article reviews, on a comparative basis, processes for preparation of vegetable food proteins, compositions and characteristics of the resulting food ingredients, and their functionalities and uses in traditional foods. 

Copper is a mineral that is required for many essential enz)rmes. The respiratory electron transport chain contains an enzyme, q/tochrome oxidase, that contains both heme groups and copper ions. Copper is therefore required in the diet for the function of this essential enzyme. Copper is also required by some of the enzymes that are responsible for the synthesis of connective tissue proteins. Seafood, vegetables, nuts, and meats such as liver are excellent sources of copper ions. The ESADDI for adults is 1.5-3.0 mg. Copper ions in high concentrations are toxic. In fact, mental retardation and death in early adolescence result from an inability to remove excess copper ions from the body. As everywhere in life, the balance of the system is critical to its function. 

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