The History Of Protein:

Proteins were discovered by Jns Jakob Berzelius in 1838 and are among the most actively-studied molecules in biochemistry. he word !"rotein! is derived #rom a $reek word !"rotas! meaning !o# "rimary im"ortance%! because o# the #undamental role o# "roteins in sustaining li#e

1. Intro & The History Of Protein.

Protein Defined:
he word &"rotein& is de#ined as any o# a grou" o# com"le' high-molecular-weight organic com"ounds% consisting essentially o# combinations o# amino acids in "e"tide linkages% that contain carbon% hydrogen% o'ygen% nitrogen% and usually% sul#ur. Proteins are one o# the classes o# bio-macromolecules (like "olysaccharides% li"ids% and nucleic acids)% that make u" the "rimary constituents o# living things.

The History Of Protein:

Proteins were discovered by Jns Jakob Berzelius in 1838 and are among the most actively-studied molecules in biochemistry. he word !"rotein! is derived #rom a $reek word !"rotas! meaning !o# "rimary im"ortance%! because o# the #undamental role o# "roteins in sustaining li#e.

Protein Uses:
Protein has many im"ortant roles in the body* they are "art o# every cell+ muscles% connective tissue% blood-clotting #actors% enzymes% immune bodies% hormones% and bones. Protein Is Needed For: ,uscle and tissue growth (es"ecially im"ortant #or children% teens% and "regnant women) ,uscle and tissue re"air -egulating the ".% or acid-base balance% in the blood Preserving lean muscle mass* es"ecially when on a low carbohydrate diet /ontrolling many o# the im"ortant "rocesses in the body related to metabolism Providing energy when carbohydrate is not available ,aking essential hormones ,aking and enzymes or subunits o# enzymes% catalyzing chemical reactions 0mmune #unction via "rotein antibodies he storage and trans"ort o# various ligands ,aintain body #luid balance through blood "roteins% "reventing a condition known as edema (buildu" o# e'cess #luid outside body cells)

Protein Food Sources:

Protein is #ound in common #oods such as+ Poultry 1ish ,eat (e.g.% bee#% "ork% lamb and veal) ,eat substitutes (soy) ,ilk 2ggs /heese 3uts 4egumes

0t can also be #ound% although in much smaller 5uantities% in some starchy #oods and vegetables. 2ating a diet rich in these #oods is a good way to get "rotein. .owever some o# these items can also be high in cholesterol% #at and calories% so "icking the right cuts (#or "oultry% #ish and meets) and the right dairy as well as considering how they are "re"ared to maintaining a lean "hysi5ue and to good overall health. Table 1 Protein !ontent Of !o""on Foods#1$ Food %"ount Protein #&ra"s$ Bee#% broiled (ground) 6 ounces 78 Bee#% loin% bottom sirloin% tri-ti" (broiled) 6 ounces 91 Beans% "into (cooked) 1 cu" 19 Beans% kidney (cooked) 1 cu" :.6 Bread% white 8 slices 7.; Bread% wheat 8 slices 9.7 Broccoli% (cooked) 1 cu" 7.8 /auli#lower% (boiled) 1 cu" 8.3 /heese% cottage% low #at% 1< milk #at 1 cu" 88 /hicken% roasted 6 ounces 73 /hicken breast% oven-roasted% #at-#ree% sliced 6 slices 81 /orn% (cooked) 1 ear 8.6 2gg 1 large 6.3 1ish% =almon (baked) 6 ounces 77 1ish% .alibut (baked) 6 ounces 79 >eer% loin% se"arable lean only% 1! steak (broiled) 6 ounces 91 4entils% (cooked) 1?8 cu" ;.@ 4entil sou" 1?8 cu" 3.; ,ilk (whole) 1 cu" 8.@ ,ilk (skim) 1 cu" 8.7 ,ilk (=oy) 1 cu" 6.: Pasta% (cooked) 7 ounces 9.; Potato% white% (baked) 8 A-3 A! 3.6 Potato% russet% (baked) 8 A-3 A! 7.6 -ice% brown% long-grain% cooked 1 cu" 9.@ -ice% white% long-grain% regular% cooked 1 cu" 7.3

o#u 1 cu" 8@ una% water "acked 6 ounces 7@ urkey breast meat 6 slices 88 Bam% (baked) 1 cu" 8.3 Bogurt% low #at 8 ounces 18 Table ' Total Protein !ontent Of !o""on Foods #'$ Food Total (rotein #)$ Clmonds 81.1 C""les (raw% eating) @.7 Bananas 1.8 Beans (canned% baked) 9.8 Bee# (lean% raw) 8@.3 Bean s"routs (raw) 8.; Bread (white) 8.7 /abbage (raw) 1.: /heese (/heddar) 89.9 /hicken (lean% raw) 8@.9 /hocolate (milk chocolate) 8.7 /hocolate ("lain chocolate) 7.: /orn#lakes :.; 2gg (whole) 18.9 0ce cream 3.6 4entils (dried) 87.3 ,ilk (cow&s whole) 3.8 Pasta 3.6 Potatoes (new) 1.: -ice 8.6 =weet corn (canned) 8.; =oya milk 8.; o#u (steamed) 8.1 Bogurt ("lain) 9.:

Protein efficiency ratio (PER) is based on the weight gain of a test subject divided by its intake of a particular food protein during the test period. From ! ! until very recently" the PER had been a widely used method for evaluating the #uality of protein in food. $n the %nited &tates" the food industry had long used the PER as the standard for evaluating the protein #uality of food proteins. 'he %.&. Food and (rug )dministration used the PER as the basis for the percent of the %.&. recommended daily allowance (%&R()) for protein shown on food labels.

PDCAAS

From *ikipedia" the free encyclopedia

(Redirected from Protein (igestibility +orrected )mino )cid &core) ,ump to- navigation" search Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the protein #uality based on the amino acid re#uirements of humans. 'he P(+))& rating is a fairly recent evaluation method (it was adopted by the %& Food and (rug )dministration (F()) and the Food and )gricultural .rgani/ation of the %nited 0ations1*orld 2ealth .rgani/ation (F).1*2. in !!3) as 4the preferred 5best54 method to determine protein #uality. 'hese organi/ations have suggested that other methods for evaluating the #uality of protein are inferior.6 7 'he P(+))& value is different in measuring the #uality of protein from the protein efficiency ratio (PER) and the biological value (89) methods.6:7 'he PER was based upon the amino acid re#uirements of growing rats" which noticeably differ to that of humans. 'he P(+))& allows evaluation of food protein #uality based on the needs of humans as it measures the #uality of a protein based on the amino acid re#uirements (adjusted for digestibility) of a :; to <;year old child (considered the most nutritionally;demanding age group). 'he 89 method uses nitrogen absorption as a basis. 2owever" it does not take into account certain factors influencing the digestion of the protein and is of limited use for application to human protein re#uirements because what is measured is ma=imal potential of #uality and not a true estimate of #uality at re#uirement level. 0evertheless" 89 can be used to assess re#uirements of protein derived from foods with known #uality differences and measure the proportion of absorbed nitrogen which is retained and presumably utili/ed for protein synthesis as an accurate indicator for protein measurement.6376>7 %sing the P+())& method" the protein #uality rankings are determined by comparing the amino acid profile of the specific food protein against a standard amino acid profile with the highest possible score being a .?. 'his score means that after digestion of the protein" it provides per unit of protein" ??@ or more of the indispensable amino acids re#uired. 'he F() gave two reasons for adopting the P(+))& in !!3. ) P(+))& is based on human amino acid re#uirements" which makes it more appropriate for humans than a method based on the amino acid needs of animals. :) 'he Food and )gricultural .rgani/ation1*orld 2ealth .rgani/ation (F).1*2.) had previously recommended P(+))& for regulatory purposes.6 7

Aeterangan gambar protein &ection of a protein structure showing serine and alanine residues linked together by peptide bonds. +arbons are shown in white and hydrogens are omitted for clarity.