Proteins General

Proteins are an important component of food and play a key role in the human body. They are made up of amino acids and are essential for tissue growth and repair, as well as many other functions.

Total protein is a hygiene indicator that reflects the total protein content of a food product. It is calculated based on the results of determining the amount of nitrogen in the product.

Nitrogen is one of the main elements that make up protein molecules. Therefore, by measuring the nitrogen content of food, you can indirectly estimate the amount of protein. Using special methods (for example, the Kjeldahl method), the mass fraction of nitrogen is determined, and then the total protein content is calculated from the resulting value.

Thus, the total protein indicator gives an idea of ​​the protein value of a food product and is used to assess its quality and nutritional adequacy.

Protein (B.) is the total amount of nitrogen-containing organic compounds that are found in a certain volume of a food product (including substances dissolved in water, latent form, in the form of undecomposed food residues).

The total protein indicator allows you to determine the amount of protein substances in food. Hygienic food control involves the study of the total protein content in food products and, above all, in individual dishes and culinary products (boiled condensed milk, powdered eggs, etc.). The principle of the value of the “total protein” indicator is used when monitoring the diet of patients who are on medical nutrition in a hospital and need increased (enhanced) protein nutrition. The total mass of proteins in the diet should replenish their total losses from the body (expenses as a result of physical activity and disorders of tissue metabolism). The normal daily protein requirement of an adult is about 80-120 g. It is most often believed that a person needs to consume at least 1 gram of protein per kilogram of body weight per day. The daily protein intake for children is calculated individually - at the rate of 2.5 g/kg body weight for babies up to one year old, 3 g/kg up to 3-4 years old, 5.5 grams up to five years old.

The amount of protein in foods is expressed as a percentage of the total weight of the product or per unit volume of the product. Determination of protein content is carried out by performing a color reaction of amino acids. B., as well as its deficiency or excess, can lead to