Proteins Food

Food proteins are proteins found in foods. They are an important component of nutrition, as they provide the body with the energy necessary for life. Food proteins can be of animal or plant origin.

Animal proteins are obtained from meat, fish, milk and eggs. They contain all the essential amino acids required for the normal functioning of the body. In addition, they are a source of essential fatty acids, minerals and vitamins.

Plant proteins are also important for nutrition. They are found in legumes, nuts, grains, vegetables and fruits. Plant proteins are a good source of fiber and antioxidants, which help reduce the risk of developing various diseases.

However, it should be remembered that not all proteins are equally useful. Some proteins, such as meat or dairy products, can be high in fat and cholesterol, which can lead to the development of cardiovascular disease. Therefore, it is important to choose foods that are low in fat and cholesterol.

Overall, dietary proteins are an important part of a healthy diet. They provide the body with the necessary amount of energy and nutrients, and also help maintain health and fitness.

Food proteins: basic information Proteins are high-molecular organic substances of animal, plant and microbial origin, consisting of peptides. The term “protein” includes not only a physiological polypeptide (as genetically determined α-β alternating peptide units during the life of an organism), but also a structural protein and proteid (polypeptide nature, having a more complex needle-like structure). They belong to biopolymers, the linear polymer chains of which are built from amino acid residues. Residues of essential α-amino acids are considered to be the most biologically active for the nutrition of humans and animals. The molecular weight of proteins ranges from several thousand to several million daltons. Most proteins have a pH optimum of about 7.4. Proteins are relatively resistant to heat (the temperature of protein denaturation during boiling depends on their composition and structure) and the action of a number of chemical reagents. Under optimal conditions, proteins can exist indefinitely if they are not subjected to autolysis, peptization, and bacterial breakdown within organisms. Based on their origin and amino acid composition, all proteins are divided into two large groups - simple and complex proteins. Simple proteins include most enzymes, hormones, antibodies, prothrombin and other proteins, as well as nucleoproteins and lipoproteins, which include a non-protein part (lipids and carbohydrates) as carriers. The structure of simple proteins that are stabilized by non-covalent interactions is simple enough for their sequential identification, therefore, in the genetic code for a triplet of three letters, strictly one amino acid out of twenty-two is encoded, which are divided into nonessential (7) and essential (15). Nonessential amino acids can be synthesized in the body. An example of such a protein is collagen,