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“FOOD L A CK S ON E OR
MORE E S S E N T I A L
AMINOACIDS
NEEDED BY THE B O D Y. ”
EX AMPL E:
“ I N LEGUMES THE
ESSEN T I AL AMI N OACI D
METHIONINE IS
A B S E N T. ”
AN D AL SO. .
“I N GRAI N S
T HE
ESSENTIAL
IS C I D LY SI N E
AMINOA
ABSENT
”
● An incomplete protein can be converted into a
complete protein, if two incomplete proteins are
added together called complementarity of proteins.
+ +
=
BY T H I S , W E CAN GET AN
AD EQUAT E SUBST I T UT E OF
ANIMAL PROTEIN
AN I MAL PROT EI N
➔ Derived from Animal sources.
➔ Example:
● Egg
● Meat
● Milk
● Fish
● Liver
● Kidney
● Brain
● Heart
● Sweetbreads
● Animal proteins are Biologically Complete,
Because.....
“FOOD CON T AI N S AL L T HE
9 ESSEN T I A L AMI N OACI D
NEEDED BY THE BODY. ”
PL A N T V S AN I MAL
PROTEIN
PER 100g
“CHICKEN
CON T A I N S
31g o f
p r o t e in ”
“PEANUT
CON T AI N S
2 5 g OF
“TUNA
CON T A I N S 2 9g
OF PROTE I N ”
“ALMONDS
CON T AI N S 2 1g
OF PROTEINS”
“EGG
C O N TA I N S
OF 12 . 5g
OF
PROTEIN ”
“CA UL I FL OWER
CON T A I N S 2g
OF PROTEIN”
MEA SURE OF PROTEIN
QUALITY
Biological Value (BV) of Protein
● – based on NITROGEN RETENTION
retained.
DENATURATION
● IUPAC definition
“Pr o c e ss o f p ar t ial o r t o t al
alteration o f the native
s e c o n d a r y, and/or t e r t i a r y,
and / o r q uat e r nar y st r uc t ur e s
of proteins r e s u l t i n g in t h e
loss o f b i o a c t i v i t y. ”
BONDS WHICH
ST ABI L I SES T HE
STRUCTURE OF P R O T E I N .
● Disulphide bond.
● Salt bridge
● Hydrogen bond
AFTER D E N A T U R A T I O N
D EN AT URAT I ON RESUL T S I N . .
● Decrease in solubility
● Increase in viscosity
● Altered functional properties
● Loss of enzymatic activity
● Sometimes increased digestibility
OF P R O T E I N .
FACT ORS CAUSI N G
PROT EI N D EN AT URAT I ON .
● pH.
● Temperature.
● By Heavy Metal Ions.
● By Small Polar Molecules.
pH
● Affects salt bridge.
● Neutralise the charge of one of the ionically bonded
ion.
● Hence the bond is broken.
TEMPERATURE
● High temperature destabilizes
the non-covalent interactions
holding the protein together
causing it to eventually unfold
(to denature).
● As the temperature increases, Bonds are broken in
the following order :
➔ Hydrogen Bond
➔ Ionic Bond
METAL IONS
Prafull Chavan
School of Bioengineering and Food Technology
Shoolini University
Village Bajhol, Solan (H.P)