Protein. I love meat. I am a carnivore. Meatarian. Protein of some type at every meal. Yup, that’s right. I’m the girl in lecture sitting there munching on turkey. The one driving and drinking a protein shake. It is the basis of my life, hmmm salmon. Did I mention the delish cod? I thought that tonight’s blog I would focus on protein… some little quirks and details.
Let’s start off with a little bit of chemistry. Protein is made up of molecules that are formed into long chains of hundreds or even thousands of amino acids all joined together. Amino acids are formed by an amino group and carboxyl group. Amino acids are both essential and non-essential, totaling 20 amino acids in proteins found in food systems, and in the human body. There are 8 amino acids that cannot be synthesized by the human tissues and must be eaten. These are the ‘essential’ amino acids- isoleucine, leucine, methionine, phenylalanine, threonine, tryptophan, valine and histidine (only needed by infants).
Now the required amount of protein ranges for specific needs. An average adult should consume .8kg per kg of body weight, while athletes usually consume more. Protein has 4 calories per gram when consumed. The amino acids are metabolized for energy. What many people don’t know is that the protein that isn’t needed for repair, and energy is simply converted in fat for storage or pee’d out!
Now that we have our basics covered, let’s talk about the functional properties of food. Tissue protein such as meats and fish contribute to the texture of products. This can be noted with the differences between meat products such as textures of steaks or the different between chicken breast and legs. These differences are due to the various types of protein molecules within the muscle structure. Milk, meat, fish, legumes can all be used as food ingredients due to their diverse functional properties.
Let me clarify this… functional properties of proteins can range from foams to enzymes.
Emulsion Formations – these include egg yolks, and mustard proteins in mayonnaise. One part amino acids are attracted to water, forming hydrogen bonds, while the other part avoids water and binds with the oil
Foaming- egg white’s properties can be as foaming agents. They have the ability to trap air bubbles and leads to the formation of foam. Egg whites can be introduced to air, and then whipped to denature the protein- filling it with air pockets. Along with egg whites, bread and ice creams are foams but in their solid state.
Gel Formations- gelatin, from animal proteins- collagen, forms gel by trapping large amounts of water within a 3D protein matrix. Heating geltain during the production of lunch meats, leads to curing as well. Milk proteins also form gels when acidified, such as the processes of making yogurt and cheese.
Enzymes- proteins can also function as enzymes- or biological catalysts. Enzymes are added to food as ingredients to help promote food processing- examples lipase (works on fats), or amylase (contributes to starch break down). Enzymes are also found in living tissues of fruit and vegetables. These enzymes contribute to ripening- the loss of crispness, sweetness and color). Heating enzymes in food processing causes them to inactivate them, to end the storage life. Microorganism are also a source of enzymes that are added to ferment food- think sauerkraut, soy sauce and yogurt.
Ok, I’ll stop now. Pretty much protein and all of its properties are simply awesome.
Here is one great protein recipe!
Sugar-Free Meringues
2 egg whites (34 calories)
1/2 tsp vanilla extract
1/2 tsp cream of tartar (10 calories)
2-3 packets of splenda (or other types of sweetener)
Put egg whites and cream of tartar in large mixing bowl and beat on low until the eggs get foamy. Once the eggs are foamy add vanilla and Splenda and beat on medium for one minute. Once it starts to get fluffy, beat on high until the goop is thick and holds a shape.
Put lumps of goop on cookie sheet with a regular spoon. Leave about 1/2 inch between each glob because they will expand when they cook. Bake at 300 F for about 10 minutes or until they get golden brown and crispy.
Enjoy!
