Protein | Vegetable protiens | Sources Usage Advantages Disadvantages

PROTEIN  

INTRODUCTION

Protein is an essential part of the diet. It helps to build, repair and maintain the body structures. Protein exist throughout the body, in everything from muscles and organs to the bone, skin and hair. Proteins which make up more than half the dry Weight of most cells are the most important macromolecules in all living organisms. More than Half of the dry weight of a cell is made up of proteins of various shapes and sizes.

Proteins occur in animal as well as vegetable Products in important quantities. In the developed Countries, people obtain much of their protein From animal products. In other parts of the world, The major portion of dietary protein is derived From plant products. Many plant proteins are often deficient in one or more of the essential amino Acids. Essential amino acids are defined as those That cannot be synthesized by an organism and are Only obtained from the diet. The amounts of these essential amino acids Present in a protein and their availability determine the nutritional quality of the protein. In general, animal proteins are of higher quality than Plant proteins.

Proteins are made up of Amino acid and they are used for almost every metabolic process in the body. However, different proteins can vary greatly in the types of amino acids they contain. 

When you eat a food with protein in it (and almost all foods contain some amount of protein – even salad!), your body breaks down the protein into its amino acids.These amino acids are then sent through the body.The amino acids are recombined to create new proteins (remember, there are 10,000+ different types of protein in your body!). So, some of the veggie burger you ate turns into muscle proteins, some into hair proteins, some into hormone proteins Usage.

Recommended Dietary Allowances (RDA)

The estimated amount of a nutrient or calories per day comgnsidered adequate to fulfill the known nutrient need of all healthy people. If small amount taken above the daily requirement it don't cause any harm, whereas amount below the daily requirement may cause health problems. When people'snutrient intake is less then the daily requirement, their nutrient store decline and by the time passes this cause poor health and deficiency symptoms. Therefore, to ensure that the nutrient RDA fulfill the needs of as many people as possible, the RDA are set according to the population estimated requirement.

PROTEIN RDA:

The protein RDA for adults is 0.8grams per kilogram of body weight per day. For infants and children the RDA is little bit higher. Protein RDA increases for infants, children, adolescents, and pregnant and lactating women as it fulfill the needs for building new tissue during growth. The protein RDA is the same for athletes as for others, although athletes may need more protein and their trainer recommend a higher range of protein intakes for athletes performing different activities.

Infants ➡ 2.4g/kg body wt/day

children upto 10 yrs ➡ 1.75g/kg body wt /day

Aldoscent(boys nd girls)  ➡ 1.6 and 1.4g/kg body wt/day

Adults (men and women)  ➡ 1.0g/kg body wt/day

pregnancy  ➡ 2.0g/kg body wt/day

lactation ➡ 2.5g/kg body wt/day.

VEGETABLE PROTEINS

Certain vegetables can be excellent sources of protein, often with fewer calories and fewer potentially harmful effects than animal products. Some vegetables are low in certain amino acid and there are considered to be incomplete, as they lack one or more of the essential amino acids that our body needs.

Soybeans are one of the only vegetable foods that contain all 9 essential amino acids. They are also a good source of fiber, iron, calcium, zinc, and B vitamins. Eatingsoy protein in place of animal protein has been found to reduce bad cholesterol and triglycerides, which are linked to heart disease.

VEGETABLE PROTEINS SOURCES  

Vegetables can be a great source of protein. Vegetables high in protein include:

•Spinach

•Mushrooms

•Sweet corn

•Green peas

•Broccoli

•Lima beans

•Soybean sprouts

•Brussels sprouts

VEGETABLE PROTEINS / PLANT PROTEINS 

A. Wheat Proteins

Wheat proteins are unique among plant proteins and are responsible for bread-making properties of wheat. There are two main types of proteins found in wheat:

Non gluten proteins

It compose 15% of wheat proteins and is non dough forming. This group contains the following proteins:

Albumin, which is water-soluble and coagulated by heat.

Globulin, soluble in neutral salt solution.

Gluten proteins

They constitute 85% of the wheat proteins and involved in dough formation. This group includes the following proteins

gliadin, a prolamine soluble in 70% ethanol

glutenin, a glutelin insoluble in alcohol but soluble in dilute acid oralkali.

Gluten proteins have a high content of glutamine but are low in the essential amino acids lysine, methionine, and tryptophan. Theinsolubility of gluten proteins can be directly related to their aminoacid composition. High levels of nonpolar side chains result from the presence of glutamic and aspartic acids as the amides. Because these are not ionized, there is a high level of hydrogen bonding. This contributes to aggregation of the molecules and results in low solubility. Heat damage to gluten can result from excessive air temperatures used in the drying of wet grain. The gluten becomes tough and is more difficult to extract. Heat-denatured wheat gives bread poor texture and loaf volume.

Gliadin and glutenin are composed of many different molecular species.

Gliadin proteins consist mostly of single-chain units and have molecular weights near 36,500. Whole gliadin also contains polypeptides of molecular weight 11,400 that may be albumins,a major polypeptide of molecular weight 44,200, and ω-gliadins of molecular weights 69,300 and 78,100. The polypeptides of 44,200 and 36,500 molecular weight are joinedthrough disulfide bonds into higher molecular weight proteins.

Glutenin consists of a series of at least 15 polypeptides with molecular weights ranging from 11,600 to 133,000. These unitsare bound together by disulfide bonds to form large molecules.

B. Maize Proteins

The protein content of maize varies widely depending on variety, climate, and other factors; it is generally in the 9–10% range. The main proteins of maize are the storage proteins of the endosperm, namely zein and glutelin. There are also minor amounts of albumin and globulin. Maize proteins are low in levels of the essential amino acids lysine and tryptophan.

1.Storage proteins

a. Zein

It is the protein group that is soluble in alcohols. The zeins can be separated into as many as 30 components, belonging to two major groups with molecular weights of about 22 and 24 kDa. Zeins are asymmetric molecules containing about 45% α-helix and 15% β-sheet; the rest is aperiodic.

b. Glutelins

The high molecular weight storage proteins are the glutelins. They have higher lysine, arginine, histidine, and tryptophan and lower glutamic acid content than the zeins. Glutelin consists of several subunits joined together bydisulfide bonds.

2. Minor proteins

The remaining proteins, present in amounts of about 8% each, are albumins and globulins. These proteins are soluble in water and/or salt solutions, and are characterized by higher levels of essential amino acids and lower levels of glutamic acid. Albumins have higher contents of aspartic acid, proline, glycine, and alanine, and lower levels of glutamic acid and arginine than the globulins.

C. Rice Proteins

The protein content of rice ranges from 6 to 9%. The nutritional value of rice protein is high because of its relatively high content of lysine, the first limiting essential amino acid. Up to 18% of the protein in the rice kernel is lost in the bran and polish. In rice the main storage protein is glutelin, in contrast to wheat, whose main storage protein is gliadin. The approximate protein distribution in rice proteins is as follows: albumin 5%, globulin 10%, prolamin 5%, and glutenin 80%.

The protein in rice is present in the form of encapsulated protein bodies, which are found throughout the endosperm. The protein bodies may be smallor large with the former containing primarily glutelin and the latter containing prolamin and glutelin. The protein bodies are insoluble and remain intact during cooking. Rice has little or no intergranular matrix protein.

D.  Soybean Proteins

The proteins in soybeans are contained in protein bodies, or aleurone grains, which measure from 2 to 20 μm in diameter. Soy protein is a good source of all the essential amino acids except methionine and tryptophan. The high lysine content makes it a good complement to cereal proteins, which are low in lysine. Soybean proteins have neither gliadin nor glutenin, the unique proteins of wheat gluten. As a result, soy flour cannot be incorporated into bread without the use of special additives that improve loaf volume. The soy proteins have a relatively high solubility in water or dilute salt solutions at pH values below or above the isoelectric point. This means they are classified as globulins.

Generally, soybean proteins are differentiated on the basis of their behaviorin the ultracentrifuge. Water-extractable proteins are separated into four fractions with approximate sedimentation rates of 2, 7, 11, and 15S. Several of the ultracentrifuge fractions can be further separated into a number of components.

The 2S fraction contains trypsin inhibitors, cytochrome c, allantoinase, and two globulins.

The 7S fraction contains β-amylase, hemagglutinin, lipoxygenase, and 7S globulin.

The 11S fraction consists mainly of 11S globulin.

the following amino-terminal residues: 8 glycine, 2 phenylalanine, and either 2 leucine or 2 isoleucine. It appears that the 11S protein is a dimer of two identical monomers, each consisting of six subunits, three of which are acidic and three basic. Interactions among these subunits may be a factor in stabilizing the molecule. The 7S globulin consists of 9 subunits of single polypeptide chains. The protein is a glycoprotein and the polysaccharide is attached as a single unit to oneof the polypeptide chains. The carbohydrate consists of 38 mannose and 12 glucosamine residues. The 7S globulins are classified into three major types. Type I is

β-conglycinin (B1–B6), type II is β-conglycinin (B0), and type IIΙ is γ-conglycinin.

Application of heat to soybeans or defatted soy meal makes theprotein progressively more insoluble. Hydrogen bonds and hydrophobicity appear to be responsible for the decrease in solubility of the proteins during heating.

VEGETABLE PROTEINS USAGE 

Vegetable proteins are often used in meat product applications as extenders of comminuted meat products like sausages and patties. They can also be used to mimic the texture of meat as vegetable protein

Example

Spinach is one of the most nutrient-dense leafy green vegetables a personcan eat. Spinach has the following protein content. One cup 25g) of raw spinach contains 0.7 g of protein. 100 g of spinach contains 2.9 g of protein and 23 calories. Protein accounts for 50% of its calories. The protein in spinach contains all essential amino acids. One cup of spinach contains 121 mcg of vitamin K, which is just over 100% of a person’s daily needs. Spinach is also a rich source of folate, vitamin A, and vitamin C. It is a good source of magnesium, iron, and potassium, and a decent source of calcium. Spinach contains plant compounds that can increase antioxidant defense and reduce inflammation.

 VEGETABLE PROTEINS ADVANTAGES 

Vegetables with the most protein include broccoli, spinach, asparagus, artichokes, potatoes, sweet potatoes and Brussels sprouts.

VEGETABLE PROTEIN HAS HEALTH BENEFITS

• Plant based protein play important role in Cancer prevention.
• It can be very helpful for weight loss.
• Plant based diet was associated with lower risk of cardiovascular diseases.
• It contains many different kinds of fibers which promotes good gut bacteria which increases the rate of digestion.
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• It also contains the soluble fibers which improves the heart health.
• It is very useful in diabetes type 2 management.
• Beyond their advantages for personal wellness, proteins from plants also make a difference for the environment.
• In terms of land use, freshwater consumption, and greenhouse gas emissions, plant foods have a definite upper hand over animal products, according to the World Resources Institute.
• Getting more vegetables in your diet always beneficial for your health.

VEGETABLE PROTEINS DISADVANTAGE  

Plants express a variety of toxic protiens that confer resistanceagaints herbivores and pathogens. Some well-known families of toxic protiens include:

• Lectins
• Ribosomes-inactivatingprotien
• Protease inhibitor
• Antimicrobial peptides
• Pore-forming toxins
• Plants have evolvedto synthesize a variety ofnoxious comps tocope with unfavourable circumtances, among which a large grp of toxic protien that play critical role in plant defence againts predators and microbes.Upto now a wide range of harmful protiens have been discovered in different vegetables.
• To fulfill their role in plant defence these protien exhibit various degrees of toxicity toward insects ,bacteria or fungi.
• Genes encoding toxic vegetables protien have been intoduced into crops genome using genetic engineering technology in order to increase the vegetable’s resistance against pathogens and diseses.
• Indeed, bcz of their biological activities, toxic vegetables protien are also considered as potentially useful tools in crop protection and biomedical application such as cancer treatment.

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