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Sources of proteins

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ketaki patil
ketaki patil

This document summarizes various protein sources, including animal proteins from milk, meat, fish, and eggs as well as plant proteins. Milk proteins are divided into casein and whey proteins like lactalbumin and lactoglobulin. Meat proteins include myofibrillar, stromal, and sarcoplasmic proteins. Fish proteins contain myosin, actin, and soluble muscle enzymes. Egg proteins are found in egg whites as ovalbumin and in egg yolks as livetin and phosvitin. Proteins are an essential part of the human diet and are used in the body for growth, repair, and maintenance.

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Sources of proteins
SOURCES OF PROTEINS.. BY:- KETAKI PATIL
Animal proteins Plant proteins
Animal protein Milk proteins Meat proteins Fish proteins Egg proteins
Milk proteins The proteins of cows milk can be divided into two groups :- Casein Milk serum Casein Which are phosphoproteins and comprises 78% Of the total weight
Cont Casein is defined as heterogeneous group of phosphoproteins precipitated from skim milk at pH 4.6 and 20属C. The proteins remaining in solution, the serum or whey proteins, can be separated into classic lacto globulin and lactalbumin fractions by half saturation with ammonium sulphate or by full saturation with magnesium sulphate.
The whey protein is composed of lactalbumin and lacto globulin. lactalbumin contains a protein with the characteristics of a globulin, this protein known as B-lacto globulin and it is the most abundant whey proteins. It has molecular weight of 36,000 It is rich in lysine, leucine, glutamic acid & aspartic acid
Milk serum proteins:- which make up 17% of the total weight . The later group includes B- lacto globulin (8.5%), A lactalbumin (5.1%), Immune globulins (1.7%), & serum albumins . In addition, about 5% of milks total weight is non protein nitrogen (NPN) containing substances, and these includes peptides and amino acids.
Skim milk pH at 4.6 rennin heat (85-95属C) (lactic acid bacteria) Casein calcium chloride curd (de wheying) Casein curd high calcium (de wheying) rennet (de wheying) acid casein casein co- precipitate
Caseinate whey heat aggregation ultra filtration ion- exchange lactalbumin whey protein whey protein conc. isolate
Meat proteins The proteins of muscle consist of about 70% structural or fibrillar proteins and about 30% water soluble proteins. The fibrillar proteins contain about 32 to 38% myosin, 13 to 17% actin, 7% tropomyosin, & 6% stroma proteins.
3 categories of meat proteins 1. myofibrillar (contractile) 55% of total muscle protein salt soluble with ionic strength of over 0.3 needed 2. Stromal proteins (connective tissue) 10 - 15% of total muscle protein primarily collagen. most abundant protein in animal body (20 -25% of total body protein) - skin, sinews, tendons, etc.
3. Sarcoplasmic proteins (water soluble, intracellular fluid) 30% of total muscle protein ( 20% of binding ability) isoelectric points generally between pH 6 - pH 7 hundreds of enzymes in cells for energy, growth, etc. most are relatively low molecular weight (small) proteins
Myoglobin conjugated protein consists of a typical amino acid protein chain and a non-protein heme molecule. Heme portion Responsible for all color. Heme is attached to the protein by a histidine amino acid.
Fish protein The protein of fish flesh can be divided into groups on the basis of solubility. The skeletal muscle of fish consist of short fibers arranged between sheets of connective tissue in fish muscle is less than in mammalian tissue.
The myofibril of fish contains some important proteins myosin, actin, actomyosin & tropomyosin. The soluble proteins include most of the muscle enzymes and account for about 22% of the total protein During the frozen storage the actomyosin becomes progressively less soluble & the flesh becomes increasingly tough.
Egg proteins The proteins of egg are characterized by their high biological value and can be divided into the egg white and egg yolk proteins. The egg white contains at least eight different proteins like ovalbumin, conalbumin, lysozymes, avidin,ovamucin, non protein etc.
Biological value of egg is 100 Liquid egg white contains 10- 11% of protein The dried form contains about 83%. Most abundant protein is ovalbumin, a phosphoprotein with a mol.wt. of 45,000 that contains small portion of carbohydrate.
Egg yolk Egg yolk proteins precipitates the yolk is diluted with water. The protein component of egg yolk are like livetin, phosvitin, lipoproteins etc. Egg yolk contains considerable amount of lipids. Lipoproteins are the excellent emulsifiers.
Cont When fluid egg yolk is frozen, changes take place, causing the thawed yolk to form a gel . Gelation increases as the freezing temperature is lowered from -6属C to -14属C.
How Proteins are used in the body
Sources of proteins
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Sources of proteins

  • 3. Animal proteins Plant proteins
  • 4. Animal protein Milk proteins Meat proteins Fish proteins Egg proteins
  • 5. Milk proteins The proteins of cows milk can be divided into two groups :- Casein Milk serum Casein Which are phosphoproteins and comprises 78% Of the total weight
  • 6. Cont Casein is defined as heterogeneous group of phosphoproteins precipitated from skim milk at pH 4.6 and 20属C. The proteins remaining in solution, the serum or whey proteins, can be separated into classic lacto globulin and lactalbumin fractions by half saturation with ammonium sulphate or by full saturation with magnesium sulphate.
  • 7. The whey protein is composed of lactalbumin and lacto globulin. lactalbumin contains a protein with the characteristics of a globulin, this protein known as B-lacto globulin and it is the most abundant whey proteins. It has molecular weight of 36,000 It is rich in lysine, leucine, glutamic acid & aspartic acid
  • 8. Milk serum proteins:- which make up 17% of the total weight . The later group includes B- lacto globulin (8.5%), A lactalbumin (5.1%), Immune globulins (1.7%), & serum albumins . In addition, about 5% of milks total weight is non protein nitrogen (NPN) containing substances, and these includes peptides and amino acids.
  • 9. Skim milk pH at 4.6 rennin heat (85-95属C) (lactic acid bacteria) Casein calcium chloride curd (de wheying) Casein curd high calcium (de wheying) rennet (de wheying) acid casein casein co- precipitate
  • 10. Caseinate whey heat aggregation ultra filtration ion- exchange lactalbumin whey protein whey protein conc. isolate
  • 11. Meat proteins The proteins of muscle consist of about 70% structural or fibrillar proteins and about 30% water soluble proteins. The fibrillar proteins contain about 32 to 38% myosin, 13 to 17% actin, 7% tropomyosin, & 6% stroma proteins.
  • 12. 3 categories of meat proteins 1. myofibrillar (contractile) 55% of total muscle protein salt soluble with ionic strength of over 0.3 needed 2. Stromal proteins (connective tissue) 10 - 15% of total muscle protein primarily collagen. most abundant protein in animal body (20 -25% of total body protein) - skin, sinews, tendons, etc.
  • 13. 3. Sarcoplasmic proteins (water soluble, intracellular fluid) 30% of total muscle protein ( 20% of binding ability) isoelectric points generally between pH 6 - pH 7 hundreds of enzymes in cells for energy, growth, etc. most are relatively low molecular weight (small) proteins
  • 14. Myoglobin conjugated protein consists of a typical amino acid protein chain and a non-protein heme molecule. Heme portion Responsible for all color. Heme is attached to the protein by a histidine amino acid.
  • 15. Fish protein The protein of fish flesh can be divided into groups on the basis of solubility. The skeletal muscle of fish consist of short fibers arranged between sheets of connective tissue in fish muscle is less than in mammalian tissue.
  • 16. The myofibril of fish contains some important proteins myosin, actin, actomyosin & tropomyosin. The soluble proteins include most of the muscle enzymes and account for about 22% of the total protein During the frozen storage the actomyosin becomes progressively less soluble & the flesh becomes increasingly tough.
  • 17. Egg proteins The proteins of egg are characterized by their high biological value and can be divided into the egg white and egg yolk proteins. The egg white contains at least eight different proteins like ovalbumin, conalbumin, lysozymes, avidin,ovamucin, non protein etc.
  • 18. Biological value of egg is 100 Liquid egg white contains 10- 11% of protein The dried form contains about 83%. Most abundant protein is ovalbumin, a phosphoprotein with a mol.wt. of 45,000 that contains small portion of carbohydrate.
  • 19. Egg yolk Egg yolk proteins precipitates the yolk is diluted with water. The protein component of egg yolk are like livetin, phosvitin, lipoproteins etc. Egg yolk contains considerable amount of lipids. Lipoproteins are the excellent emulsifiers.
  • 20. Cont When fluid egg yolk is frozen, changes take place, causing the thawed yolk to form a gel . Gelation increases as the freezing temperature is lowered from -6属C to -14属C.
  • 21. How Proteins are used in the body