FOOD 2400 Chapter Notes - Chapter 11: Sarcolemma, Avidin, Endoplasmic Reticulum
15 Jul 2020
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Meat, egg and milk are the 3 major sources of proteins: more digestible than the plant sources. Soybean is the major source of plant proteins: known for its complex nature. Milk (i. e. , cow"s milk) contains 30-35 g/liter of protein. Milk proteins are a good source of nutrients due to their amino acid balance (good source of lysine). The amino acid composition of milk proteins is shown in table 11. 1 below. In simple terms, milk proteins can be split into two basic groups: caseins and whey. A key distinction between caseins and whey is that caseins precipitate out at ph 4. 6, while whey proteins do not. In addition, caseins are attacked by the enzyme rennin (used in the cheese-making process), while whey is not. (a) caseins: Caseins are the most abundant of the milk proteins. They exist with calcium phosphate hydrated spherical complexes known as micelles.
