FCS-FS-8 . Students will discuss why proteins are important in food preparation and preservation.

1. FCS-FS-8. Students will discuss why proteins are important in food preparation and preservation. a. Describe ways in which protein is used in food preparation. b. Identify the essential and nonessential amino acids. c. Compare and contrast complete and incomplete proteins. d. Explain what happens during the denaturation of protein and how the process occurs. e. Explain coagulation and apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products and in creating egg foams and meringues.

2. Proteins • Proteins have a role in both living organisms and in food products • Primary food sources • Eggs, dairy products, meats, poultry, and fish • Grain sources

3. Proteins in our Body • Structural Protein is needed by every body cell. • Helps to replace and repair cells • Most of the bodies hormones and enzymes are largely proteins. • Some proteins pick up, deliver, and store nutrients in the cells. • Antibodies (proteins) help ward off disease. • Help to stabilize pH levels • Proteins can supply energy but only when the body is starved of carbohydrates (this is not good for the body)

4. Protein Molecules • These are large and complex & often called MACROMOLECULES (large molecules containing many atoms). • Protein molecules are made of the following • Hydrogen • Carbon • Oxygen • Nitrogen • Sometimes other elements * Nitrogen is not a component in other nutrients ONLY PROTEIN

5. Protein structure • Protein molecules are made up of a chain of acids that contain carbon molecules called amino acids • There are 20 amino acids in the human body, and about 150 others found in plants and animals

6. Amino Acids • Amino acids can be classified into two groups: essential and non-essential • There are 20 AA’s found in the body • 12 Non-essential AA’s can be made by the body • This leaves 8 essential AA’s that MUST BE SUPPLIED BY THE DIET • The body must have these to grow new tissue and maintain its health

7. The essential AA’s are as follows: • Isoleucine (eye-suh-LOO-seen) • Leucine (LOO-seen) • Lysine (LYE-Seen) • Methionine (muh-THIGH-Uh-neen) • Phenylalanine (fen-ul-AL-uh-neen) • Threonin (THREE-uh-neen) • Tryptophan (TRIP-tuh-fan) • Valine (VAY-leen) • Histidine (HISS-tuh-deen) *Because histidine is essential only for children, some scientist don’t consider it an essential amino acid.

8. COMPLETE and Incomplete Proteins • Foods that contain all eight essential AA’s are called complete proteins • Most of these sources come from animal products, with the soybean plant also added to the list • Foods that are short of one or more of the essential AA’s are called incomplete proteins • Most of these are found in grains and vegetables • Combining these will create an essential AA (examples): • Whole wheat bread and peanut butter • Rice and red beans • Refried beans and corn tortillas

9. Proteins in Foods • High sources of protein in the diet would be considered… • Eggs • Meat • Fish • Poultry • Legumes provide some protein as well

10. Eggs • Eggs contain almost every vitamin and mineral you need. • Eggs lack Vitamin C and Calcium. (calcium is found in the shell) • Protein is the foundation of an egg. • Draw Figure 17-7 on page 262 of the “Food Science” Book.

11. Meat/Poultry • We are considering “Meat” the edible portion of mammals • Muscle tissue (the lean part of meat) is 15-20% protein. • Muscle is composed of fibrous proteins called Actin (AK-tin) and Myosin (MY-uh-sin).

12. Fish Fish cooks quicker than meat due to less connective tissue. When cooking fish is usually considered done when it will “flake with a fork”

13. Nuts & Legumes • Carry a rich store of nutrients • Cholesterol-free • Fat content range from 0-very high depending on what you are eating. • Nuts are usually too high in fat to be a main source of protein. • Soybeans are composed of 40% protein = to animal protein. • High in fiber • High in polyunsaturated fatty acids • May reduce coronary heart disease • Used to create meat substitutes

14. Denaturation and coagulation of proteins • Denaturation is when the actual nature of the protein is changed. • This usually occurs during food preparation when a protein is heated, agitated, or when chemicals are added to it • The molecules unravel themselves and lose their coiled structure. Creating a looser, less compact structure. • This process is usually not irreversible

15. coagulation of proteins • Coagulation occurs when a protein is heated. • Coagulation is when proteins form clots • Examples include curdling milk to form cheese or cooking an egg. • When a protein is agitated, disrupts the protein structures and causes them to form new positions with other molecules. • When chemicals, such as acids, are added to a proteins, it causes curdling

16. Denaturation and coagulation of proteins • Both of these processes are used to make new foods (ex; milk to cheese) or to prepare foods (ex; cooking an egg) • It is important to remember that denaturation can be over done (over coagulation), which can cause a change in taste and texture of food. It also can ruin a recipe (ex; over agitation of a meringue will cause clots to form) *Draw FIGURE 17-6 “Food Science” Book Page 260

17. Functions of proteins • Proteins are used in the preparation of foods in many ways: • Texturize • Proteins can be texturized through denaturation • This process is used to make soybeans into meat substitutes, or to create processed cheeses

18. Functions of proteins, cont. Functions of proteins, cont. • Gelatin - Gelling agents • Gelatin protein can be heated in water and then cooled; or eggs, milk and sugar can be heated to make a custard • Geltain provides several benefits: • Structure and support • Stabilizer • Thickening agent • Controls ice crystal growth in frozen foods • Gelatin can bind 100 times its weight

19. Functions of proteins, cont. • Emulsifiers • An emulsion is a stable mixture of a fat and a water based liquid • An emulsifier is a molecule that has a polar end and a non polar end and require heat or mechanical action to denature and form the emulsion • Egg yolks are an excellent emulsifier, as is milk and cheese • Food products such as ice cream and mayonnaise require emulsifiers to stay together

20. Functions of proteins, cont. • Foams – air bubbles incorporated and trapped in a protein film by whipping. • Foam is gas suspended in a liquid or semi solid • Foams can be made using proteins such as eggs or dairy by incorporating air, mechanical agitation or by a sudden release in pressure (aerosol can) • Examples of foams are: Meringues, marshmallows, whipped cream, and bread

21. Functions of proteins, cont. • Gluten- an elastic substance formed by mixing water with the proteins found in wheat. • It coagulates when baked and forms an airy texture, such as bread. • Gluten is developed as dough is kneaded which mechanically denatures the protein molecules.