UNIT IV AK Media PROTIENS II.SHORT ESSAY 1)How are proteins classified? What are the sources of proteins? What is the calorific value of protein? Proteins can be classified into groups according to sequence or structural similarity. These groups often contain well characterised proteins whose function is known. Thus, when a novel protein is identified, its functional properties can be proposed based on the group to which it is predicted to belong. Sources of proteins Some food sources of dietary protein include: lean meats beef, lamb, veal, pork, kangaroo poultry chicken, turkey, duck, emu, goose, bush birds fish and seafood fish, prawns, crab, lobster, mussels, oysters, scallops, clams eggs dairy products milk, yoghurt (especially Greek yoghurt), cheese (especially cottage cheese) nuts (including nut pastes) and seeds almonds, pine nuts, walnuts, macadamias, ...
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