2 WHERE DO THEY COME FROM?Variety of sourcesEggsMeatFishPoultry2
3 Other Sources of Proteins FruitsVegetablesGrainsNuts(They just do not have as many amino acids)
4 Eggs Contain almost every vitamin and mineral you need Yolks are rich in: -iron -phosphorus -vitamin A -several B vitamins Lacking: -vitamin C -calcium only present in the shells
5 Proteins in Eggs Protein is the foundation of an egg. Shell contains protein molecules interwoven with calcium carbonate crystals.
6 Structure of an egg Egg Membrane Thin albumen Yolk Thick albumen Air PocketEggMembrane Thin albumenYolk Thick albumenChalazaShell membrane
7 Cracking open an egg you first encounter albumen (egg white) – makes up 54% of the inner contents of an egg, known for ovalbumin, a major protein in egg white.
8 Thickest part of the albumen is the Chalaza – a twisted ropelike structure that keeps the egg yolk centered. Last part of the egg to coagulate and may remain slightly watery.
9 Yolk – main components include Globular protein livetinHigh and low-density lipoproteinsContains all of the fat, along with most of theother nutrients
10 Effects of StorageWhere should eggs NOT be stored in a refrigerator? Why? It exposes eggs to light and temperature every time you open the door. It hastens chemical changes that ultimately deteriorates the egg.
12 Meat Refers to any edible portion of mammals, Including muscle and fatty tissue
13 Muscle tissue - Lean part of meat About 15-20% proteinOther components includeWater, fat and mineralsMuscle is composed ofFibrous proteins called actin and myosinThey form bundles of fibers , held together byconnective tissues made of collagen and elastinTwo proteins with long, strong molecules.
14 FishShorter, segmented muscle fibers are layered between thin sheets of connective tissue
15 Nuts and LegumesFrom plants nuts and legumes (dry deans, peas, lentils, soybeans Nuts – peanuts, walnuts cashews Carry a rich source of nutrients
16 Nuts too high in fat to be considered a main source of protein Cholesterol-freeRange in fat fromZero to very highNuts too high in fat to be considered a main source of proteinSoybeans are composed of 40% protein, their protein is equal to that of foods from animals.
18 Emulsifiers – egg yolk, the most common emulsifier Protein can stabilize oil- and-water mixtureCertain proteins contain amino acids that are polar.One end of these amino acids is attracted to water while the other end avoids water and bonds to oil.
19 FoamsAir bubbles incorporated and trapped in a protein film by whipping.Add volume and lightnessBegins when a protein- containing liquid is whipped.Whipping introduces air and denatures the protein molecules
20 Air bubbles incorporated and trapped in a protein film by whipping.Add volume and lightnessBegins when a protein-containing liquid is whipped.Whipping introduces air and denatures the protein molecules