Overview

"Proteins are made of strings of amino acids that form chains known as peptides. Our bodies need dietary protein to accomplish many basic functions, such as building bones, moving muscles, and repairing tissue. Dietary protein, an essential nutrient, comes from meat, dairy, and certain grains and beans. Proteins differ by the types and order of amino acids they contain. Even though there are only 20 amino acids, they create almost endless variations in chains as long as 500 links. Proteins form inside animals (including humans) and plants through processes that synthesize peptides. For humans, we cannot synthesise certain ""essential protein,"" and so we must ingest them through food. These essential proteins are made of phenylalanine, threonine, methionine, tryptophan, leucine, isoleucine, lysine, and valine amino acids. Food from plants, like corn, have incomplete protein, which means they do not contain all the necessary amino acids. Only food from animals, such as cheese and fish, provide complete protein, and don't need to be combined with other protein sources. Examples of complete protein foods are milk, cheese, yogurt, butter, poultry, pork, or any meat. Incomplete proteins include oats, wheat, pasta, lentils, nuts, rice, soy, pears, and seeds. Eating a combination of complementary protein sources, such as grains mixed with legumes, results in a diet of essential protein. This is how vegetarians and vegans maintain health without eating meat or dairy. This book presents the latest research in this dynamic field."

Full Product Details

Author:   Janet R Ling
Publisher:   Nova Science Publishers Inc
Imprint:   Nova Science Publishers Inc
Weight:   0.910kg
ISBN:  

9781600216077

ISBN 10:   1600216072
Pages:   313
Publication Date:   20 February 2007
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Preface; Antimicrobial Activity of Lactoferrin and Lactoferrin derived Peptides; Dietary Protein Requirements for Preterm Infants in the Neonatal Period: Past, Present and Future; Antimicrobial Activity of Lactoferrin and Lactoperoxidase in Milk; Epidermal Growth Factor-Dependent Activation of the Mouse Lactoferrin Gene Promoter by Kruppel-like Factor 5 (KLF5); Determination of Protein Degradability and its importance in Ruminant Nutrition; Non-IgE Mediated Food Allergy to Dietary Proteins in Infants and Young Children; New Trends in Protein Feeding and Flock Management for Improving Sheep Milk and Cheese Features; Nutritional Characteristics of Donkey's Milk Protein Fraction; The Role of Dietary Protein in the Treatment of Central Nervous System Disorders; Changes in Antioxidative Properties of Lactoglobulin Preparation induced by Age-related Deamidation; Vegetal Dietary Protein: Amaranthus Cruentus Seeds. Their Influence on Triglycerides Metabolism; Biologically Active Peptides obtained from Food Proteins. Exogenous regulating hormones?; Organic and Transgenic Soy and their effects when used in place of Animal Protein during Infancy and Old Age. Study in rats; Index.

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