- protein quality
- качественный состав белкаразнообразие аминокислот, входящих в состав белковой молекулы
English-Russian Biotechnology Glossary. A. F. Valikhov, V. V. Kolotvin, O. A. Legonkova, I. A. Rogov, Thomas Creamer. 2007.
protein quality
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Quality Protein Maize — (QPM) contains nearly twice as much usable protein as other maize (or corn) grown in the tropics and yields 10% more grain than traditional varieties of maize. It was developed by Dr. Surinder Vasal and Dr. Evangelina Villegas at the… … Wikipedia
Protein efficiency ratio — (PER) is based on the weight gain of a test subject divided by its intake of a particular food protein during the test period.From 1919 until very recently, the PER had been a widely used method for evaluating the quality of protein in food.In… … Wikipedia
Protein folding — Protein thermodynamics redirects here. For the thermodynamics of reactions catalyzed by proteins, see Enzyme. Protein before and after folding. Protein folding is the process by which a protein structure assumes its functional shape or… … Wikipedia
Protein (nutrient) — This article is about protein as a nutrient. For protein as a class of molecule, see protein. For other uses, see bodybuilding supplement. Amino acids are the building blocks of protein. Proteins are polymer chains made of amino acids linked… … Wikipedia
Protein in nutrition — Proteins are broken down in the stomach during digestion by enzymes known as proteases into smaller polypeptides to provide amino acids for the organism, including the essential amino acids that the organism cannot biosynthesize itself. Aside… … Wikipedia
protein concentrate — ▪ dietary supplement a human or animal dietary supplement that has a very high protein content and is extracted or prepared from vegetable or animal matter. The most common of such substances are leaf protein concentrate (LPC) and fish… … Universalium
Protein adulteration in the People's Republic of China — refers to the adulteration and contamination of several food and feed ingredients with inexpensive melamine and other compounds such as cyanuric acid, ammeline and ammelide. These adulterants can be used to inflate the apparent protein content of … Wikipedia
Protein combining — (also protein complementing) is a controversial theory that vegetarians, particlarly vegans, must eat certain complementary foods like beans and rice together in the same meal. The purpose of protein combining is to ensure that plant foods with… … Wikipedia
protein — 1844, from Fr. protéine, coined 1838 by Dutch chemist Gerhard Johan Mulder (1802 1880), perhaps on suggestion of Berzelius, from Gk. proteios the first quality, from protos first (see PROTO (Cf. proto )). Originally a theoretical substance… … Etymology dictionary
Protein Dispersibility Index — The Protein Dispersibility Index (PDI) is a means of comparing the solubility of a protein in water, and is widely used in the soybean product industry.A sample of the soybeans are ground, mixed with a specific quantity of water, and the two are… … Wikipedia
protein — proteinaceous /proh tee nay sheuhs, tee i nay /, proteinic, proteinous, adj. /proh teen, tee in/, n. 1. Biochem. any of numerous, highly varied organic molecules constituting a large portion of the mass of every life form and necessary in the… … Universalium
