The two food products that are chose are: Cheese and Cereals.
To achieve at least 100% RDI, at least 50g of proteins, 65g of lipids and 300g of carbohypdates are needed.
230.00g of Cheeseand 400.00g of Cereals would provide at least 100% RDI for all three nutrients (51.96g of proteins, 66.44 of lipids and 339.71g of carbohydrates.)
Combined mass of both food products = 230.00g + 400.00g
=630.00g
Protein present in cheese: Casein protein
- a phosphoprotein (phosphate groups are attached to the hydroxyl group of some of the amino acids side-chains)
- Exist as the calcium salt, calcium caseinate.
- mixture of at least 3 similar proteins
- differ primarily in molecular weight and amout of phosphorus groups they contain.
- Alpha- and beta-casein have molecular weights in the 25,000 range and posses about 9 and 4-5 phosphate groups per molecule, respectively.
- both insoluble in water.
- Kappa-casein has a molecular weight of about 8.000 and possesses 1-2 phosphate groups per molecule.
- responsible for solubilizing the other two caseins in water by promoting the formation of micelles.
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Fig 2. Alpha-Casein
Protein present in cereal: Amylase
refers to a group of enzymes whose catalytic function is to hydrolyze (breakdown) sugar and starch.
- Amylase digests carbohydrates (polysaccharides) into smaller disaccharide units, eventually converting them into monosaccharide (e.g. glucose)
- Primary structure = Amino acids held together by peptide bonds
- Secondary = Alpha helices and beta sheets held together by hydrogen bonds
- Tertiary = one folded amino acid chain held by disulfide bonds
- Quaternary = several folded amino acid chains (subunits) held together by hydrophobic interactions.
Fatty acid present in cheese: omega- 3 fatty acids
- polyunsaturated fatty acids with a double bond (C=) at the third carbon atom from the end of the carbon chain.
- fatty acids have two ends
- the acid (-COOH) end, which is considered the beginning of the chain, thus "alpha",
- methyl (CH3) end, which is considered the tail of the chain, thus "omega".
- The nomenclature of the fatty acid is taken from the location of the first double bond, counted from the methyl end, that is, the omega (w-) or the n- end.
- In polyunsaturated fatty acids (PUFAs), the first double bond may be found between the third and fourth carbon atom from the o carbon (o-3 fatty acids).
- first double bond is between the sixth and seventh carbon atom, then they are called o-6 fatty acids.
- The double bonds are separated from each other by a methylene grouping.
Source from: http://www.eufic.org/article/en/nutrition/fats/artid/The-importance-of-omega-3-and-omega-6-fatty-acids/
Carbohydrate present in cereal: Starch
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
- It is a polysaccharide.
- consist of >>3 ring structures bonded together.
- Biochemically, carbohydrates are made up of simple sugar units.
- simple carbohydrate consists of one simple sugar unit
- complex carbohydrate consists of a combination of simple sugar units.
- Starch, glycogen and cellulose are three common carbohydrates.
- Polysaccharides are polymers of monosaccharides that are glycosidically bonded by condensation.
Source from: http://facstaff.cbu.edu/~seisen/OrganicChemistry.htm
-The End-
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