Cheese and Cereal

Group members: April, Edan and Lynette.

The two food products that are chose are: Cheese and Cereals.

Table 1: showing the protein, lipid(fat) and carbohydrate mass in grams per 100g of food product (Cheese and Cereal) 

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.

Fig 2. Alpha-Casein

Sources from: http://www.chemicalbook.com/ChemicalProductProperty_EN_CB3189234.htm

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)
  

1. Primary structure = Amino acids held together by peptide bonds
2. Secondary = Alpha helices and beta sheets held together by hydrogen bonds 
3. Tertiary = one folded amino acid chain held by disulfide bonds
4. Quaternary = several folded amino acid chains (subunits) held together by hydrophobic interactions. 

Source from: http://www.science.smith.edu/departments/Biochem/Biochem_353/amylase.html

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

1. the acid (-COOH) end, which is considered the beginning of the chain, thus "alpha", 
2. 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.

(molecular weights in the hundreds of thousands and are all polymers (as they are "polysaccharides").)

• Polysaccharides are polymers of monosaccharides that are glycosidically bonded by condensation. 

Source from: http://facstaff.cbu.edu/~seisen/OrganicChemistry.htm

-The End-

Sources from: 

http://nutritiondata.self.com/facts/breakfast-cereals/1542/2

http://www.markedbyteachers.com/as-and-a-level/science/outline-the-use-structure-and-function-of-starch-glycogen-and-cellulose-in-living-organisms.html

http://nutritiondata.self.com/facts/dairy-and-egg-products/30/2