Proteins are essential nutrients for the human body. They are one of the constituents of body tissue and also serve as a fuel source. As fuel, proteins have the same energy density as carbohydrates: 17 kJ (4 kcal) per gram. From a nutritional perspective, the defining characteristic of protein is its amino acid composition. Protein content in foods is commonly measured based on nitrogen content, as nitrogen is a fundamental component of amino acids. Proteins are polymer chains made of amino acids linked by peptide bonds. During human digestion, proteins are broken down in the stomach into smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the absorption of the essential amino acids that cannot be biosynthesized by the body. There are nine essential amino acids that humans cannot biosynthesize and thus must obtain from their diet to prevent protein-energy malnutrition and resulting death. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine. There has been debate as to whether there are eight or nine essential amino acids. The consensus seems to lean toward nine since histidine is not synthesized in adults. There are five amino acids that the human body can synthesize: alanine, aspartic acid, asparagine, glutamic acid and serine. There are six conditionally essential amino acids whose synthesis can be limited under special pathophysiological conditions, such as prematurity in the infant or individuals in severe catabolic distress: arginine, cysteine, glycine, glutamine, proline and tyrosine. Dietary sources of protein include grains, legumes, nuts, seeds, meats, dairy products, fish, and eggs.
Functions After water, proteins account for more mass in an organism than any other type of molecule. Protein is present in every cell, and it is a structural component of every body tissue and organ, including hair, skin, blood, and bone. Protein is especially abundant in muscle. Cellular messengers (hormones) and transport molecules are constructed from proteins, including enzymes and antibodies, as are cell membrane components, such as glycoproteins, G proteins, and ion channels. The types of amino acids and their sequence determine the unique 3-dimensional structure and function of a protein. Amino acids obtained through protein catabolism also enable the biosynthesis of non-protein molecules that are essential for life, such as nucleotides, certain neurotransmitters, and heme.
Sources
Protein occurs in a wide range of food. On a worldwide basis, plant protein foods contribute over 60% of the per capita supply of protein. In North America, animal-derived foods contribute about 70% of protein sources. Insects are a source of protein in many parts of the world. In parts of Africa, up to 50% of dietary protein derives from insects. It is estimated that more than 2 billion people eat insects daily. Protein powders—such as casein, whey, egg, rice, soy and cricket flour—are processed and manufactured sources of protein. People eating a balanced diet do not need protein supplements. The table below presents food groups as protein sources.
Colour key:
Protein source with highest density of respective amino acid. Protein source with lowest density of respective amino acid.
Animal-based protein
Meat, dairy, eggs, soybeans, fish, whole grains, and cereals are sources of protein. Examples of food staples and cereal sources of protein, each with a concentration greater than 7%, are (in no particular order) buckwheat, oats, rye, millet, maize (corn), rice, wheat, sorghum, amaranth, and quinoa. Game meat is an affordable protein source in some countries.
Non-animal-based protein
Plant sources of proteins include legumes, nuts, seeds, grains, and some vegetables and fruits. Plant foods with protein concentrations greater than 7% include (but are not limited to) soybeans, lentils, kidney beans, white beans, mung beans, chickpeas, cowpeas, lima beans, pigeon peas, lupines, wing beans, almonds, Brazil nuts, cashews, pecans, walnuts, cotton seeds, pumpkin seeds, hemp seeds, sesame seeds, and sunflower seeds. Photovoltaic-driven microbial protein production uses electricity from solar panels and carbon dioxide from the air to create fuel for microbes, which are grown in bioreactor vats and then processed into dry protein powders. The process makes highly efficient use of land, water and fertiliser.
Testing in foods
Nitrogen-based crude protein The classic assays for protein concentration in food are the Kjeldahl method and the Dumas method. These tests determine the total nitrogen in a sample. The only major component of most food which contains nitrogen is protein (fat, carbohydrate and dietary fiber do not contain nitrogen). If the amount of nitrogen is multiplied by a factor depending on the kinds of protein expected in the food the total protein can be determined. This value is known as the "crude protein" content. The use of correct conversion factors is heavily debated, specifically with the introduction of more plant-derived protein products. However, on food labels the protein is calculated as the amount of nitrogen multiplied by 6.25, because the average nitrogen content of proteins is about 16%. The Kjeldahl test is typically used, because it is the method the AOAC International has adopted and is therefore used by many food standards agencies around the world, though the Dumas method is also approved by some standards organizations. Nitrogen-based protein measurement cannot distinguish between true protein and non-protein nitrogen (NPN). NPN occurs in significant amounts in milk, edible insects, and fish. In addition, accidental contamination and intentional adulteration of protein meals with NPN sources that inflate crude protein content measurements have been known to occur in the food industry for decades. To ensure food quality, purchasers of protein meals routinely conduct quality control tests designed to detect the most common non-protein nitrogen contaminants, such as urea and ammonium nitrate. The limitations of the Kjeldahl method were at the heart of the Chinese protein export contamination in 2007 and the 2008 China milk scandal in which the industrial chemical melamine was added to the milk or glutens to increase the measured "protein".
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