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Protein combining or protein complementing is a dietary theory for protein nutrition that purports to optimize the biological value of protein intake. According to the theory, individual vegetarian and vegan foods may provide an insufficient amount of some essential amino acids, making protein combining with multiple complementary foods necessary to obtain a meal with "complete protein".
Different protein sources that are each incomplete on their own, typically are complete when combined. [6] The following table lists the optimal profile of the nine essential amino acids in the human diet, which comprises complete protein, as recommended by the US Institute of Medicine's Food and Nutrition Board.
At the top level are all alpha proteins (domains consisting of alpha helices), all beta proteins (domains consisting of beta sheets), and mixed alpha helix/beta sheet proteins. While most proteins adopt a single stable fold, a few proteins can rapidly interconvert between one or more folds. These are referred to as metamorphic proteins. [5]
The EAAs in plants vary greatly due to the vast variation in the plant world and, in general, plants have much lower content of proteins than animal food. [2] [3] Some plant-based foods contain few or no EAAs, e.g. some sprouts, mango, pineapple, lime and melon. On the other hand, nuts, seeds, beans and peas contain EAAs in significant quantity.
It is possible with protein combinations of two incomplete protein sources (e.g., rice and beans) to make a complete protein source, and characteristic combinations are the basis of distinct cultural cooking traditions. However, complementary sources of protein do not need to be eaten at the same meal to be used together by the body. [44]
The words protein, polypeptide, and peptide are a little ambiguous and can overlap in meaning. Protein is generally used to refer to the complete biological molecule in a stable conformation, whereas peptide is generally reserved for a short amino acid oligomers often lacking a stable 3D structure. But the boundary between the two is not well ...
The protein serves a protective function by binding to pathogens and also functions in a cell signaling capacity. Used in histopathology, where it is known as EMA (epithelial membrane antigen), to identify various tumours etc. CD228: Melanotransferrin (MFI2). This protein is a cell-surface glycoprotein found on melanoma cells CD229
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.