Protein quality, from a nutrition perspective, is a term used to describe how well a protein from food matches the body's requirements and, therefore, how useful the protein is for our body. This is determined by looking at the building blocks which make up the protein; called Amino Acids.
There are 20 primary amino acids, 9 of which our body cannot make on its own. These are considered "essential" and so must come from our diet. A protein's quality is determined by asking the following questions:
# Are all the 9 essential amino acids present in the protein?
# Are the ratios of essential amino acids in the protein ideal?
The first question is answered fairly easily with a "yes". In fact, pretty much every source of protein has at least someof all the essential amino acids. However, if the protein is deficient in 1 or more essential amino acid then it is considered incomplete. For your reference, grains are typically low in the amino acid lysine, while legumes are low in methionine. Animal products, on the other hand, are high in all the essential amino acids and are usually considered complete. (the exception being Gelatin)
Answering the second question is a bit more complex. Basically, the body needs a certain proportion of essential amino acids in the protein in order for it to be used most effectively. If all 9 are present yet 1 or more are not very abundant then the protein is of lower quality because the body will not be able to use the protein to its fullest potential.
The "gold standard" used when determining protein quality is the egg (typically chicken egg). Eggs have all 9 essential amino acids in its protein and the ratios of these amino acids are very similar to the ideal protein needed by the body. You simply can't find better protein in your diet than egg protein! As a result, egg protein is considered the #1 quality protein and all other proteins from all other food sources are compared against this standard.
http://www.faqs.org/nutrition/Pre-Sma/Protein.html
http://en.wikipedia.org/wiki/Essential_amino_acids
A quality protein, for instance, contains all the essential amino acids in the proportions you need them. Milk protein, casein, is the highest quality protein. Egg protein, albumen, is next best. (Albumen is not albumin, a class of proteins found in your blood and other body tissues.) Your body can turn almost anything into its primary fuel, glucose, but it cannot turn fuel into the other nutrients it needs. Food quality is therefore determined by the essential nutrients present in that particular food.
Redundant protein is a term used in bodybuilding where the person takes so much protein, some of it can't be used by the body. Non-redundant protein refers to the protein which is actually used and absorbed by the body. This term is also used when referring to enzyme biology for when the substrate is protein. Digitally Signed, Tobias Turner
soy as wells as nuts, are a better source of protein than meat. being a better quality protein hormones in the body will be better balanced.
Protein folding determines the shape of the protein, and thus what it does, because it is the shape of the protein which enables it to perform its function. For example, enzymes need to have exactly the right shape to fit with the molecules they are working with to catalyze them. Also, hemoglobin is specifically folded with four pocket like areas to allow oxygen to attach to it. The shape of the protein is specific to the function that it is performing, and is different for each protein. If there is even a slight change in the make up of the protein, or a mutation (the amino acids are messed up) then the protein will fold differently. Even a slight change in the composition of the protein can disable the protein from properly performing the function which it is meant to do.
Isoelectric point of a protein or amino acid is defined as the pH value at which the molecule has equalpositive charges on protonized basic (amino) groups as negative charges on protolized acid (carbonic) groups, so the net charge is neutral (zero).
It depends on what is meant by "good". Taken protein quality, bio availability and protein amount into consideration I'd say that it's not a good source of protein.
if you meant what is Protein in? Eggs (the white), steak, fish, chicken, cheese (lots fat too!). or if you meant what you meant... Amino acids.
Eggs
A measure of the essential amino acid content of a protein relative to the essential amino acid needs of the body determines the quality of a protein.
PDCAAS
two factors influence protein quality- the proteins digestibility and its amino acid composition.
The protein RDA assumes that dietary protein is from a mix of low- and high-quality sources.
You can get quality protein from many sources but the most common good source of protein is chicken, or, any type of lean meat. Fish is also another good protein source. Protein supplements and bars are also another good choice.
well, I think you meant "are protein living or nonliving". and they are nonliving
There are many things meant by 'premium quality'. Typically, something that is 'premium quality' is well made and is worth a great deal of money because of its state.
something we don't have to worry about (:
something we don't have to worry about (: