Animal Protein And Plant Protein: What Are Their Differences?
From a biological point of view, foods of animal and plant origin belong to the same cell classification, known as eukaryotes. However, the chemical composition of their tissues is notoriously different, as evidenced by the type of protein and other substances that make them up.
The difference between plant or animal protein depends on the type and number of links that make up its protein chains, known as amino acids. In total, there are 20 required to fulfill all the functions. Of these, 9 are obtained only through diet.
Animal proteins contain almost all of them, while vegetable proteins have significant deficiencies. But, although the one of animal origin is more complete to synthesize the tissues and fulfill other functions in the body, the last tendencies on the consumption of healthy foods suggest limiting its consumption.
For what reason? An abundant intake of red meat, for example, seems to influence the prevalence of cardiovascular diseases, obesity and even cancer. So let’s see how the types of protein differ and some recommendations for optimal consumption.
Different origin, different proteins
In general, plants and animals have obvious differences. For example, at the level of their tissues, plant cells have a very rigid cell wall, made up mainly of indigestible carbohydrates such as dietary fiber. Instead, the animal cell is made up of a membrane rich in lipids and proteins.
According to Quesada and Gómez, in the Journal of Clinical Nutrition and Metabolism, animal proteins contain almost entirely the 20 amino acids that are required to fulfill their plastic and restorative function.
In fact, they provide about the 9 amino acids called “essential”, that is, those that must be ingested through the diet because the body cannot synthesize them on its own. Meanwhile, plant proteins provide fewer essential amino acids, although they can be supplemented in the diet.
Characteristics of animal protein
The structure of animal proteins is complex and will vary somewhat in composition according to the animal species. In the case of eggs, its protein is used as a reference, since they contain all the essential amino acids and, therefore, it is able to satisfy the requirements of children and adults.
Red and white meats, such as beef, sheep, pork, poultry, fish and shellfish, have protein values between 18% and 20%. Its amino acid content is well balanced. The limiting or essential that are in low quantity are phenylalanine, methionine and tryptophan.
Dairy products are also limited in sulfur amino acids, with the exception of whey. Milk seroproteins have a maximum biological value, similar to the reference protein.
The Digestibility Corrected Amino Acid Score (PDAACS) is used to assess protein quality. According to Quesada and Gómez, a maximum digestibility of 100 is considered when all the absorbed nitrogen equals that consumed.
Meats and fish score 94/100 and milk protein 95/100. Thus, they are classified as having good digestibility and quality.
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