Protein is the foundation of all living things on Earth. The cells of any organism consist of it, and its source is food. It is necessary for children, athletes, pregnant women and people who have had an illness. The most commonly used are milk and meat proteins, which differ significantly from each other.
Protein function
Protein composition is a collection of eight essential amino acids, each of which plays its own biological role in the functioning of the body. The protein itself is directly involved in the synthesis of complex enzymes from which tissues and cellular structures are built. In addition, it transports vitamins, mineral salts, lipids and drug components, supports the immune system and helps the formation of hemoglobin.
In the gastrointestinal tract, meat and milk proteins are broken down into amino acids by natural enzymes.
A person consumes protein both with plant and animal food - for example, a considerable amount of it is found in meat, eggs, milk, soybeans, beans, peas, rice, barley, buckwheat and millet. In fruits and vegetables, protein is quite small, therefore meat and milk are still considered its main sources - these products are necessary for every person, since they contain all substances vital for the body. The rate of absorption and digestion of protein depends on its type.
Differences
Milk protein differs from meat protein in a faster digestion rate - protein products that have undergone thermal cooking are especially quickly digested, which allows milk protein to be absorbed as efficiently as possible. In addition, milk proteins, in comparison with meat proteins, have a more optimal balance, which is very important for the body of children and the elderly.
The balanced state of milk proteins allows them to supply the body with all the necessary biologically active substances.
Meat products are also the richest source of complete protein, but their biological value, unlike milk proteins, is not always the same. The greatest value is presented by proteins of muscle tissue, while proteins of connective tissue (elastin and collagen) are less valuable - moreover, they are less digestible. The resistance of proteins of muscle and connective tissue to heat treatment directly depends on the age of the animal. So, soft and tender meat obtained from young animals gives a higher quality protein - the meat of older animals, which contains more tough connective tissue, has a minimum protein and nutritional value. In addition, large amounts of collagen protein negatively affect kidney function.
