Protein

How it is used

Food labs usually measure protein by the Kjeldahl or Dumas method, which measures nitrogen and multiplies it by a factor, often 6.25. Protein provides 4 kcal per gram. Engineers talk about protein content, heat denaturation, whey protein and plant-based protein.

Example sentences

1. The new oat drink has only 1 gram of protein per 100 ml.

2. Heating above 70 °C denatures the whey protein and changes the texture of the yogurt.

Common collocations

• protein content
• high-protein
• whey protein
• plant-based protein
• protein denaturation

Related terms

• carbohydrateOne of the main groups of nutrients, including sugars, starch and fiber, made of carbon, hydrogen and oxygen; it is the main source of energy in most diets.
• Maillard reactionA chemical reaction between amino acids and reducing sugars during heating that creates the brown colors and typical flavors of bread crust, roasted coffee and grilled meat.
• nutrition labelThe table on a food package that shows the energy and nutrients, such as fat, carbohydrate, sugars, protein and salt, in a set amount of the product.
• allergenA substance, usually a protein, that can cause an allergic reaction in sensitive people, sometimes a severe one, even in very small amounts.
• textureThe way a food feels in the hand and mouth, such as hard, soft, crisp, chewy, smooth or creamy, which comes from its physical structure.

This word in other fields

The same English word can have a different meaning in another field:

• protein · Nutrition & Dietetics
• protein · Biology
• protein · Sports & Fitness

More terms: Food Chemistry and Composition

• water activity
• moisture content
• pH
• acidity
• lipid oxidation
• enzymatic browning