No abstract

The nutritive value of protein of 2 sorghum grain composites containing 7.9% and 11.8% protein, respectively, was compared on the basis of growth of rats and amino acid analyses. The high protein sorghum grain had higher percentages of all the 17 amino acids studied than did the low protein sorghum grain. In both grains, lysine was the most deficient amino acid, and content of sulfur-containing amino acids and threonine also was low. Calculated on an equal nitrogen basis, the dibasic amino acids, especially lysine, the sulfur-containing amino acids, and threonine levels of the high protein sorghum grain were lower than those of the low protein sorghum grain. Nutri tive value of the protein of low protein sorghum grain was superior to that of a high protein sorghum grain, as shown both by growth of rats and amino acid assays. When lysine, histidine, and arginine were added to the high protein sorghum grain diet to adjust percentages of those amino acids in the protein similar to the content in the low protein sorghum grain diet, an increase in growth resulted.

No abstract

Effects of three levels of nitrogen fertilization and three locations were studied with three replications of each treatment to determine their relationships to the amino acid content and distribution in sorghum grain. Levels of 17 amino acids were determined in each sample. Protein and 17 amino acids were significantly increased by nitrogen fertilization. Distributions of the amino acids were significantly affected. Proportions of glutamic acid, proline, alanine, isoluecine leucine and phenylalanine were greater in protein of grain grown with highest nitrogen fertilization; proportions of lysine, histidine, arginine, threonine, and glycine were lower. Location significantly affected distribution of certain amino acids which may have been due to a different hybrid at one location or to difference in protein levels of grain grown at different locations, or to both.

A B S T R A C TThe soya protein industry has produced a wide variety of products with specific functionality properties to meet the targeted needs required by the food industry. It is important to recognize that certain of these soya protein products have and perform specific functions in these foods, such as texture forming, gelation, fat and water binding, and emulsification. They contribute to the nutritional and general overall eating quality. Also important is to recognize the limits of application of soya protein technology based on maintaining the traditional quality of the meat, poultry or seafood products. Today, unlike just a few years ago, soya protein products are able to contribute to, not just extend, high-quality meat, poultry and seafood products. The combination of resource efficiency of soya proteins and new technological advances is constantly expanding the long list of applications worldwide. The function of soy protein products in a variety of processed meat, poultry and seafood products is discussed.