Abstract:Protein quality is determined by the type and concentration of the essential
amino acids and by their bioavailability. Hence, the content of dietary
essential amino acids from a protein or mixture of proteins is a factor which
determines the feeding quality of the protein. The purpose of the study was
to evaluate the quality of the protein from a high protein raw ingredient
(corn gluten) using a chromatographic method (HPLC) under optimized
experimental conditions. In this study, we used pre-… Show more
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