Protein Quality of a Soybean Protein Textured Food in Experimental Animals and Children

Bressani, Ricardo; Viteri, Fernando E.; Elías, L. G.; Zaghi, S. De; Alvarado, Jorge; Odell, A. D.

doi:10.1093/jn/93.3.349

Cited by 41 publications

(18 citation statements)

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“…The results of this study agree with the findings of Kies and Fox (197 1) for adult men and with those of Bressani et al (1967) for children. In the latter studies, soybean products were lower in protein nutritional value than beef or milk when fed at critical levels of intake.…”

Section: Resultssupporting

confidence: 93%

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Comparison of the Protein Nutritional Value of Tvp, Methionine‐enriched TVP and Beef for Adolescent Boys

Korslund

Kies

Fox

1973

Journal of Food Science

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The protein nutritional value of an extruded soybean product resembling beef (TVP), a 1% DL methionine‐enriched TVP product and beef for adolescent boys was compared. The experimental diets supplied food energy to approximately maintain weight and were supplemented with vitamins and minerals. Mean nitrogen balances of subjects fed 4.Og nitrogen as TVP, methionine‐enriched TVP, or beef in successive 6‐day periods were −0.08, +0.48 and +0.32g per day, respectively. Nitrogen retention was significantly higher in response to methionine‐enriched TVP or beef than to TVP alone

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Section: Resultssupporting

confidence: 93%

“…It should be noted that in one study (Kies and Fox, 1971) the same TVP as used in the present study was evaluated while in the other study (Bressani et al, 1967) another soybean product containing some egg albumin and wheat gluten was tested.…”

Section: Resultsmentioning

confidence: 99%

Comparison of the Protein Nutritional Value of Tvp, Methionine‐enriched TVP and Beef for Adolescent Boys

Korslund

Kies

Fox

1973

Journal of Food Science

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“…Variations in industrial processing may well alter the nutritive value of such products. Bressani et al (1966Bressani et al ( , 1967 investigated the protein quality of a textured food simulating ground beef (made from isolated soybean protein with added egg albumin and wheat gluten) in experimental animals and in children. No significant differences were observed between the protein nutritive value of milk protein and the soybean isolated protein product when fed to young children to provide 2g of protein/kg of body weight/day.…”

Section: Summary-thementioning

confidence: 99%

“…No significant differences were observed between the protein nutritive value of milk protein and the soybean isolated protein product when fed to young children to provide 2g of protein/kg of body weight/day. However, with decreasing amounts of these sources of dietary protein, it was found that 138 mg of nitrogen was required from the soybean textured food as compared with 97 mg from milk to maintain nitrogen equilibrium in young children (Bressani et al, 1966(Bressani et al, , 1967. Processes involved in preparation of extruded soybean products are considerably different from those involved in preparation of soy protein isolates (Noyes, 1969).…”

Section: Summary-thementioning

confidence: 99%

Comparison of the Protein Nutritional Value of Tvp, Methionine Enriched TVP and Beef at Two Levels of Intake for Human Adults

Kies

Fox

1971

Journal of Food Science

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SUMMARY— The objective of the study was to compare the protein nutritive value for adult men of beef, an extruded soybean product resembling beef (TVP) and a 1% DL‐methionine‐fortified TVP product at two levels of nitrogen intake. Experimental diets were maintained adequate in calories, vitamins and minerals. Mean nitrogen balances of subjects fed 8.0g nitrogen per subject per day from beef, TVP or methionine‐fortified TVP were +0.74, +0.78 and +0.72g nitrogen per day, respectively, indicating that at this level of protein intake all three sources equaled or exceeded the protein requirements of adult men. Mean nitrogen balances of subjects fed 4.0g nitrogen per subject per day from beef, TVP or methionine‐fortified TVP were ‐0.30, ‐0.70 and ‐0.45g nitrogen per day, respectively. While none of the test protein sources fully met the protein needs of the subjects at this level of nitrogen intake, beef was superior to TVP on the basis of nitrogen balance data. DL‐methionine fortification at the 1% level of the TVP was demonstrated to be partially effective in improvement in nitrogen balance.

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“…Workers concerned with the nutritional value of soy protein preparations have reached similar conclusions (Bressani et al, 1967). Moreover, the high values obtained for available lysine in the products suggest that little nutritional damage had occurred on spinning.…”

Section: Discussionmentioning

confidence: 57%

Utilization of edible protein from meat industry by‐products and waste

Young

Lawrie

1975

Int J of Food Sci Tech

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Proteins isolated in quantity from porcine lung and stomach have been modified into fibrous forms. Stable dispersions could be prepared from the isolates on alkali treatment, the final viscosity depending upon protein and alkali concentration and the pH of isolation. Fibrous products spun from these protein sources appear to have lower elasticity than those spun from concentrated blood plasma. The spinning of admixtures of lung and stomach proteins with plasma gave rise to poor mechanical properties in the resultant fibres. However, amino acid analysis has indicated that such procedures effectively supplement isoleucine and methionine, deficient in spun plasma products.

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Protein Quality of a Soybean Protein Textured Food in Experimental Animals and Children

Cited by 41 publications

References 0 publications

Comparison of the Protein Nutritional Value of Tvp, Methionine‐enriched TVP and Beef for Adolescent Boys

Comparison of the Protein Nutritional Value of Tvp, Methionine‐enriched TVP and Beef for Adolescent Boys

Comparison of the Protein Nutritional Value of Tvp, Methionine Enriched TVP and Beef at Two Levels of Intake for Human Adults

Utilization of edible protein from meat industry by‐products and waste

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