The Nutritive Value of Mixed Proteins

Woodham, A. A.

doi:10.1007/978-1-4684-3366-1_19

Cited by 6 publications

(1 citation statement)

References 17 publications

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“…The following brief summary focuses mainly on the first approach. Woodham (1978) analyzed theoretical and practical aspects of evaluating the nutritive value of mixed proteins. He concluded that (a) mixtures of proteins fed to animals often result in better growth than would be expected when each component of the mixture is fed separately; (b) the improved growth can be attributed to the improved amino acid balance of the mixed diet; (c) amino acid excesses of mixed diets may actually be deleterious; and (d) diet balancing should be designed to both minimize deficiencies and reduce excesses of amino acids.…”

Section: Research Needsmentioning

confidence: 99%

Nutritional Value of Proteins from Different Food Sources. A Review

Friedman

1996

J. Agric. Food Chem.

706

436

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The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the effects of processing. To optimize the biological utilization of proteins, a better understanding is needed of the various interrelated parameters that influence their nutritive value. This review attempts to contribute to this effort. It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional quality of more than 50 common and uncommon protein sources including cereals, legumes, other seeds, meat, seafood, insects, leaves, mushrooms, and potatoes are reviewed. Also described are advantages of consuming low-quality proteins fortified with essential amino acids, nutritional benefits of mixtures of complementary protein sources, plant genetic approaches to improving the nutritive value of foods, problems associated with liquid diets for adults and infants, socioeconomic aspects of new protein foods, and the influence of protein type and quality on lactation, the immune system, and serum lipids. This integrated overview is intended to stimulate interest in the introduction and use of new protein sources for feeding the ever-growing world population.

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Section: Research Needsmentioning

confidence: 99%

Nutritional Value of Proteins from Different Food Sources. A Review

Friedman

1996

J. Agric. Food Chem.

706

436

View full text Add to dashboard Cite

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The Regulation of Methionine Biosynthesis and Metabolism in Plants and Bacteria

Bright

Lea

Miflin

1980

Ciba Foundation Symposium 72 ‐ Sulphur in Biology

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In vitro digestibility of protein and amino acids in protein mixtures

Brulé

Savoie

1988

J Sci Food Agric

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Six protein sources, casein, jield peas, peanut meal, wheat flour, rapeseed and soya bean concentrate and their blends (ratio 1:1) were subjected to in vitro enzymic digestion. Wheat jlour had the lowest in vitro digestibility (30 % in 6 h) while the other sources had similar digestibilities (40%). Basic and aromatic amino acids were the most readily liberated fiom these protein sources. Some protein combinations, such as a rapeseedl'eld pea blend, gave in vitro digestibilities higher than calculated jiom individual proteins. The type of response observed could not be predicted jiom either nitrogen digestibility or amino acid composition of the individual sources. The digestibility of some amino acids was modified and this could be due to varying afznity of digestive enzymes for the protein. Galibois I, Savoie L 1987 Relationship between amino acid intestinal effluent in rat and in vitro protein digestion products. Nutr Res 7 67-82. Gauthier S, Vachon C, Savoie L 1986 Enzymatic conditions of an in vitro method to study protein digestion. J Food Sci 51 96C964. Hummel B C W 1959 A modified spectrophotometric determination of chymotrypsin, trypsin and thrombin. Can J Biochem Physiol 37 1393-1399. Mauron J 1970 Nutritional evaluation of proteins by enzymatic methods. In: Evaluation of Novel Protein Products, eds Bender A E, Kihlberg R, Lofqvist B, Munck L. Pergamon Press, Oxford, pp 211-234. Mauron J 1973 The analysis of food proteins, amino acid composition and nutritive value. In: Proteins in Human Nutrition, eds Porter J W G, Rolls B A. Academic Press, London, p 139. Mauron J, Motto F, Bujard E, Egli R H 1955 The availability of lysine, methionine and tryptophan in condensed milk and milk powder. I n vitro digestion studies. Arch Biochem Biophys 59 433-451. Moore S 1963 On the determination of cystine as cysteic acid. J Biol Chem 38 235-237. Savoie L, Gauthier S F 1986 Dialysis cell for the in vitro measurement of protein digestibility. J Food Sci 51 494-498. Schwert G W, Takenaka Y 1955 A spectrophotometric determination of trypsin and chymotrypsin. Biochem Biophys Acta 16 570-575. Stahmann M A, Woldegiorgis G 1975 Enzymatic methods for protein quality determination. In: Protein Nutritional Quality of Foods and Feeds. Part I-Assay Methods, ed Fiedman M. Marcel Dekker, New York, pp 211-234. Thompson L U, Tenebaum A V, Hui H 1986 Effect of lectins and the mixing of proteins on rate of protein digestibility. J Food Sci 51 150-152. Vachon C, Gauthier S F, Jones J D, Savoie L 1982 Enzymatic digestion method with dialysis to assess protein damage; application to alkali-treated proteins containing lysinoalanine. Nutr Res 2 675. Vachon C, Gauthier S F, Jones J D, Savoie L 1983 I n vitro enzymatic release of amino acids from alkali-treated proteins containing lysinoalanine. Nutr Rep Int 27 1303-1313. Vachon C, Gauthier S F, Charbonneau R, Savoie L 1987 Relationship between in vitro digestion of protein and in vivo assessment of their nutritional quality. Reprod Nutr Deuel Watts J H, Woodham A A 1978 The nutritive value of...

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The Nutritive Value of Mixed Proteins

Cited by 6 publications

References 17 publications

Nutritional Value of Proteins from Different Food Sources. A Review

Nutritional Value of Proteins from Different Food Sources. A Review

The Regulation of Methionine Biosynthesis and Metabolism in Plants and Bacteria

In vitro digestibility of protein and amino acids in protein mixtures

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