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Nutritive value of modified proteins

Nutritive value of modified proteins

Lebensmittel und Ernahrung 30(3): 54-56

Textured protein food based on spun field bean protein/casein fibres, 1:1, and a binder of wheat gluten, whole egg protein and cow blood plasma, without or with dialdehyde starch 10, 20 or 40 mg/g protein, having an oxidation rate of 50 or, usually, 100%, was tested by analysis of amino acid composition, enzymically available amino acids, especially lysine, also estimation of protein efficiency ratio, true digestibility, biological value, net protein utilization and protein in whole content of the distal small intestine of rats and in the TCA (trichloroacetic acid)-precipitable and -soluble peptide fractions and amino acid composition of the fractions. Only some of the samples were included in the tests. Comparisons were made with casein and for the intestinal studies also with diets devoid of protein or with field bean protein. The main effect of dialdehyde starch on results was with 100% oxidation.

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