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Evaluation of the nutritive value of plant protein concentrates
Author(s) -
Nanda Chaman L.,
Ternouth John H.,
Kondos Alex C.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740281207
Subject(s) - chemistry , hydrolysis , carbohydrate , biological value , biochemistry , amino acid , precipitation , in vitro , plant protein , food science , chromatography , physics , meteorology
The nutritive value of acid and steam precipitated plant proteins extracted at pH 11 and acid precipitated plant proteins extracted at pH 8–11 were estimated. Acid precipitation was found to result in a higher true protein digestibility, biological value, net protein utilisation and protein efficiency ratio in rats and to be more completely hydrolysed in vitro than steam precipitated proteins. Proteins extracted from leaves at pH 11 were superior, for the same nutritive characteristics, to proteins extracted at lower pH (8–10) values. These differences are discussed in terms of differences in the quantities of certain amino acids present in the proteins, structural changes in the proteins and protein‐carbohydrate interactions.