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Balanced Protein Mixtures Based on Wheat and Peas
Author(s) -
CALLOWAY DORIS HOWES,
BURROUGHS SARAH E.,
STONE HERBERT
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01799.x
Subject(s) - protein quality , amino acid , chemistry , food science , chromatography , biochemistry , biology
SUMMARY Protein mixtures of wheat and peas alone, or with variable third constituents, were formulated to maximize the supplementary relationships among component amino acids. Biological quality was evaluated by rat assay methods. Data indicate that the quality of the plant protein mixtures is equal to that of egg when comparable levels of both essential amino acids and protein are provided.