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Dilution of Cow's Milk and Egg Proteins with Glutamic Acid and the Effect on the Protein Efficiency Ratio
Author(s) -
DANIEL V. A.,
DESAI B. L. M.,
RAO S. VENKAT,
SWAMINATHAN M.,
PABPIA H. A. B.
Publication year - 1968
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.1365-2621.1968.tb03645.x
Subject(s) - glutamic acid , amino acid , dilution , chemistry , food science , biochemistry , biology , physics , thermodynamics
SUMMARY– The effect of dilution of egg proteins and cow's milk proteins with varying levels of L‐glutamic acid (GA) on the growth of young rats and protein efficiency ratio of the blends was studied. Addition of glutamic acid to diets containing 8.5% to 5.0% egg proteins to maintain the nitrogen content of the diet constant at 1.6% (equal to 10% protein) did not cause any increase in the growth rate of rats as compared to that on corresponding diets without added glutamic acid. The protein efficiency ratios progressively decreased from 4.74 for 10% egg protein diet to 2.88 for 5% egg protein + 8.4% glutamic acid diet. Addition of glutamic acid to diets containing 8.5 to 5.0% milk proteins to maintain the nitrogen content of the diet constant at 1.6% level caused a significant decrease in the growth rate as compared to that on corresponding diets without added glutamic acid. The protein efficiency ratios also progressively decreased from 3148 for 10% milk proteins to 1.46 for a mixture of 5% milk proteins + 8.4% glutamic acid. The results show that both egg proteins and milk proteins contain adequate amounts of non‐essential amino acids for maximum utilization of essential amino acids present in them for the growth of young rats.