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ESTIMATION OF CHANGES IN THE AVAILABILITY OF EACH INDIVIDUAL ESSENTIAL AMINO ACID IN FOOD PROTEINS
Author(s) -
WOMACK M.,
BODWELL C. E.,
VAUGHAN D. A.
Publication year - 1974
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.1365-2621.1974.tb02931.x
Subject(s) - amino acid , casein , food science , essential amino acid , complete protein , lactalbumin , chemistry , bioassay , biochemistry , biology , ecology
A technique has been developed for determining decreases in the availability of individual essential amino acids in a food as a result of processing, cooking or other treatments. Diets containing casein and free L‐amino acids were used to establish critical dietary amino acid levels. These critical levels were such that reductions of 20% in the level of any of nine essential amino acids significantly reduced protein utilization as estimated by rat bioassays. When these critical levels were used in evaluating amino acid availability in unheated and heated lactalbumin, each of the nine essential amino acids was found to be affected by the heat treatment.