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RELATIVE PROTEIN VALUE OF DEFATTED CORN GERM FLOUR
Author(s) -
CANOLTY NANCY L.,
SCHOENBORNE BONNIE M.,
GREGG VALETA A.,
HARING RAYMOND V.
Publication year - 1977
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.1365-2621.1977.tb01268.x
Subject(s) - casein , methionine , protein quality , net protein utilization , germ , protein efficiency ratio , food science , chemistry , limiting , weanling , weight gain , leucine , biological value , wheat germ , biochemistry , biology , body weight , amino acid , endocrinology , mechanical engineering , microbiology and biotechnology , engineering
Isocaloric diets containing various levels of protein supplied as commercially prepared defatted corn germ flour (CGF), CGF supplemented with 0.07% methionine and 0.02% leucine (SCGF), casein (C) or lactal‐bumin (LA) were compared in this study. Weight gains of weanling rats fed various growth‐limiting amounts of protein were used to determine a protein value, defined as the slope of the regression line relating weight gain to protein intake, for each of the protein sources. The PV of CGF was significantly different from that of LA, but did not differ significantly from the PV of SCGF andC. The relative protein value of CGF, the ratio of the PV of CGF to the PV of LA, is 0.62 ± 0.06. These data indicate that the protein in commercially prepared CGF is of good quality and could be a valuable source of protein for human diets.