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NUTRITIONAL EVALUATION OF PORCINE GLOBIN USING Tetrahymena pyriformis STRAIN E
Author(s) -
PARMER E. L.,
SURAK J. G.,
KNAPP F. W.
Publication year - 1978
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.1365-2621.1978.tb02339.x
Subject(s) - casein , globin , tetrahymena pyriformis , biochemistry , gluten , hydrolysis , protein quality , hemoglobin , food science , chemistry , amino acid , biological value , biology , tetrahymena
Tetrahymena pyriformis strain E was used to compare the nutritive value of globin before and after peptic hydrolysis. In addition, the nutritive value was determined for shy protein, peanut protein, casein and gluten both as a sole source of nitrogen and combined with globin in isonitrogenous amounts. The nutritive value of casein ranked the highest followed by peanut protein, soy protein, globin and gluten. Peptic hydrolysis of globin, gluten and soy protein increased the cellular growth of T. pyriformis while hydrolysis had no effect on cellular growth when casein or peanut protein were used as the amino acid source. The ranking of nutritive values after peptic hydrolysis was as follows: casein, soy protein, gluten, peanut protein and globin. This indicates a difference in the availability of amino acids from some intact proteins. The nutritive value of globin was increased by blending the globin with other proteins. The Tetrahymena assay with peptic hydrolysis is an excellent procedure for the rapid screening of the quality of individual proteins or blends.