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Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay
Author(s) -
LICHAN EUNICE,
NAKAI SHURYO
Publication year - 1981
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.1365-2621.1981.tb04500.x
Subject(s) - lysine , gluten , wheat gluten , bioassay , casein , chemistry , papain , food science , carbodiimide , tetrahymena pyriformis , pepsin , protein quality , biochemistry , chromatography , tetrahymena , biology , amino acid , enzyme , genetics
Tetrahymena pyriformis W was used in a bioassay to evaluate the improvement in protein quality of wheat gluten by enrichment using either simple addition or carbodiimide‐mediated attachment of 1% lysine, Nε‐acetyl lysine or Nε‐benzylidene lysine. Pepsin predjgestion was more effective in solubilizing samples for the assay than papain. All of the enriched samples had relative nutritive values (RNV) approximating that of the casein standard, which had a value of 100, compared to the gluten and acid‐solubilized gluten controls which had RNV of 54 and 64, respectively. No difference in the RNV between lysine and the N E ‐lysine derivatives, or between covalent attachment and free addition was detected.