Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-29T00:00:05.211Z Has data issue: false hasContentIssue false
  • English
  • Français

A new biological method for estimating food protein nutritive value

Published online by Cambridge University Press:  09 March 2007

Shoshana Mokady ,
S. Vila  and
G. Zimmermann
Shoshana Mokady
Affiliation:
Department of Food and Bio- Technology, Technion, Israel Institute of Technology, Haifa, Israel
S. Vila
Affiliation:
Department of Food and Bio- Technology, Technion, Israel Institute of Technology, Haifa, Israel
G. Zimmermann
Affiliation:
Department of Food and Bio- Technology, Technion, Israel Institute of Technology, Haifa, Israel
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. A new method has been devised for the nutritional evaluation of food protein quality. The method is analogous to the classical determination of net protein utilization (NPU). The suggested new criterion, the protein utilization by the liver (LPU), expresses the amount of food nitrogen ‘retained’ in the liver as a percentage of the food nitrogen intake.

2. Five different foods, casein, soya-bean protein isolate, maize gluten, wheat gluten, cottonseed meal alone or with supplements of amino acids, a total of thirteen samples, were tested for LPU and NPU in groups of six rats. The correlation coefficient between values for LPU and NPU for all seventy-eight rats was +0.85 and was highly significant.

Type
Research Article
Information
British Journal of Nutrition , Volume 23 , Issue 3 , August 1969 , pp. 491 - 495
Copyright
Copyright © The Nutrition Society 1969

References

Allison, J. B. (1949). Adv. Protein Chem. 5, 155.CrossRefGoogle Scholar
Allison, J. B. (1959). In Protein and Amino Acids in Nutrition, p. 97. [Albanese, A. A., editor.] New York: Academic Press Inc.Google Scholar
Allison, J. B. (1964). In Mammalian Protein Metabolism. Vol. 2, p. 41. [Munro, H. N. and Allison, J. B., editors.] New York: Academic Press Inc.CrossRefGoogle Scholar
Association of Official Agricultural Chemists (1965). Methods of Analysis, p. 785. Washington D.C.: Association of Official Agricultural Chemists.Google Scholar
Bender, A. E. & Miller, D. S. (1953). Biochem. J. 53 vii (two abstracts).Google Scholar
Brownlee, K. A. (1953). Industrial Experimentation, 4th ed. p. 65. New York: Chemical Publishing Co. Inc.Google Scholar
Campbell, J. A. (1963). Methodology of Protein Evaluation. American University of Beirut.Google Scholar
Conway, E. J. (1947). Microdzffusion Analysis and Volumetric Error, 2nd ed. p. 92. London: Crosby Lockwood.Google Scholar
Frost, D. V. (1959). In Protein and Amino Acids in Nutrition, p. 225. [Albanese, A. A., editor.] New York: Academic Press Inc.Google Scholar
Guggenheim, K. (1964). Human Nutrition (Hebrew), p. 80. Jerusalem: The Hebrew University.Google Scholar
Henry, K. M., Cormack, R. M. & Kosterlitz, H. W. (1961). Br. J. Nutr. 15, 199.CrossRefGoogle Scholar
Henry, K.M., Kosterlitz, H. W. & Quenouille, M. H. (1953). Br. J. Nutr. 7, 51.CrossRefGoogle Scholar
Miller, D. S. (1963). Publs natn. Kes. Coun., Wash. no. 1100.Google Scholar
Miller, D. S. & Bender, A. E. (1955). Br. J. Nutr. 9, 382.CrossRefGoogle Scholar
Mitchell, H. H. (1923–4). J. biol. Chem. 58, 905.CrossRefGoogle Scholar
Pellett, P. L. (1967). Br. J. Nutr. 21, 609.CrossRefGoogle Scholar
Rippon, W. P. (1959). Br. J. Nutr. 13, 243.CrossRefGoogle Scholar
Stucki, W. P. & Harper, A. E. (1962). J. Nutr. 78, 278.CrossRefGoogle Scholar
Thomas, K. (1909). Arch. Anat. Physiol. (Physiol. Abt.), p. 219.Google Scholar