A collaborative study of methods of protein evaluation: introductory paper |
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| Authors: | C. E. Bodwell K. J. Carpenter F. E. McDonough |
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| Affiliation: | (1) Energy and Protein Nutrition Laboratory, USDA, 20705 Beltsville, MD, U.S.A.;(2) Department of Nutritional Sciences, University of California, 94720 Berkeley, CA, U.S.A. |
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| Abstract: | The USDA's collaborative study of methods of protein quality evaluation is introduced. It was intended primarily to provide a basis for the evaluation of possibly improved procedures for the labelling of foods as a source of dietary protein. In general, the usefulness of in vitro digestibility procedures has been confirmed, but problems remained for the in vitro evaluation of heat-damaged materials and of some types of pinto beans. |
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| Keywords: | protein quality amino acids digestibility bioavailability rats in vitro enzyme assays |
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