AMINO ACID DIGESTIBILITY AND BIOLOGICAL VALUE OF PROTEIN FRACTIONS ISOLATED FROM WHEAT

Balance experiments on growing rats were conducted to study the digestibility of nitrogen and biological value of protein fractions isolated from wheat. The nutritive value of wheat supplemented with albumin + globulin or gliadin fractions was also studied. Apparent digestibility of nitrogen and of...

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Bibliographic Details
Published in:Cereal research communications 1986-01, Vol.14 (4), p.352-361
Main Authors: HEGER, J., FRYDRYCH, Z., FUCHSOVÁ, D., ŠAŠEK, A.
Format: Article
Language:English
Subjects:
Albumins
Amino acids
Diet
Digestion
Essential amino acids
Globulins
Nitrogen
Nutritional value
Protein digestion
Wheat
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Summary:Balance experiments on growing rats were conducted to study the digestibility of nitrogen and biological value of protein fractions isolated from wheat. The nutritive value of wheat supplemented with albumin + globulin or gliadin fractions was also studied. Apparent digestibility of nitrogen and of total amino acids was significantly higher in gliadin (GLI) fractions as compared with albumin + globulin (AG) or glutenin (GLN) fractions. The digestibility of lysine was very low in GLI and GLN fractions and intermediate in the AG fraction. The highest digestibility was found in proline and glutamic acid. Significant differences were found in biological value and net protein utilization of isolated proteins. The highest values were found in AG followed by GLN and GLI fractions. The 10% increase in AG content of wheat resulted in insignificant increase of biological value. The 20 % increase in GLI content decreased significantly the biological value of wheat protein.
ISSN:0133-3720
1788-9170