1976•Annals of Nutrition and MetabolismRequires access

Changes in the Available Methionine and Lysine Content of Isolates and Concentrates of Milk and Plant Proteins

H. Kunachowicz, Danuta Pieniążek, M. Rakowska

Abstract

The biological value of isolates and concentrates of plant and milk proteins has been determined by the biological (NPU and assay of amino acid availability on the animals) and chemical methods (total amino acid content, content of available methionine and lysine). Reduction in the available methionine and lysine contents of protein isolates was mainly observed. The highest biological value was recorded for milk proteins.

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Key concepts: Methionine, Lysine, Biological value, Amino acid, Food science, Biochemistry, Essential amino acid, Complete protein