A microbiological method for assessing the nutritional value of proteins
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چکیده
منابع مشابه
A microbiological method for assessing the nutritional value of proteins
Within groups of similar proteins-for example whale-meat meals or fish meals of different manufacturethere may be large differences in nutritive quality but only relatively small differences in amino acid composition. From chemical and microbiological tests (Bunyan & Price, 1960; Ford, 1962) it appears that the differences in quality may not be specifically related to any one amino acid but ref...
متن کاملA microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine.
Of the several characteristics that determine the nutritive quality of a manufactured protein food, its digestibility may be of prime importance. Bunyan & Price (1960) examined a series of twelve whale-meat meals which, though broadly similar in amino acid composition (Ford, 1962) showed wide differences in nutritive quality. They found in tests with rats that protein quality ratings (NPU) of t...
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A Novel Method for Assessing the Chaperone Activity of Proteins
Protein chaperones are molecular machines which function both during homeostasis and stress conditions in all living organisms. Depending on their specific function, molecular chaperones are involved in a plethora of cellular processes by playing key roles in nascent protein chain folding, transport and quality control. Among stress protein families-molecules expressed during adverse conditions...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 1960
ISSN: 0007-1145,1475-2662
DOI: 10.1079/bjn19600062