Evaluation of nutritional quality of a novel pea protein

被引：0

作者：

Yang, Huiman ^{[1
]}

Guerin-Deremaux, Laetitia ^{[2
]}

Zhou, Leon ^{[3
]}

Fratus, Amy ^{[3
]}

Wils, Daniel ^{[2
]}

Zhang, Charlie ^{[4
]}

Zhang, Kelly ^{[4
]}

Miller, Larry E. ^{[5
]}

机构：

[1] Shanghai Daan Ctr Med Lab, Shanghai 200126, Peoples R China

[2] Roquette Freres, Biol & Nutr Dept, F-62080 Lestrem, France

[3] Roquette Amer Inc, Keokuk, IA 52632 USA

[4] Sprim China Ltd, Shanghai 200021, Peoples R China

[5] SPRIM, San Francisco, CA 94109 USA

来源：

AGRO FOOD INDUSTRY HI-TECH | 2012年 / 23卷 / 06期

关键词：

Digestibility; pea protein; protein quality; WEIGHT-LOSS; FUNCTIONAL-PROPERTIES; PISUM-SATIVUM; LEAN MASS; IN-VITRO; DIGESTIBILITY; APPETITE; EXERCISE; SATIETY; FOODS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A rat feeding study was conducted to determine the nutritional quality of a novel pea protein using the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) methodology. 30 weanling male Sprague-Dawley rats were randomly assigned to one of three diets: protein-free feed (Control), high nitrogen casein feed (Casein), or pea protein. True Digestibility of the protein feeds was 98.0 +/- 1.2 percent for Casein and 97.3 +/- 1.6 percent for pea protein. The estimated PDCAAS of pea protein was 85 percent for children 3 to 10 years and 93 percent for adults. The pea protein evaluated in this study has a protein quality similar to that of casein, eggs, and soy and much higher than that of common vegetable-based protein sources.

引用

页码：8 / 10

页数：3

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