Protein Quality Determination of Delipidated Egg-yolk

✍ Scribed by Senji Sakanaka; Kouichi Kitahata; Takayuki Mitsuya; Miguel A. Gutierrez; Lekh R. Juneja

• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 119 KB
• Volume: 13
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.2000.0914

✦ Synopsis

The e$ciency of nitrogen utilization of egg-yolk protein, which was produced by delipidation of hen's egg yolk with ethanol, was evaluated in terms of protein e$ciency ratio and nitrogen balance in rats. Enzymatic digestion with pepsin and pancreatin in vitro demonstrated that egg-yolk protein was digested faster than milk casein. Using the bioassays of protein e$ciency ratio, biological value and net protein utilization, egg-yolk protein was compared with milk casein. Egg-yolk protein showed a protein e$ciency ratio value of 3.64$0.17, which was signi"cantly higher (P(0.05) than that of milk casein (3.20$0.11). The values of biological value and net protein utilization in the egg-yolk protein group were 92.1$1.9 and 91.1$1.8%, respectively. These values were signi"cantly higher (P(0.05) than 85.7$2.3 and 81.6$3.1%, that were obtained in the milk casein group. The present "ndings suggest that there is no adverse e!ect of delipidation of yolk protein on nitrogen utilization, therefore, egg-yolk protein provides an excellent nutritional value.