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Qualitas Plantarum

, Volume 26, Issue 1–3, pp 9–27 | Cite as

Damage to nutritional value of plant proteins by chemical reactions during storage and processing

  • R. L. M. Synge
Article

Abstract

The nutritive function of proteins for monogastric animals may be simply to supply the body with amino acids. However, the complexities of digestion, absorption and metabolism imply that amino acid composition, determined chemically after hydrolysis, can only be a very rough guide (usually setting upper limits) to the nutritional value of proteins.

Chemical reactions which may affect nutritional values of proteins are discussed at length. Chemical tests, for determining the extent to which these reactions have occurred, are increasing, both in number and usefulness. However, to derive practical benefits from chemical tests, frequent parallel nutritional assessments must be conducted using animals.

Keywords

Hydrolysis Plant Physiology Acid Composition Amino Acid Composition Plant Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Zusammenfassung

Vereinfacht ausgedrückt muß die Ernährungsfunktion des Proteins für Tiere mit einhöhligem Magen als Versorgung des Körpers mit Aminosäuren angesehen werden. Dennoch bedingt die Kompliziertheit von Verdauung, Absorption and Stoffwechsel, daß die Zusammensetzung der Aminosäuren — chemisch nach einer Hydrolyse bestimmt nur eine sehr grobe Richtschnur (üblicherweise mit höheren Grenzwerten) für die Biologische Eiweißwertigkeit sein kann.

Ausführlich werden chemische Reaktionen, die die Biologische Eiweißwertigkeit beeinträchtigen, diskutiert. Chemische Tests zur Bestimmung des Ausmaßes dieser Reaktionen werden in Zahl und Wirksamkeit laufend vermehrt. Dennoch müssen, um aus diesen chemischen Tests praktischen Nutzen zu ziehen, ständig ernährungsphysiologische Bestimmungen mit Versuchstieren parallelgeschaltet werden.

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© Dr. W. Junk b.v. Publishers 1976

Authors and Affiliations

  • R. L. M. Synge
    • 1
  1. 1.Agricultural Research Council's Food Research InstituteNorwichEngland

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