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Biological evaluation of legume proteins in combination with other plant protein sources

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Summary

The mutual supplementary effect of legume proteins and other food proteins was investigated with rats by determinations of the net protein utilization of mixtures in which increasing amounts of legumes were replaced by other protein sources.

The nutritive values of the proteins and protein mixtures are presented in curves showing the occurrence or absence of a mutual supplementary effect and also the proportion of the proteins in the mixtures with maximum mutual supplementation. Comparable results from the literature are recorded in a similar way.

Cereal proteins and legume proteins exert a considerable effect, resulting in values that exceed those of the proteins fed separately.

No supplementation occurred in mixtures of potatoes and legumes. Sesame protein and to a lesser extent also sunflower-seed protein exerted a mutual supplementation with legume proteins.

Animal proteins, like meat, fish and milk, showed no supplementary effect in combination with legume proteins. The effect was considerable in mixtures of legumes and whole egg or egg white.

The influence of the limiting amino acid and of the relative excess of essential amino acids on the supplementary effect is discussed.

Résumé

L'effet supplémentaire mutuel de protéines de plantes légumineuses et d'autres protéines de denrées alimentaires a été examiné avec des rats en déterminant l'utilisation nette de protéine des mixtures dans lesquelles des quantités successivement augmentées de plantes légumineuses ont été remplacées par d'autres sources protéiques. Les valeurs nutritives des protéines et mixtures de protéines sont démontrées au moyen de courbes faisant ressortir la présence ou le manque d'un effet supplémentaire mutuel et qui laissent reconnaître la relation proportionnelle des protéines dans les mixtures avec le maximum de l'effet supplémentaire mutuel. De manière similaire, on reproduit des résultats comparables de la littérature.

Les protéines de céréales et les protéines de plantes légumineuses montrent un effet considérable, donnant ainsi des valeurs plus élevées que celles obtenues lorsque les protéines sont séparément employées comme fourrage.

Aucun effet supplémentaire ne s'est produit dans le cas des mixtures de pommes de terre et de plantes légumineuses. La protéine de sésame et dans une mesure moins large également la protéine des graines de tournesol montraient un effet supplémentaire mutuel avec des protéines de plantes légumineuses.

Les protéines d'origine animale (p. ex. de la viande, des poissons et du lait) montraient dans la combinaison avec des protéines de plantes légumineuses aucun effet supplémentaire. Dans les mixtures de protéines de plantes légumineuses avec oeuf complet ou albumine l'effet était par contre considérable.

L'influence de l'amino-acide et du surplus relativement élevé en amino-acides essentiels sur l'effet supplémentaire mutuel sera également discutée.

Zusammenfassung

Die gegenseitige Ergänzungswirkung von Hülsenfruchtproteinen und anderen Nahrungsmittelproteinen wurde unter Verwendung von Ratten als Versuchstieren untersucht, indem man die Netto-Proteinausnutzung von Mischungen ermittelte, bei denen man die Hülsenfruchtmengen durch stufenweise gesteigerte andere Proteinquellen ersetzte.

Die Nährwerte der Proteine und Proteinmischungen werden durch Kurven wiedergegeben, aus denen das Vorhandensein oder Fehlen einer gegenseitigen Ergänzungswirkung ersichtlich ist und die auch das anteilsmäßige Verhältnis der Proteine in den Mischungen mit maximaler gegenseitiger Ergänzungswirkung erkennen lassen. In ähnlicher Form werden vergleichbare Resultate aus der Fachliteratur wiedergegeben.

Getreideproteine und Hülsenfruchtproteine zeigen eine erhebliche Ergänzungswirkung, wodurch sich höhere Werte ergeben, als wenn man die Proteine getrennt verfüttert.

Bei Mischungen von Kartoffeln und Hülsenfrüchten trat eine Ergänzungswirkung nicht auf. Sesamprotein und in geringerem Umfang auch Sonnenblumensamen-Protein zeigten eine gegenseitige Ergänzungswirkung mit Hülsenfruchtproteinen.

Proteine tierischen Ursprungs (z.B. in Fleisch, Fisch und Milch) zeigten in der Kombination mit Hülsenfruchtproteinen keinerlei Ergänzungswirkung. Bei Mischungen von Hülsenfruchtproteinen mit Vollei oder Eiklar war die Wirkung dagegen beträchtlich.

Der Einfluß der begrenzenden Aminosäure und des verhältnismäßigen Überschusses an essentiellen Aminosäuren auf die Ergänzungswirkung wird ebenfalls behandelt.

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  1. Central Institute for Nutrition and Food Research TNO, Utrecht, the Netherlands

    A. P. de Groot & P. G. C. van Stratum

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de Groot, A.P., van Stratum, P.G.C. Biological evaluation of legume proteins in combination with other plant protein sources. Plant Food Hum Nutr 10, 168–186 (1963). https://doi.org/10.1007/BF02588669

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