Nutritional Improvement of Food and Feed Proteins

1. Some Thoughts on Amino Acid Supplementation of Proteins in Relation to Improvement of Protein Nutriture

   • N. J. Benevenga, D. G. Cieslak

   Pages 379-400

2. Nutritional Evaluation of Dry-Roasted Navy Bean Flour and Mixtures with Cereal Proteins

   • N. R. Yadav, Irvin E. Liener

   Pages 401-413

3. Nutritional Evaluation of Oilseeds and Legumes as Protein Supplements to Cereals

   • G. Sarwar, F. W. Sosulski, J. M. Bell, J. P. Bowland

   Pages 415-441

4. Amino Acid Supplementation of Isolated Soybean Protein in Milk Replacers for Preruminant Lambs

   • Rodrigo Pelaez, David D. Phillips, Donald M. Walker

   Pages 443-452

5. The Nutritive Value of Faba Beans and Low Glucosinolate Rapeseed Meal for Swine

   • F. X. Aherne, A. J. Lewis

   Pages 453-471

6. Production of Animal Protein from Nonprotein Nitrogen Chemicals

   • William Chalupa

   Pages 473-495

7. Analysis for Availability of Amino Acid Supplements in Foods and Feeds: Biochemical and Nutritional Implications

   • Henry T. Ostrowski

   Pages 497-547

8. N-Substituted Lysines as Sources of Lysine in Nutrition

   • Paul-André Finot, Françoise Mottu, Eliane Bujard, Jean Mauron

   Pages 549-570

9. Bioavailability of Acetylated Derivatives of Methionine, Threonine, and Lysine

   • R. W. Boggs

   Pages 571-586

10. A Method for Improving the Nutritional Value of Food Proteins: Covalent Attachment of Amino Acids

    • Antoine J. Puigserver, Lourminia C. Sen, Andrew J. Clifford, Robert E. Feeney, John R. Whitaker

    Pages 587-612

11. Inhibition of Lysinoalanine Synthesis by Protein Acylation

    • Mendel Friedman

    Pages 613-648

12. Microbial Production of Essential Amino Acids with Corynebacterium Glutamicum Mutants

    • Kiyoshi Nakayama, Kazumi Araki, Hiroshi Kase

    Pages 649-661

13. Nutritional Improvement of Food Proteins by Means of the Plastein Reaction and its Novel Modification

    • Soichi Arai, Michiko Yamashita, Masao Fujimaki

    Pages 663-680

14. Potential for the Use of Germinated Wheat and Soybeans to Enhance Human Nutrition

    • P. L. Finney

    Pages 681-701

15. Improving Protein Quality of Bread — Nutritional Benefits and Realities

    • Antoinette A. Betschart

    Pages 703-734

16. Fortification of Soft Drinks with Protein from Cottage Cheese Whey

    • V. H. Holsinger

    Pages 735-747

17. Soy Protein Utilization in Food Systems

    • G. N. Bookwalter

    Pages 749-766

18. Cottonseed Protein Derivatives as Nutritional and Functional Supplements in Food Formulations

    • John P. Cherry, Leah C. Berardi, Zigrida M. Zarins, James I. Wadsworth, Carolyn H. Vinnett

    Pages 767-796

19. Yeast Proteins: Recovery, Nutritional and Functional Properties

    • J. E. Kinsella, K. J. Shetty

    Pages 797-825

20. Design and Assembly of an Inexpensive, Automated Microbore Amino Acid Analyzer: Separation and Quantitation of Amino Acids in Physiological Fluids

    • G. R. Beecher

    Pages 827-840

The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio­ logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto­ phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.

• amino acid
• cereals
• food
• nutrition
• plants

• Western Regional Research Laboratory, Science and Education Administration, U.S. Department of Agriculture, Berkeley, USA

  Mendel Friedman

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