| Popis: |
THE problem of describing both the quantity and availability of each essential amino acid in foodstuffs is presently limited by methodology. Many methods have been developed to investigate the quality of various proteins, as well as to determine the availability of amino acids contained within them (Bragg et al., 1969; Combs et al., 1968; Dean and Scott, 1966; Ford, 1962; Guttridge et al., 1961; Carpenter, 1960; Longenecker and Hause, 1959; Ousterhout et al., 1959; Denton and Elvehjem, 1954; and Block and Mitchell, 1947). However, none of these methods have been successfully used on sufficient samples and/or different types of proteins to investigate the availability of the total amino acids spectrum simultaneously. Consequently, reliable data describing the specific availability of essential amino acids in proteins is limiting and, for some amino acids, is not available. The purpose of the present paper is to investigate the apparent digestibility of amino acids in… |
