NUTRITIVE VALUE OF A FIBER-FREE COCONUT PROTEIN EXTRACT OBTAINED BY AN ENZYMIC-CHEMICAL METHOD

Autor:	Mario R. Molina, Paul A. Lachance
Rok vydání:	1974
Předmět:	chemistry.chemical_classification Meal digestive oral and skin physiology Lysine food and beverages Biology Amino acid analysis Coconut extract chemistry Food science Fiber A fibers Essential amino acid Food Science
Zdroj:	Journal of Food Science. 39:581-584
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1974.tb02953.x
Popis:	The fiber-free coconut extract obtained by an enzymic-chemical method (J. Food Sci. 38: 607) proved to have a higher protein nutritive value than that of the original coconut meal. The improvement is attributable in part to the fact that the fiber of unmodified coconut meal has an unfavorable effect on the nutritive value of coconut protein. Amino acid analysis revealed that the extracted protein had a higher total essential amino acid content including a higher lysine content and a higher lysineto-arginine ratio than the original coconut meal.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7f0e63ac8f1ad9f6046676fb82af5a56 https://doi.org/10.1111/j.1365-2621.1974.tb02953.x Zobrazit plný text záznamu Plný text