Purified Protein and Oligopeptide Mixture Preparation from Pork Meat and Evaluation of their Nutritive Value: True Digestibility, Biological Value, and Net Protein Utilization

돈육으로 제조한 정제단백질과 Oligopeptide의 영양평가 : 소화율, 생물가, 단백질 실이용률

  • Kim, Jong-Hee (Department of Food and Nutrition, Seoil College) ;
  • Son, Min-Hee (Department of Food and Nutrition, Myoung-Ji University) ;
  • Cho, Jung-Soon (Department of Food and Nutrition, Myoung-Ji University)
  • 김종희 (서일대학교 식품영양과) ;
  • 손민희 (명지대학교 식품영양학과) ;
  • 조정순 (명지대학교 식품영양학과)
  • Published : 2007.10.31

Abstract

In this study a purified protein was prepared from pork meat. The product consisted of 0.5% moisture, 3.0% ash, 5.5% ether extract and 88.7% crude protein. Also, a meat oligopeptide mixture was prepared from a pepsin digest of the protein preparation. The two preparations were colorless and odorless powders with low fat contents. The nutritive values of the pork meat protein and oligopeptide mixture were estimated by two methods, one using biological value(BV) and the other employing net protein utilization(NPU) by the nitrogen balance method. The meat oligopeptide mixture showed an excellent nutritive value by both methods. The true digestibilites of both the pork meat protein and the oligopeptide mixture were more than 98%. The above results indicate that the oligopeptide mixture is an excellent material as a dietary nitrogen source for many purposes.

Keywords

References

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