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

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)
Publication Information
Korean journal of food and cookery science / v.23, no.5, 2007 , pp. 644-649 More about this Journal
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
oligopeptide; dietary nitrogen; BV; NPU; true digestibility;
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