ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Three vacuum-dried papaic hydrolysates (A and B, short-term hydrolysis; and C, long-term hydrolysis) of fish muscle were prepared from a fresh-water fish, Barbus dubious. They had, in order, α-amino N contents of 22.5, 28.2, and 42.5%, and sub-peptone N content of 29.3, 32.6, and 60.9% of total N. The lysine and methionine contents of the three hydrolysates were nearly the same, ranging from 8.88 to 10.53 and 3.11 to 3.50 g/16 g N, respectively, while the tryptophan contents of hydrolysates A and B (0.66 and 0.69 g/16 g N) were much less than that of hydrolysate C (1.16 g/16 g N), indicating slower release of tryptophan than of lysine and methionine during hydrolysis. The protein efficiency ratios of hydrolysates A, B, and C were 2.01, 1.87, and 2.88 at 5% level, and 2.31, 2.39, and 2.95 at 10% level of protein intake, compared with 2.92 and 3.19 for the proteins of skim-milk powder. Weight gain response by the rat repletion method, using adult rats, showed a similar trend for the nutritive value of the hydrolysates. The superior nutritive value of hydrolysate C may be due to its higher tryptophan content.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1963.tb00212.x
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