Abstract
Although the efficiency ratio (PER) of vegetable proteins can be improved by supplementation with the limiting free amino acids, the digestibility of these proteins remains lower than that of animal proteins. The digestibility of a rapeseed protein concentrate measured in rats was improved from a value of 81 to 87% by water solubilization and ammonium sulfate precipitation. 2S and 12S fractions were also prepared from a rapeseed protein concentrate by a method based on differences of solubility in ammonium sulfate solutions. Protein digestibility of the rapeseed protein concentrate was found to be 82%, as compared to 87% and 89% for 2S and 12S fractions. A reduction of protein efficiency ratio was also recorded and was found to result from losses in amino acids.
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References
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Delisle, J., Amiot, J., Brisson, GJ. et al. Improvement of rapeseed protein nutritional value. Plant Food Hum Nutr 33, 173–177 (1983). https://doi.org/10.1007/BF01091305
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DOI: https://doi.org/10.1007/BF01091305