Statistical analysis of relationship between net protein utilization in rat and amino acid composition in cooked foods.
To determine the relation between protein nutritive value and amino acid composition of protein in cooked food, statistical analysis was carried out on thirty cooked foods selected from Japanese daily meal. The food samples were cooked, and powdered after freeze-drying. The amino acid composition was determined by liquid chromatography and colorimetry. The Wistar rats were put on the 7% cooked food protein diet and NPU (net protein utilization) was determined. Linear multiple regression analysis was made between NPU and the ratio of individual essential amino acid in the cooked food protein (mg/Ng)/the corresponding amino acid in the reference protein (mg/Ng). The regression equation for the predicted net protein utilization (NPUp) reads as follows: [formula: see text] Highest correlation coefficient (r = 0.93, p < 0.01) was obtained between NPU and NPUp of the protein in the cooked food.
Sakamoto
K
K
Department of Food Science, Otsuma Women's University, Tokyo, Japan.
Kobayashi
M
M
Okuda
H
H
Sato
Y
Y
D000465:Algorithms; D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D004044:Dietary Proteins / Q000493:pharmacokinetics*; D005504:Food Analysis; D005612:Freeze Drying; D008297:Male; D051381:Rats; D017208:Rats, Wistar
D000596:Amino Acids; D004044:Dietary Proteins