Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats.
Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n= 36, 198 ± 1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5 ± 0.4, 96.5 ± 0.1, and 96.5 ± 0.7, resp.). The EW group values were significantly higher than the whey group values (90.5 ± 1.0). These results show that EW serve as a good source of protein, irrespective of heating.
R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
Ryosuke
0000-0002-4511-6272
R
Matsuoka
R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
Yayoi
Y
Takahashi
R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
Mamoru
M
Kimura
R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
Yasunobu
Y
Masuda
R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
Masaaki
M
Kunou
D000818:Animals; D004044:Dietary Proteins / Q000378:metabolism*; D004529:Egg White / Q000737:chemistry*; D006358:Hot Temperature; D008297:Male; D008894:Milk Proteins / Q000378:metabolism; D051381:Rats; D017207:Rats, Sprague-Dawley; D030262:Soybean Proteins / Q000378:metabolism; D000067816:Whey Proteins / Q000378:metabolism
D004044:Dietary Proteins; D008894:Milk Proteins; D030262:Soybean Proteins; D000067816:Whey Proteins