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Sciences des Aliments

0240-8813
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An international journal of food science and technology
 

 ARTICLE VOL 22/4 - 2002  - pp.393-405  - doi:10.3166/sda.22.393-405
TITLE
Protein quality and FAO/WHO recommendations

ABSTRACT

Protein quality evaluation aims to predict the capacity of food protein sources and diets to reach nitrogen balance and meet IAA requirement without adverse effects. It is well accepted that the nutritional value of proteins may differ substantially. Protein provide nitrogen and amino acids and are major components of the diet but despite their importance, a precise definition of nitrogen and amino acids requirements remains unclear. A main difficulty arises from the very complex role and metabolism of amino acids. Indeed these nutrients have different but major metabolic functions. Protein quality (nutritional efficiency) is related to different aspects in the diet including:

  • the protein content and protein/energy ratio in order to reach safe (minimum) nitrogen and amino acid intake;
  • the content in indispensable amino acids and their bioavailability in order to meet their requirement defined for each IAA;
  • other specific (positive and negative) metabolic and physiological properties of amino acid and proteins.


AUTEUR(S)
Daniel TOMÉ, Cécile BOS, François MARIOTTI, Claire GAUDICHON

LANGUE DE L'ARTICLE
Anglais

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