Nutrtional Evaluation of Covalently Lysine Enriched Wheat Gluten by Tetrahymena Bioassay |
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| Authors: | EUNICE LI-CHAN SHURYO NAKAI |
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| Affiliation: | Authors Chan and Nakai are affiliated with the Dept. of Food Science, Univ. of British Columbia, Vancouver, B.C. V6T 2A2, Canada. |
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| Abstract: | Tetrahymena pyriformis W was used in a bioassay to evaluate the improvement in protein quality of wheat gluten by enrichment using either simple addition or carbodiimide-mediated attachment of 1% lysine, Nε-acetyl lysine or Nε-benzylidene lysine. Pepsin predjgestion was more effective in solubilizing samples for the assay than papain. All of the enriched samples had relative nutritive values (RNV) approximating that of the casein standard, which had a value of 100, compared to the gluten and acid-solubilized gluten controls which had RNV of 54 and 64, respectively. No difference in the RNV between lysine and the NE-lysine derivatives, or between covalent attachment and free addition was detected. |
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