Nutritional Improvement Of Food And Feed Proteins (advances In Experimental Medicine And Biology)

The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio­ logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto­ phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important. Front Matter....Pages i-xiii Position Paper on RDA for Protein for Children....Pages 1-10 Chilean Experience with Fortified Children’s Formulas....Pages 11-28 Improvement of the Protein Quality of Corn With Soybean Protein....Pages 29-65 Animal and Human Feeding Studies on the Biological Availability of Protein in Supplements....Pages 67-77 Effect on Nitrogen Retention by Adults of Different Proportions of Indispensable Amino Acids in Isonitrogenous Cereal-Based Diets....Pages 79-90 Comparative Protein Quality as Measured by Human and Small Animal Bioassays of Three Lines of Winter Wheat....Pages 91-102 Urea as a Dietary Supplement for Humans....Pages 103-118 Nutritional Consequences of Excess Amino Acid Intake....Pages 119-129 Hair as an Index of Protein Malnutrition....Pages 131-154 The Problem of Curvature in Slope Assays for Protein Quality....Pages 155-163 Defining Dietary Plant Fibers in Human Nutrition....Pages 165-194 Photosynthesis and Increased Production of Protein....Pages 195-247 Control Through Breeding Methods of Factors Affecting Nutritional Quality of Cereals and Grain Legumes....Pages 249-274 Methods for Improving Cereal Protein Quality....Pages 275-279 The Current Status of Breeding for Protein Quality in Corn....Pages 281-300 Improvement of Wheat Protein Quality and Quantity by Breeding....Pages 301-316 Protein Quality of Induced High Lysine Mutants in Barley....Pages 317-341 Potential for Improving Cottonseed Quality by Genetic and Agronomic Practices....Pages 343-364 The Nutritive Value of Mixed Proteins....Pages 365-378 Some Thoughts on Amino Acid Supplementation of Proteins in Relation to Improvement of Protein Nutriture....Pages 379-400 Nutritional Evaluation of Dry-Roasted Navy Bean Flour and Mixtures with Cereal Proteins....Pages 401-413 Nutritional Evaluation of Oilseeds and Legumes as Protein Supplements to Cereals....Pages 415-441 Amino Acid Supplementation of Isolated Soybean Protein in Milk Replacers for Preruminant Lambs....Pages 443-452 The Nutritive Value of Faba Beans and Low Glucosinolate Rapeseed Meal for Swine....Pages 453-471 Production of Animal Protein from Nonprotein Nitrogen Chemicals....Pages 473-495 Analysis for Availability of Amino Acid Supplements in Foods and Feeds: Biochemical and Nutritional Implications....Pages 497-547 N-Substituted Lysines as Sources of Lysine in Nutrition....Pages 549-570 Bioavailability of Acetylated Derivatives of Methionine, Threonine, and Lysine....Pages 571-586 A Method for Improving the Nutritional Value of Food Proteins: Covalent Attachment of Amino Acids....Pages 587-612 Inhibition of Lysinoalanine Synthesis by Protein Acylation....Pages 613-648 Microbial Production of Essential Amino Acids with Corynebacterium Glutamicum Mutants....Pages 649-661 Nutritional Improvement of Food Proteins by Means of the Plastein Reaction and its Novel Modification....Pages 663-680 Potential for the Use of Germinated Wheat and Soybeans to Enhance Human Nutrition....Pages 681-701 Improving Protein Quality of Bread — Nutritional Benefits and Realities....Pages 703-734 Fortification of Soft Drinks with Protein from Cottage Cheese Whey....Pages 735-747 Soy Protein Utilization in Food Systems....Pages 749-766 Cottonseed Protein Derivatives as Nutritional and Functional Supplements in Food Formulations....Pages 767-796 Yeast Proteins: Recovery, Nutritional and Functional Properties....Pages 797-825 Design and Assembly of an Inexpensive, Automated Microbore Amino Acid Analyzer: Separation and Quantitation of Amino Acids in Physiological Fluids....Pages 827-840 Glossary of Abbreviations and Definitions of Nutritional Terms....Pages 841-863 Back Matter....Pages 865-882