Protein quality of whey fermented by Kluyveromyces fragilis yeast

Ciência Rural

Hernan-Gomez, Raul Castro²  Silva, Caio Abércio da¹ 

[1] Universidade Estadual de Londrina, Londrina;Universidade Estadual de Londrina

关键词: /font>protein quality;    Kluyveromyces fragilis;    yeast protein;    food yeast;    whey;   

DOI  :  10.1590/S0103-84782000000300025

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

Kluyveromyces fragilis fermented whey was spray dried and the protein quality of dried product was assayed by aminoacid analysis and three biological methods: Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Net Protein Utilization (NPU). Aminoacid analysis using casein and FAO protein as standards had a high level of lysine (65.6mg/g protein) and low levels of methionine (14.9mg/g protein) and valine (45.8mg/g protein). Biological evaluation of dried fermented whey protein, using 24 weaned rats, 23 days of age, during four weeks, using casein as standard protein, resulted in PER, NPR and NPU, 19.75%, 46.33% and 26.54%. Nutritional quality of the dried fermented whey protein was lower than the casein protein.

【 授权许可】

CC BY-NC