NUTRITIONAL EVALUATION (PER) OF ISOLATED SOYBEAN PROTEIN AND COMBINATIONS OF FOOD PROTEINS

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Abstract
Isolated soybean protein (ISP) and ISP in combination with beef, pork, egg, lactalbumin, turkey, cheese, tuna fish, gelatin, beans, corn, cottonseed, oat flour, peanut meal, potato, sesame, and wheat were evaluated for protein quality using the Protein Efficiency Ratio assay with the rat. ISP and corn, corn gluten, corn protein isolate, cottonseed, oat flour, rice flour, sesame flour or wheat products had complementary effects on protein quality when ISP sup plied 40–60% of the protein intake. ISP can be combined with egg, lactalbumin, turkey, emulsified beef or pork, tuna fish to supply 50% of the protein and still maintain a 2.5 casein corrected PER value with the AOAC rat assay procedure.