Abstract
The protein quality of some improved high-lysine barley genotypes was measured chemically — including amino acid analyses and sequential protein extraction — and biologically in N-balance experiments with growing rats. The increased content of lysine, mainly due to an enhancement of the glutelin protein fraction, and other essential amino acids improved the nutritional quality as the biological value of the protein was significantly higher in the high-lysine material compared to normal. This improvement is undoubtedly of importance to meet the essential amino acid requirement of man as well as monogastric animals.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Qualitas Plantarum Plant Foods for Human Nutrition
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
