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KMID : 1011620070230050644
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.644 ~ p.649
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Purified Protein and Oligopeptide Mixture Preparation from Pork Meat and Evaluation of their Nutritive Value: True Digestibility, Biological Value, and Net Protein Utilization
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김종희:Kim Jong-Hee
손민희:Son Min-Hee/조정순:Cho Jung-Soon
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Abstract
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In this study a purified protein was prepared from pork meat. The product consisted of 0.5% moisture, 3.0% ash, 5,5% ether extract and 88.7% crude protein. Also, a meat oligopeptide mbcture was prepared from a pepsin digest of the protein preparation. The two preparations were colorless and odorless powders with low fat contents. The nutritive values of the pork meat protein and oligopeptide mixture were estimated by two methods, one using biological value(BV) and the other employing net protein utilization(NPU) by the nitrogen balance method. The meat oligopeptide mixture showed an excellent nutritive value by both methods. The true digestibilites of both the pork meat protein and the oligopeptide mixture were more than 98%. The above results indicate that the oligopeptide mixture is an excellent material as a dietary nitrogen source for many purposes.
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KEYWORD
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oligopeptide, dietary nitrogen, BV, NPU, true digestibility
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