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The effect of dilution of milk proteins with non-essential amino acids (L-alanine and L-glutamic acid) on nitrogen retention and biological value of the proteins in children

Published online by Cambridge University Press:  09 March 2007

V.A. Daniel ,
T.R. Doraiswamy ,
M. Swaminathan  and
D. Rajalakshmi
V.A. Daniel
Affiliation:
Central Food Technological Research Institute, Mysore-2 a, India
T.R. Doraiswamy
Affiliation:
Central Food Technological Research Institute, Mysore-2 a, India
M. Swaminathan
Affiliation:
Central Food Technological Research Institute, Mysore-2 a, India
D. Rajalakshmi
Affiliation:
Central Food Technological Research Institute, Mysore-2 a, India
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Abstract

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1. The effect of addition of a mixture of two non-essential amino acids (NEA), namely alanine and glutamic acid, to milk proteins on nitrogen retention and the biological value of the proteins was determined in a group of six girls aged 10–11 years.

2. The mean daily intakes of milk protein by the children on three diets (1, 3 and 5 ) were 1.41, 1.10 and 0.70 g/kg body-weight. The quantities of NEA added daily to the three diets were 0.97, 0.49 and 0.97 g/kg body-weight respectively.

3. Addition of NEA did not bring about any significant increase in N retention in the children. The addition of NEA to milk proteins significantly decreased the biological value of the proteins.

Type
Research Article
Information
British Journal of Nutrition , Volume 24 , Issue 3 , September 1970 , pp. 741 - 747
Copyright
Copyright © The Nutrition Society 1970

References

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