Journal of Nutrition

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Journal of Nutrition Vol. 59 No. 4 August 1956, pp. 587-593
Copyright © 1956 by American Society for Nutrition
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A Microbiological Method for the Nutritional Evaluation of Proteins1

A. E. Teeri, W. Virchow and M. E. Loughlin

Department of Agricultural and Biological Chemistry, Agricultural Experiment Station, University of New Hampshire, Durham

A relatively simple and rapid method for the comparative nutritional evaluation of proteins uses the enzymes normally employed in animal digestion and thus measures availability as well as value of the available portion. Assay is by measurement of acid production by Streptococcus fecalis is a medium having amino acids supplied by protein hydrolysates.

Chromatographic analysis of the hydrolysates serves to indicate the extent of the hydrolytic process, and also shows which amino acids are lacking, or are present in limited amounts, in the poor quality proteins.

1 Published with the approval of the Director of the New Hampshire Agricultural Experiment Station as Scientific Contribution no. 188.

Manuscript received 15 March 1956.




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