Protein quality determination of delipidated egg-yolk.

Abstract The efficiency of nitrogen utilization of egg-yolk protein, which was produced by delipidation of hen's egg yolk with ethanol, was evaluated in terms of protein efficiency ratio and nitrogen balance in rats. Enzymatic digestion with pepsin and pancreatin in vitro demonstrated that egg-yolk protein was digested faster than milk casein. Using the bioassays of protein efficiency ratio, biological value and net protein utilization, egg-yolk protein was compared with milk casein. Egg-yolk protein showed a protein efficiency ratio value of 3.64±0.17, which was significantly higher (P

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