Determination of the Protein Quality of Low-Molecular Weight Water-Soluble Chicken Breast Powder by a Protein Digestibility Corrected Amino Acid Score (PDCAAS) Analysis
2022
Lee, J.A. | Kim, M.J. | Shin, M.R. | Roh, S.S. | Lee, J.B. | Seo, Y.H. | Choi, H.G. | Park, H.J.
This study was conducted to evaluate the protein quality of low-molecular weight water-soluble chicken breast powder (LWCP) by the protein digestibility corrected amino acid score (PDCAAS), which is a combination of the chemical score of the limiting amino acid multiplied by the true digestibility of the protein. The LWCP was hydrolyzed using by foodpro® alkaline protease for 4 hours at 55°C and was then further hydrolyzed with a combination of three enzymes (prozyme 2000P, bromelain, and papain) for 2 hours. Gel permeation chromatography (GPC) was used to measure the molecular weight distribution of the LWCP, isolated soy protein (ISP), and whey protein isolate (WPI). The protein quality of the LWCP was evaluated and compared with vegetable protein (ISP) and two animal proteins (WPI and casein). The protein quality was evaluated using a rodent bioassay of the protein digestibility and the amino acid composition of the LWCP was determined via high-pressure liquid chromatography (HPLC). Test diets were supplied for five days after an adaptation period of 4 days, to an animal model comprising 21∼28 days old SD rats with an average body weight of 70∼80 g. During the balance period, the nitrogen contents in the feces were assayed. As a result of estimating the weighted average molecular weight using GPC, the LWCP was observed to have a smaller value (Mw 675) than those of the ISP (Mw 995) and WPI (Mw 6,666). The protein efficiency ratio and net protein ratio of the LWCP were 2.9 and 4.9, respectively. The PDCAAS value of the LWCP was 128.8% which was significantly higher than those of the ISP and WPI. These results suggest that LWCP appears to be a promising protein source with good biological values and digestibility.
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