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Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats.
Matsuoka, Ryosuke; Takahashi, Yayoi; Kimura, Mamoru; Masuda, Yasunobu; Kunou, Masaaki.
Afiliación
  • Matsuoka R; R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
  • Takahashi Y; R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
  • Kimura M; R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
  • Masuda Y; R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
  • Kunou M; R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan.
ScientificWorldJournal ; 2017: 6817196, 2017.
Article en En | MEDLINE | ID: mdl-28337477
Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n = 36, 198 ± 1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5 ± 0.4, 96.5 ± 0.1, and 96.5 ± 0.7, resp.). The EW group values were significantly higher than the whey group values (90.5 ± 1.0). These results show that EW serve as a good source of protein, irrespective of heating.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas en la Dieta / Clara de Huevo / Calor Límite: Animals Idioma: En Revista: ScientificWorldJournal Asunto de la revista: MEDICINA Año: 2017 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Estados Unidos
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas en la Dieta / Clara de Huevo / Calor Límite: Animals Idioma: En Revista: ScientificWorldJournal Asunto de la revista: MEDICINA Año: 2017 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Estados Unidos