TY  - JOUR
A1  - Rohn, Sascha
A1  - Petzke, Klaus-Jürgen
A1  - Rawel, Harshadrai Manilal
A1  - Kroll, Jürgen
T1  - Reactions of chlorogenic acid and quercetin with a soy protein isolate - Influence on the in vivo food protein quality in rats
JF  - Molecular nutrition & food research : bioactivity, chemistry, immunology, microbiology, safety, technology
N2  - Plant phenolic compounds are known to interact with proteins producing changes in the food (e.g., biological value (BV), color, taste). Therefore, the in vivo relevance, especially, of covalent phenolprotein reactions on protein quality was studied in a rat bioassay. The rats were fed protein derivatives at a 10% protein level. Soy proteins were derivatized with chlorogenic acid and quercetin (derivatization levels: 0.056 and 0.28 mmol phenolic compound/gram protein). Analysis of nitrogen in diets, urine, and fecal samples as well as the distribution of amino acids were determined. Depending on the degree of derivatization, the rats fed with soy protein derivatives showed an increased excretion of fecal and urinary nitrogen. As a result, true nitrogen digestibility, BV, and net protein utilization were adversely affected. Protein digestibility corrected amino acid score was decreased for lysine, tryptophan, and sulfur containing amino acids.
KW  - amino acid score
KW  - plant phenolic compounds
KW  - protein derivatization
KW  - protein digestibility
KW  - soy protein
Y1  - 2006
U6  - https://doi.org/10.1002/mnfr.200600043
SN  - 1613-4125
VL  - 50
SP  - 696
EP  - 704
PB  - Wiley
CY  - Weinheim
ER  -