%0 Journal Article
%T Qualidade prot¨¦ica do soro de leite fermentado pela levedura Kluyveromyces fragilis
%A Silva
%A Caio Ab¨¦rcio da
%A Hernan-Gomez
%A Raul Castro
%J Ci¨ºncia Rural
%D 2000
%I Universidade Federal de Santa Maria
%R 10.1590/S0103-84782000000300025
%X kluyveromyces fragilis fermented whey was spray dried and the protein quality of dried product was assayed by aminoacid analysis and three biological methods: protein efficiency ratio (per), net protein ratio (npr) and net protein utilization (npu). aminoacid analysis using casein and fao protein as standards had a high level of lysine (65.6mg/g protein) and low levels of methionine (14.9mg/g protein) and valine (45.8mg/g protein). biological evaluation of dried fermented whey protein, using 24 weaned rats, 23 days of age, during four weeks, using casein as standard protein, resulted in per, npr and npu, 19.75%, 46.33% and 26.54%. nutritional quality of the dried fermented whey protein was lower than the casein protein.
%K protein quality
%K kluyveromyces fragilis
%K yeast protein
%K food yeast
%K whey.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0103-84782000000300025&lng=en&nrm=iso&tlng=en