| Abstract: | The nutritive value of acid and steam precipitated plant proteins extracted at pH 11 and acid precipitated plant proteins extracted at pH 8–11 were estimated. Acid precipitation was found to result in a higher true protein digestibility, biological value, net protein utilisation and protein efficiency ratio in rats and to be more completely hydrolysed in vitro than steam precipitated proteins. Proteins extracted from leaves at pH 11 were superior, for the same nutritive characteristics, to proteins extracted at lower pH (8–10) values. These differences are discussed in terms of differences in the quantities of certain amino acids present in the proteins, structural changes in the proteins and protein-carbohydrate interactions. |
