Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: criteria for evaluation.

Protein quality, as determined by the PDCAAS method, is a measure of a protein's ability to provide adequate levels of essential amino acids for human needs. PDCAAS is calculated using an amino acid profile and true digestibility of a food protein. Soy protein is recognized as a high quality plant protein, but published PDCAAS values may vary based on the soy protein ingredient as well as the reproducibility and accuracy of the testing methods.

Effects of soy protein on lipoprotein lipids and fecal bile acid excretion in men and women with moderate hypercholesterolemia.

Background: Soy protein (SP) and low-fat dairy product consumption have been suggested to have hypocholesterolemic effects, although the responsible mechanisms are poorly understood.

Objective: This randomized, controlled, parallel arm trial evaluated the effects of an insoluble fraction of SP and total milk proteins (TMPs) with high calcium content on the fasting lipid profile. It also assessed the potential contributions of increased excretion of bile acids and neutral sterols to their lipid-altering effects.

Correlation of an immobilized digestive enzyme assay with poultry true amino acid digestibility for soybean meal.

The immobilized digestive enzyme assay (IDEA) was run on 6 soybean meal (SBM) samples and compared with true amino acid digestibility (TAAD) content, as determined using cecectomized roosters. The IDEA values were excellent TAAD predictors as evidenced by R(2) values of 0.90 and 0.

Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods.

An experiment to determine the chemical composition and protein quality of 13 fish substrates (pollock by-products, n = 5; fish protein hydrolysates, n = 5; and fish meals, n = 3) was conducted. Two of these substrates, salmon protein hydrolysate (SPH) and salmon meal with crushed bones (SMB), were used to determine their palatability as components of dog diets. Pollock by-products differed in concentrations of CP, crude fat, and total AA by 71, 79, and 71%, respectively, and GE by 4.

Chemical composition, protein quality, palatability, and digestibility of alternative protein sources for dogs.

The chemical composition and protein quality of 11 alternative protein sources (chicken products, blood products, enzyme-hydrolyzed fish protein concentrate, soybean meal, and spray-dried pork liver) were determined, and an experiment was conducted to determine palatability and digestibility of processed red blood cell-containing diets. Chicken protein sources differed in concentrations of CP, acid-hydrolyzed fat, and total AA (TAA) by 20, 31, and 24%, respectively, and GE by 1.7 kcal/g.