Biomedical subjects
Publications and source records attributed to N I Kovalev.
The authors propose a calculated protein utilization coefficient. This coefficient considers the difference between the utilization rates of the proteins being contained in the mixture and their amino-acid composition. The proposed formula allows calculations by computer. The data obtained show high correlations with the results received by biological tests with Tetrahymena cultures.
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Investigations have shown the proteins of the arctic venison to be of a high biological standard, since they contain all the essential amino acids. All the amino acids, except for tryptophan, were assayed with an automatic analyser, model HD-1200E, by following the generally accepted procedure afer an acid hydrolysis. Tryptophan was assayed after alkaline hydrolysis. A total of 17 amino acids were determined in the raw and cooked meat. The content of essential amino acids is as great as 50.7 per cent of the protein weight. Heat treatment does not have any essential effect on the content of amino acids. As regards their amino acids composition the proteins of the arctic vension stands close to that of the beef and horse-flesh proteins.
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A computation method is suggested, enabling one to optimize the amino acid composition of protein mixtures proceeding from the real content of amino acids and protein assimilation ratios. The method is based on the adequate use of essential amino acids and an amino acid that limits the biological value of proteins. The difference between the real content of essential amino acids and the portions utilized constitutes a non-utilized part of protein. The optimization may be reduced to the computation of its minimal values. The problem can be solved graphically, by exhaustive search of the products ratios with the use of computer or by optimization methods. According to the method designed there have been found optimal ratios of protein mixtures in animal and vegetable products contained by culinary dishes and products. The biological methods permitted one to determine the biological value and protein effectiveness ratio and to establish that they are closely related with the computed characteristics of the non-utilized part of protein and protein utilization ratio. The correlation ratio was found to amount to 0.76-0.89 (p less than 0.05).