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Determination of the protein quality of cooked Canadian pulses

机译：测定加拿大煮熟的豆类的蛋白质质量

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Abstract A study to determine the protein digestibility-corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility-corrected amino acid score (PDCAAS) and the protein efficiency ratio (PER) were determined using the appropriate rodent models. All pulses had high digestibility values, >70%, with PDCAAS values greater than 0.5, thereby qualifying as a quality protein in the United States, but only navy beans qualified as a good source of protein. All pulses except whole green lentils, split red lentils, and split green peas would qualify as sources of protein with protein ratings between 20 and 30.4 in Canada. These findings support the use of pulses as protein sources in the regulatory context of both the United States and Canada.
机译：摘要为确定在加拿大和美国建立的蛋白质质量声明，进行了一项确定9种加拿大煮熟的豆类脉冲的蛋白质消化率校正氨基酸评分和蛋白质效率比的研究。研究了绿豌豆和黄豌豆，整个绿扁豆，红扁豆，喀布尔鹰嘴豆，海军豆，斑豆，浅红色芸豆和黑豆。使用适当的啮齿动物模型确定蛋白质消化率校正的氨基酸评分（PDCAAS）和蛋白质效率比（PER）。所有豆类都具有较高的消化率值，> 70％，PDCAAS值大于0.5，因此在美国符合优质蛋白质的要求，但只有海军豆才具有良好的蛋白质来源。在加拿大，除全绿扁豆，红扁豆和绿豌豆之外的所有豆类都可以作为蛋白质来源，其蛋白质评级介于20到30.4之间。这些发现支持在美国和加拿大的监管范围内将豆类用作蛋白质来源。

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