Nutritional and technological evaluation of an enzymatically methionine-enriched soy protein for infant enteral formulas

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 2, 2004, Pages 91-99

  de Regil, Luz María ^a,b   Calderón de la Barca, Ana María ^a  

^a Ctr Invest Aliment Y Desarrollo   (Mexico)

^b INSTITUTO NACIONAL DE PERINATOLOGÍA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; CASEIN; METHIONINE; MILK PROTEIN; PEPTIDE; PLASMA PROTEIN; SOYBEAN PROTEIN; SULFUR DERIVATIVE;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; ARTIFICIAL MILK; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIGESTION; FEMALE; FLOW KINETICS; FOOD COMPOSITION; MALE; MALNUTRITION; NONHUMAN; NUTRITIONAL VALUE; OUTCOMES RESEARCH; PROTEIN ANALYSIS; PROTEIN BINDING; PROTEIN HYDROLYSIS; PROTEIN MODIFICATION; RAT; SENSORY ANALYSIS; TISSUE LEVEL; ULTRAFILTRATION; VISCOSITY; WEANING; WEIGHT GAIN;

AMINO ACIDS; ANIMALS; DISEASE MODELS, ANIMAL; FEMALE; FOOD, FORTIFIED; HUMANS; HYDROLYSIS; INFANT; INFANT FOOD; MALE; MALNUTRITION; METHIONINE; NUTRITIVE VALUE; RATS; RATS, WISTAR; SOYBEAN PROTEINS; VISCOSITY;

RATTUS NORVEGICUS;

EID: 1342264799     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480410001666478     Document Type: Article

References (38)

1. Association of Official Analytical Chemists (1990): Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edn. Arlington, VA: Association of Official Analytical Chemists.
2. Arrese EL, Sorgentini DA, Wagner JR & Anon M (1991): Electrophoretic, solubility and functional properties of commercial soy protein isolates. J Agric. Food Chem. 39, 1029-1032.
3. Boza JJ, Martínez-Agustín O, Baró L, Suárez MD & Gil A (1995): Protein v. enzymic protein hydrolysates. Nitrogen utilization in starved rats. Br. J. Nutr. 73, 65-71.
4. Boza JJ, Moennoz D, Vuichoud J, Jarret AR, Gaudard-de-Weck D & Ballevre O (2000): Protein hydrolysate vs free amino acid-based diets on the nutritional recovery of the starved rat. Eur. J. Nutr 39, 237-243.
5. Caffarelli C, Plebani A, Poiesi C, Petroccione T, Spattini A & Cavagni G (2002): Determination of allergenicity to three cow's milk hydrolysates and an amino acid-derived formula in children with cow's milk allergy. Clin. Exp. Allergy 32, 74-79.
6. Caldéron de la Barca AM, Bolaños AV & Román Pérez R (1996): Composición de proteínas de los sucedáneos de la leche materna más utilizados y su regulación sanitaria. Salud Pub. Mex. 38, 268 -275.
7. Calderón de la Barea AM, Ruiz Salazar RA & Jara Marini ME (2000): Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties. J Food Sci. 65, 246-253.
8. Clemente A (2000): Enzymatic protein hydrolysates in human nutrition. Trends Food Sci. Tech. 11, 254-262.
9. Czajka-Narins DM (1995): Equilibrio del agua elecrolitos y ácidos y bases. In Krause: Nutrición y dietoterapia, eds K Mahan & MT Arlin, 8th edn, pp. 143-150. México: Interamericana/McGraw-Hill.
10. Datta AK & Davidson PM (2000): Microwave and radio frequency processing. In IFT 2000. Special supplement: kinetics of microbial inactivation for alternative food processing technologies. J Food Sci. 65, 32-41.
11. Deeslie WD & Cheryan M (1988): Functional properties of soy protein hydrolysates from continues ultrafiltration reactor. J. Agric. Food Chem. 36, 26-31.
12. Edington J, Boorman J, Durrant ER, Perkins A, Giffin CV, James R, Thomson JM, Oldroyd JC, Smith JC, Torrance AD, Blackshaw V, Green S, Hill CJ, Berry C, McKenzie C, Vicca N, Ward JE & Coles SJ (2000): Prevalence of malnutrition on admission to four hospitals in England. Clin. Nuir. 19, 191-195.
13. Food and Agriculture Organization/World Health Organization (1991): Protein Quality Evaluation Report of the Joint Expert Consultation, FAO Food and Nutrition Paper 51, Rome, 4-8 December 1989.
14. Ferraris RP & Carey HV (2000): Intestinal transport during fasting and malnutrition. Annu. Rev. Nutr. 20, 195-219.
15. Friedman M & Brandom DL (2001): Nutritional and health benefits of soy proteins. J. Agric. Food Chem. 49, 1069-1086.
16. Fujimaki MY, Okazawa Y & Arai S (1970): Applying proteolytic enzymes on soybean. 3. Diffusable bitter peptides and free amino acids in peptic hydrolyzate of soybean protein. J. Food Sci. 35, 215-218.
17. Hajós G, Gelencsér E, Grant G, Bardocz S, Sakhri M, Duguid TJ, Newman AM & Pusztai A (1996): Effect of the proteolytic modification and methionine enrichment on the nutritional value of soya albumins for rats. J. Nutr. Biochem. 7, 481-487.
18. Hoffman KM & Sampson HA (1997): Serum specific-IgE antibodies to peptides detected in a casein hydrolysate formula. Pediatr. Allergy Immunol. 8, 185-189.
19. Hussein S, Gelencsér E & Hajós GY (1995): Reduction of allergenicity and increasing biological value of buffalo's milk proteins by enzymatic modification. J. Food Biochem. 19, 239-252.
20. Hussein S, Gelencsér E, Polgár M & Hajós GY (2000): Effect of enzymatic modification on the biological activity and nutritive value of cow and buffalo casein. Acta Aliment. 29, 273-287.
21. Jaynes HO (1975): Microwave pasteurization of milk. J. Milk Food Technol. 38, 386-387.
22. Kimura H & Arai S (1988): Oligopeptide mixtures produced form soy protein by enzymatic modification and their nutritional qualities evaluated by feeding tests with normal and malnourished rats. J. Nutr. Sci. Vitaminol. 34, 375-386.
23. Kudra T, van de Vort FR, Raghavan GSV & Ramaswamy HS (1991): Heating characteristics of milk constituents in a microwave pasteurization system. J. Food Sci. 56, 931-934.
24. Laemmli UK (1970): Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
25. Li-Chan E, Nakai S & Wood DF (1984): Hydrophobicity and solubility of meat proteins and their relationship of emulsifying properties. J. Food Sci. 49, 345-350.
26. Mahmoud MI (1994): Physicochemical and functional properties of protein hydrolysates in nutritional products. Food Technol. 48, 89-95.
27. National Research Council (1995): Nutrient requirements of the laboratory rat. In Nutrient Requirements of Laboratory Animals, 4th edn, pp. 11-79. Washington, DC: National Academies Press.
28. Pedrero DL & Pangborn RM (1989): Evaluación sensorial de los alimentos. Métodos analíticos, pp. 79-82. México: Alhambra Mexicana.
29. Ribeiro RP, De Oliveira LM & Dos Santos JE (1998): Selection of an intact casein or cascin hydrolysate diet by rats submitted to protein deprivation and bowel resection. Physiol. Behav. 63, 185-189.
30. Rocha L, Morais B, Amaral F & Sigulem DM (2000): Hazard analysis and critical control point system approach in the evaluation of environmental and procedural sources of contamination of enteral feedings in three hospitals. J. Parenter. Enteral Nutr. 24, 296-303.
31. Sarwar G (1997): The protein digestibility-corrected amino acid score method overestimates quality of proteins containing antinutritional factors and of poorly digestible proteins supplemented with limiting amino acids in rats. J. Nutr. 127, 758-764.
32. Schmidl MK & Labuza TP (1992): A scientific status summary on medical foods. Food Technol. 46, 87-96.
33. Secretaría de Salud (1997): Norma Oficial Mexicana NOM-131-SSA1-1995, Bienes y servicios. Alimenlos para lactantes y niños de corta edad. Disposiciones y especificaciones sanitarias y nutrimentales. Diario Oficial de la Federación, Tomo DXXXI No. 13, pp. 8-93, 17 December.
34. Süle E, Hajós GY & Tomoskozi S (1997): Functional properties of the enzymatically modified soya protein isolate. Acta Aliment. 26, 279-285.
35. van der Ven C (2002): Biochemical and functional characterization of casein and whey protein hydrolysates. A study on the correlations between biochemical and functional properties using multivariate data analysis. Ph.D. Thesis, The Netherlands, Wageningen University. Available online: http://www.gcw.nl/dissertations/3216/dis3216.pdf (accessed 20 May, 2003).
36. Vázquez OF, Caire G, Higuera I & Hernández G (1995): High performance liquid chromatographic determination of free aminoacids in shrimp. J. Liquid Chromatogr. 18, 20-59.
37. World Health Organization (1999): Management of Severe Malnutrition: A Manual for Physicians and Other Senior Health Workers. Geneva: World Health Organization.
38. World Health Organization (2002): Alleviating Protein-Energy Malnutrition. Available online: http://www.who.int/nut/pem.htm (accessed 20 May 2003).