Protein nutrition complementary proteins

Aotino Add Supplemenis Complementary Proteins Clinical Issues In Protein Nutrition Modifib. d Tasting Chronic Renal Failure Hyperuricemia Wasting in Cancer and AIDS References Bibliography... 

Soy protein is typically added to pet foods as a complementary protein in primarily grain-based diets (Hill, 2003). Although SBM contains high-quality protein (Dust et ah, 2005), the AA profile of soy protein is not complete. Methionine and cysteine are the limiting AA in SBM in meeting the nutritional requirements of the dog and, especially, the cat (Table 18.6). Soy protein must be combined with a complemen-... 

Blends of peanut/chickpea, wheat/chickpea, rice/chickpea, peanuVsoybean, sunflower/maize, and cowpea/rice have all shown improved nutritional qualities with supplementation of sesame meal. Even more significant, however, is the finding that a simple blend of one part sesame and one part soy protein has about the same protein nutritive value as casein, the main protein of milk. The high-lysine and low-methionine content of soy protein is complementary to sesame protein. 

The volume of soybean products used in companion animal diets is significant, and the (>otential for higher rates of inclusion is great. Soy protein, when combined with other protein sources that contain complementary AA, can provide an economical source of highly available and high- quality protein to companion animals. In the past 10 years, chemical composition of relevant soy products was evaluated. These data indicated a significant variation in chemical and nutritional characteristics among SBM from different U.S. sources or from different countries. This revealed that the... 

Perhaps more important than the individual nutritional strength of soy protein is its ability to complement the biological quality of other protein sources. For example, corn meal, which is the basis of many human diets around the world, is of low protein quality when used alone because of certain amino acid deficiencies. But, when blended with soy flour, the resulting nutritive value is comparable to milk protein (casein). This is accomplished because the low lysine content of corn meal is offset by the naturally high lysine content of soy protein. Conversely, the limited methionine content in soy products is offset by the excess of methionine in corn products. The results, when the two are combined at levels that do not inhibit palatability, is a combined meal nutritionally superior to corn meal alone. This same complementary relationship occurs when soy products are used with wheat and other foods (see Fig. S-25). 

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