The Effect of Autoclaving on the Nutritive Value of Edestin
- 1 August 1938
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 16 (2), 103-114
- https://doi.org/10.1093/jn/16.2.103
Abstract
Autoclaving the protein, edestin, markedly alters its nutritive value as shown by retarded growth on a complete diet. The limiting factor in autoclaved edestin has been shown to be lysine. The reappraisal of the nutritive value of edestin in the light of our present knowledge of accessory food factors is discussed.Keywords
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