An Evaluation of the Protein Qualities of Six Partially Purified Proteins

Abstract

Six protein samples distributed for collaborative study were evaluated by the rat growth method for their relative protein qualities, and were found to be in the following order in these respects: egg albumin, whole egg powder, beef muscle, casein, peanut flour and wheat gluten. The beef muscle preparation supplied for these studies may not have been representative of beef since it gave markedly inferior results when compared to two preparations of beef muscle made in our laboratory and to two samples of raw beef.