Dairy proteins and soy proteins in infant foods nitrogen-to-protein conversion factors

Dairy Science & Technology
J-L Maubois, D Lorient

Abstract

Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value of NCF is related to the amino acid composition of the protein source and to the eventual presence of side groups covalently bound to some amino acids of the protein chain. Consequently, the value of NCF cannot be identical for all sources of food proteins. The aim of this paper is to review the available knowledge on the two allowed protein sources for infant food formulas, milk and soybean, in order to bring the right scientific basis which should be used for the revision of both European legislation and Codex Standard for Infant Formulas.

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Citations

May 14, 2018·Journal of Dairy Science·Félix-André MassonLaurent Bazinet
Aug 9, 2018·Current Developments in Nutrition·Xianli WuPamela R Pehrsson
Sep 7, 2019·Food & Function·Yamile A Mennah-GovelaGail M Bornhorst
Jun 29, 2021·Food Chemistry·Matheus C BarretoWallace D Fragoso

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Methods Mentioned

BETA
glycosylation
gel filtration

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