Multi-criteria assessment of pea protein quality in rats: a comparison between casein, gluten and pea protein alone or supplemented with methionine.

Florence Guillin; Claire Gaudichon; Laetitia Guérin-Deremaux; Catherine Lefranc-Millot; Azzout-Marniche Dalila; Nadezda Khodorova; Juliane Calvez

doi:10.1017/S0007114520002883

Journal articles

Multi-criteria assessment of pea protein quality in rats: a comparison between casein, gluten and pea protein alone or supplemented with methionine.

Florence Guillin ^{1, 2} Claire Gaudichon ¹ Laetitia Guérin-Deremaux ² Catherine Lefranc-Millot ² Azzout-Marniche Dalila ¹ Nadezda Khodorova ¹ Juliane Calvez ^{1, *}

* Corresponding author

1 PNCA (UMR 0914) - Physiologie de la Nutrition et du Comportement Alimentaire

2 Roquette Frères

Keywords : Protein digestibility Amino acid digestibility Protein balance Protein efficiency ratio Protein Digestible-Corrected Amino Acid Score Digestible Indispensable Amino Acid Score

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

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https://hal-agroparistech.archives-ouvertes.fr/hal-03010515
Contributor : Claire Gaudichon <>
Submitted on : Tuesday, November 17, 2020 - 5:29:08 PM
Last modification on : Wednesday, March 3, 2021 - 3:35:30 AM

Multi-criteria assessment of pea protein quality in rats: a comparison between casein, gluten and pea protein alone or supplemented with methionine.

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Multi-criteria assessment of pea protein quality in rats: a comparison between casein, gluten and pea protein alone or supplemented with methionine.

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