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Results for reference protein
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A theoretical concept of the perfect protein which is used with 100% efficiency at whatever level it is fed in the diet. Used as a means of expressing recommended intakes. The nearest approach to this theoretical protein are egg and human milk proteins, which are used with 90-100% efficiency when fed at low levels in the diet (4%), but not when fed at high levels (10-15%).
A protein, usually egg, against which other proteins may be measured to evaluate their capability for supporting synthesis.
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Copyrights:
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Dental Dictionary. Mosby's Dental Dictionary. Copyright © 2004 by Elsevier, Inc. All rights reserved. Read more |
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