two factors influence protein quality- the proteins digestibility and its amino acid composition.
The main factor that determines the quality of a food protein is the composition of amino acids. This is what will determine the quantity of proteins you will get.
It means the food is high in protein.
The Biuret reagent can be used.
milk is a good option.
buiret
No - it is the enzymes that reside in the acid which carry out the digestion of proteins. The acid a) provides a suitable pH for the proteases (protein-digesting enzymes) ,and b) kills microbes on our food.
essential amino acid content
essential amino acid content
essential amino acid content
the food you eat
It has the highest protein efficiency ratio or best quality of protein of any food.
i think that is more way better to protein food
The food proteins that has the best assortment of essential amino acids for the human body are eggs. The chief factor that governs the quality of a food protein is an essential amino acid content.
A quality protein, for instance, contains all the essential amino acids in the proportions you need them. Milk protein, casein, is the highest quality protein. Egg protein, albumen, is next best. (Albumen is not albumin, a class of proteins found in your blood and other body tissues.) Your body can turn almost anything into its primary fuel, glucose, but it cannot turn fuel into the other nutrients it needs. Food quality is therefore determined by the essential nutrients present in that particular food.
Amino Acid Score
Cat foods with low protein content will often cause excess flatulence. Feeding a cat a food with more protein will solve this. Simply look at the ingredients list of the food, and if a protein source is not the first ingredient, then the food is low quality.
Well, the factor that determines how much food you should eat is when you sit down to eat a plate of food you should stop when you feel you are full. However, if you eat too fast and too much you will regret it!!
Abdul Rasyid has written: 'Protein quality of soybean, red bean and corn tempeh' -- subject(s): Food, Protein content, Tofu