Nutritional and technological evaluation of an enzymatically methionine-enriched soy protein for infant enteral formulas

• Published in: International journal of food sciences and nutrition Vol. 55; no. 2; pp. 91 - 99
• Main Authors: de Regil, Luz María, Calderón de la Barca, Ana María
• Format: Journal Article
• Language: English
• Published: Basingstoke Informa UK Ltd 01.03.2004; Taylor & Francis; Nature Publishing
• Subjects: Amino Acids - analysis; Anesthesia. Intensive care medicine. Transfusions. Cell therapy and gene therapy; Animals; Biological and medical sciences; Disease Models, Animal; Emergency and intensive care: metabolism and nutrition disorders. Enteral and parenteral nutrition; Female; Food, Fortified - analysis; Humans; Hydrolysis; Infant; Infant Food - analysis; Intensive care medicine; Male; Malnutrition - diet therapy; Medical sciences; Methionine; Nutritive Value; Rats; Rats, Wistar; Soybean Proteins; Viscosity; Human; Evaluation; Nutrition; Modified milk; Nutritive value; Methionine; Fortified product; Enteral administration; Sulfur containing aminoacid; Soy protein; Food technology; Infant formula; Child
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480410001666478

Enzymatically modified soy proteins have the amino acid profile and functional properties required for dietary support. The objective of this study was to evaluate the nutritional and technological properties of an enzymatically modified soy protein ultrafiltered fraction with bound methionine (F1-10E) to be used as a protein ingredient for infant enteral formulas. F1-10E was chemically characterized and biologically evaluated. Thirty-six weaning Wistar rats were fed during 3 weeks with a 4% casein-containing diet. Rats were divided into three groups and recovered for 3 weeks with 18% protein-containing diets based on: (1) F1-10E, (2) casein or (3) soy isolate+methionine. Nutritional indicators were weight gain, protein efficiency ratio, plasma proteins, apparent digestibility and protein in the carcass. Additionally, F1-10E was added as a protein ingredient of an enteral formula, and its sensory and rheological properties were compared with a hydrolyzed-whey protein commercial formula. F1-10E contained 68% protein and 5% sulphur amino acids, with 60% of peptides ≤6 kDa. Casein-based and F1-10E-based diets were comparable (P>0.05) in weight gain (108 g and 118 g, respectively), protein efficiency ratio (2.7), apparent digestibility (93% and 95%), plasma proteins (5.7 mg/100 ml) and carcass protein (61%), and better than soy isolate-based+methionine diet (P<0.05). Viscosity of the commercial formula and our formula was similar during a 24-h period. Sensory acceptability was 8 for our formula and 3.5 for the commercial one, on a scale of 1-10 (P<0.05). Due to its nutritional, sensorial and rheological properties, F1-10E could be used as a protein source in infant enteral formulas.