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The Biological value of a protein is a number from 100 down to 0 that describes how well it is absorbed by the body. More precisely, it is a measure of the percentage of the protein that is actually incorporated into the proteins of the human body. When a protein contains the essential amino acids in a proportion similar to that required by humans, we say that it has high biological value. When one or more essential amino acids are scarce, the protein is said to have low biological value. The amino acid that is in shortest supply in relation to need is termed the limiting amino acid. The limiting amino acid tends to be different in different proteins, so when two foods providing vegetable protein are eaten at a meal, such as a cereal (e.g. bread) and a pulse (e.g. baked beans), the amino acids of one protein may compensate for the limitations of the other, resulting in a combination of higher biological value. High biological value proteins are provided by animal sources of protein, such as meat, poultry, fish, eggs, milk, cheese and yogurt. Low biological value proteins are found in plants, legumes, grains, nuts, seeds and vegetables.
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Scope and Importance:
Biological Value Conference provides the scope for opportunities to learn about the progress on Biological Value of a Protein by international scientists and academicians. The Biological Value (BV) is a scale of measurement used to determine what percentage of a given nutrient source is utilized by the body. Unlike some measures of protein usability, biological value does not take into account how readily the protein can be digested and absorbed (largely by the small intestine). This is reflected in the experimental methods used to determine BV. Biological Value Conference aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results about all the aspects of: Determination of Biological Value & Factors affecting BV.
It also provides the platform for researchers, scholars and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in finding creative ways to identify the various ways for measurement of Biological Value of a Protein.
Biological value is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism. Proteins are the major source of nitrogen in food. BV assumes protein is the only source of nitrogen and measures the proportion of this nitrogen absorbed by the body which is then excreted. The remainder must have been incorporated into the proteins of the organism’s body. A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein 'usability'- the BV. Unlike some measures of protein usability, biological value does not take into account how readily the protein can be digested and absorbed (largely by the small intestine). This is reflected in the experimental methods used to determine BV.
BV uses two similar scales:
1.The true percentage utilization.
2. The percentage utilization relative to a readily utilizable protein source, often egg.
For accurate determination of biological value,
1. The test organism must only consume the protein or mixture of proteins of interest.
2. The test diet must contain no non-protein sources of nitrogen.
3. The test diet must be of suitable content and quantity to avoid use of the protein primarily as an energy source.
BV provides a good measure of the usability of proteins in a diet and also plays a valuable role in detection of some metabolic diseases. BV is, however, a scientific variable determined under very strict and unnatural conditions. It is not a test designed to evaluate the usability of proteins whilst an organism is in everyday life, indeed the BV of a diet will vary greatly depending on age, weight, health, sex, recent diet, current metabolism, etc. of the organism. In addition BV of the same food varies significantly species to species. Given these limitations BV is still relevant to everyday diet to some extent. No matter the individual or their conditions a protein source with high BV, such as egg, will always be more easily used than a protein source with low BV.
The global protein ingredients market is estimated at about $10 billion. Proteins today are essential in nutritional sectors. According to a 2011 Nestle Nutrition Institute research review, consumption of dairy products and their milk proteins improves satiety, and reduces food intake and blood glucose response when consumed alone or with carbohydrate, and milk proteins contribute to the maintenance of a healthful body weight and the control of factors associated with metabolic syndrome, such as high blood pressure, elevated triglycerides, and fasting blood sugar.
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List of Related Societies:
1. The Biochemical Society
2. Bionutrient Food Association
3. Agriculture, Food & Human Values Society
4. The Nutrition Society
5. International Society of Sports Nutrition
6. Hungarian Scientific Society for Food Industry and Grain
7. American Society of Animal Science
8. Federation of European Biochemical Societies
9. American Society for Clinical Nutrition
10. Society of Chemical Industry
11. Royal Society
12. Society for Experimental Biology and Medicine
13. European Society for Clinical Nutrition and Metabolism
14. Entomological Society of America
15. Brazilian Society of Animal Husbandry
16. Humane Society of the United States
17. Society of Animal Science
18. Nigerian Society for Animal Production
19. Society of Chemistry and the Ministry of Agriculture Fisheries and Food
20. The Vegetarian Society
21. International Association for Cereal Chemistry
List of Related Companies:
1. Dixie Egg
2. Yugoslavia Kultura Hungarian Foreign Trading Company
5. Almarai Company
6. Beatrice Creamery Company
7. Corn Products Befining Company
8. Chicago Tofu
9. Kaplan Inc.
10. Nestle (CH)
11. Well’s Dairy Inc.
13. NABISCO Biscuits Co
14. MLO Sports Nutrition
15. Nutrilite Products Inc.
16. Pharma Sweet Company
17. Cargill Juice Beverage
18. Nanjing Yurun Food CO LTD
20. Hershey Foods
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This page was last updated on 14th Sep, 2015
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