Abstract
Since the experimental evidence concerning the nutritive value of lactalbumin is conflicting, an intensive study has been initiated in this laboratory to investigate the biological value of this protein from the standpoint of digestion, metabolism, and growth. Casein (being a protein of indisputable excellent biological value) was used as a standard of comparison.
In this report a summary is given of the results of tryptic-ereptic digestion of lactalbumin versus casein in vitro. The casein was furnished by Merck and prepared according to the method of Hammersten. The lactalbumin was obtained from Harris Laboratories which is the purest product obtainable with a minimal ash content.
The technique employed has been described. 1 The proteins were studied in 3 concentrations, 120, 180, and 210 mg. As a source of trypsin and erepsin pancreatic and intestinal extracts were taken from rats of our colony stock diet, on which ration excellent growth is obtained.
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