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Part II. Techniques for protein quality evaluation: methodology
8. Some chemical and microbiological assay procedures for the evaluation of protein quality
A. Recommended Methods for Kjeldahl Techniques
in Total Nitrogen Determination
B. Methods for Analysis of Amino Acid
Composition of Pure Protein and Protein Foodstuffs
C. Microbiological Assays and Prediction of
Protein Efficiency Ratio
References
Within this chapter more detail is given on some selected chemical and microbiological techniques that may be used for assay of protein quality. All are given in sufficient detail that they can be used without further reference to the original literature. References are given, however, to original reports because these generally give considerably more information on the procedures and precautions that must be taken to obtain accurate results. Where the original literature is available, users are recommended to consult it. It goes without saying that care and attention to detail should be followed throughout, and samples of known composition should be analysed periodically wherever possible so as to ensure accuracy and reproducibility,
Techniques discussed range from the direct determination of nitrogen in food materials by the Kjeldahl technique to the prediction of PER from digestibility and Tetrabymena growth data. The Kjeldahl procedure is a fundamental and basic determination that is needed as a part of every other assay discussed in this volume, whether it be a chemical predictive procedure, a rat bioassay, or a human multi-level balance technique. The in vitro predictive techniques for PER are, in contrast, new and relatively untried procedures for the more rapid prediction of PER. These were developed in the United States because PER, even though known to be severely limited as an assay procedure, remains the "official" procedure for regulatory purposes within North America, and rapid methods for predicting this value are urgently needed by industry. It is thus emphasized that inclusion of procedures in this publication does not constitute official' endorsement of these and only these procedures, but merely that detailed information on a wide range of assays should be made readily available to workers in the field.
It should be noted that the consideration of techniques for scoring of proteins and mixed dietaries from amino acid data has already been discussed and described in chapter 3, together with a fully worked example. Ordinary scoring techniques will thus not be considered further in this chapter except for the rather specialized use in the C-PER procedure.
Sampling and Sample Preparation
A representative sample is essential if analytical data are to be meaningful. The selection of representative samples is most important for the determination of nitrogen and amino acids because samples may be small, particularly in comparison with those used in animal and human evaluations of protein quality.
The sample must be not only representative but also homogeneous. The necessity for consideration of homogeneity increases as sample size for the analytical procedure decreases. To assure homogeneity, samples are usually dried and ground prior to analysis. Associated analyses of moisture and fat may be necessary before final results can be expressed in terms of the original material.
Detailed consideration of sampling procedures for all types of material is available in standard analytical textbooks (1 - 3).
A. Recommended Methods for Kjeldahl Techniques in Total Nitrogen Determination
The procedures are adapted from those of the Association of Official Analytical Chemists (AOAC) and are described for both macro (4) and semi-micro (5) scale. The macro Kjeldahl procedure is for samples difficult to homogenize, and the sample size may be between 1 and 3 9; the semi-micro determination is designed for small quantities (< 300 mg) of homogeneous material. The procedures as described are for food samples and assume that nitrogen is not present in significant quantities in the form of nitrate or N-N or N-O linkages.
Reagents (should be nitrogen-free)
For macro Kjeldah/ procedure
For semi-micro Kjeldahl procedure
(i) Macro Kjeldahl Procedure
Apparatus
Method
A weighed sample (1-2 9) is placed in flask together with 20 g K2SO4, 1.0 g HgO, and 25 ml H2SO4. If sample is larger than 2 9, 10 ml of sulphuric acid should be added per extra gram of sample. The flask should be heated gently till frothing ceases (small quantities of paraffin wax can be added to reduce frothing) and then brought to a steady boil. Boiling is continued until the solution clears, and for an additional 30 minutes.
The flask is allowed to cool; 200 ml of distilled water is added and the material further cooled until below 25°C. Sodium hydroxide-sodium thiosulphate solution is added in a layer together with a few zinc granules to prevent bumping.
The quantity of alkali added must be sufficient for the mixture to be strongly alkaline after mixing. Approximate calculations of the quantity needed can be made as follows: A little more than 2 ml of alkalithiosulphate are needed to neutralize each millilitre of sulphuric acid remaining after digestion is complete. During the digestion, approximately 10 ml of acid are used by each gram of fat and 4 ml by each gram of carbohydrate.
The flask is connected to the distillation apparatus and the tip of the condenser is immersed in a selected volume of standard acid containing about 10 drops methyl red indicator. The flask is rotated to mix the contents, and the contents are then heated until all the ammonia has distilled (at least 150 ml distillate). The excess standard acid is titrated with standard NaOH solution. Determinations should be made on all reagents alone and a blank correction applied. The strength and volume of acid used for receiving the evolved ammonia should be based on the expected nitrogen content of the sample used.
Calculation
By normal acid-base titration techniques, with due allowance for reagent blank, the volume of standard 0.1 N acid that was equivalent to the ammonia evolved should be calculated. If this volume is v ml and w is the weight in grams that wasdigested, then
N g/kg = vx1.401/ w as 1 ml 0.1 N acid = 1.401 mg N.
Appropriate factors should be calculated for other acid normalities.
(ii) Semi-micro Kjeldahl Procedure
Apparatus
- Kjeldahl flasks: 30 ml hard glass flasks, 10 ml size for very small samples. - Digestion rack: Commercial heating apparatus, either electric or gas, should be adjusted so that a 30 ml flask containing 15 ml of water at 25°C should come to a boil in not less than two but not more than three minutes. - Distillation apparatus: A onepiece glass commercial-type distillation apparatus is recommended.
Method
Weigh out a sample containing between 1 and 3 mg nitrogen. Total dry weight should not exceed 100 mg; larger samples are discussed below. The sample is transferred to a 30 ml digestion flask and potassium suphate (1.9 + 0.1 9), mercuric oxide (80 + 10 mg), and 2.0 ml concentrated sulphuric acid are added. If sample size is greater than 20 mg dry weight, 0.1 ml H2SO4 should be added for each 10 mg dry material. Small boiling chips should be added and the sample heated gently until all water has been evolved and frothing has ceased; very small pieces of paraffin wax can be used to ease frothing. Digestion time should be between 1/2 hour and 1 hour.
The digest is cooled, diluted with a small quantity of distilled ammonia-free water, and transferred to the distillation apparatus. The flask should be rinsed with successive small quantities of water. An Erlenmeyer flask (100 ml) containing 5 ml saturated boric acid and a few drops of mixed indicator is prepared and placed under the apparatus with the condenser tip below the surface of the solution. Sodium hydroxidesodium thiosulphate solution (10 ml) is added to the apparatus and the ammonia steam distilled. Care should be taken that the water does not become warm, as this would invalidate the assay. At least 15-20 ml of distillate should be collected. After the condenser tip has been rinsed with distilled water, the solution should be titrated with the standard acid until the first appearance of violet end-point. A reagent blank should be determined and subtracted from the titration volume and the nitrogen content calculated:
N g/kg = [(ml HCI-ml blank) x normality x 14.01] / weight (9)
Provided that the proportions of reagents to sample are maintained, larger samples ( ~ 100 mg-300 mg) containing larger amounts of nitrogen can be digested. In these cases, after cooling, the digest should be quantitatively washed into a 25 ml or 50 ml volumetric flask, again cooled and made to volume with distilled water. A suitable aliquot should be transferred to the distillation apparatus and distilled as previously described. Care should be taken that the actual quantity of sulphuric acid so transferred does not exceed the capacity of the 10 ml of sodium hydroxide-sodium thiosulphate solution; the solution being distilled should always be strongly alkaline. The calculation is as described above, with adjustments made for the aliquot volume and dilution volume used:
N g/kg = [(ml HCl-ml blank) x normality x 14.01 x final volume] / weight (g) x aliquot volume
B. Methods for Analysis of Amino Acid Composition of Pure Protein and Protein Foodstuffs
(i) Protein Samples (Pure Proteins or High-Protein Concentration Homogeneous Samples)
(ii) Food Samples (Low-Protein Concentration Samples Containing Carbohydrate and/or Lipids)
(iii} Performic Acid Pre-oxidation for Sulphur Amino Acid Analysis (Cysteine and Cystine as Cysteic Acid and Methionine as Methionine Sulphone) (6)
(iv) Determination of Tryptophan
Adapted from Hugli and Moore (7). This simplified procedure has been found satisfactory. For fullest accuracy, however, all the precautions described by the authors should be followed.
Required reagents - Partially hydrolysed potato starch (antioxidant during hydrolysis): Approxi mately 50 9 of potato starch are added to 99 ml of acetone to which 1 ml of concentrated HCI is added. The mixture is held at 50 C for two hours; 25 ml of 1 M sodium acetate are then added to neutralize the hydrolysate, and the slurry is poured into a chromatograph tube and washed with 2 litres of distilled water and then with acetone. The product is then dried in a desiccator using vacuum.
Commercial partially hydrolysed starch is equally suitable, but should be washed with acetone and dried. In each case, the starch is ground to a fine powder before using.
Procedure
(v) General Notes on Chromatography
Operating methodology is dependent on the analyser system being used, and manufacturer's recommendations should be followed. Titanous chloride, however, as a replacement for stannous chloride in the ninhdrin solution (8) improves both the baseline and the ninhydrin stability and is recommended for routine use when available.
The use of internal standards, norleucine for acid and neutral amino acids and aamino4-guanidino-propionic acid for basic amino acids, has been recommended in chapter 2, and should always be used in analysis of protein hydrolysates. The use of these internal standards can serve as a check on ninhydrin deterioration and thus reduce the number of amino acid standard runs that are required. Temperature of column, buffer flow rate, pH, and ionic concentration of buffer are all critical operational criteria, and it is essential that they be kept constant when unknown samples are being compared to standards. The emergence of cystine is an extremely useful indicator of the correctness of operational conditions. It is moved rapidly forward or backward in relation to other peaks by quite small changes in pH. As cystine peaks in food samples can often be very small or even absent, care should be taken that the absence of cystine is a true phenomenon and not an artifact caused by a change in pH making cystine emerge undetected under either alanine or valine. Because the pH for optimal separation is somewhat relative, storage of samples of satisfactory buffers in a refrigerator is recommended so that new batches can be readily adjusted to pH values previously found satisfactory.
Results of amino acid analysis are usually expressed as milligrams of amino acid per gram of nitrogen, the nitrogen having been determined either on the orignal food material or on the hydrolysate, or both. In the latter case, when nitrogen was determined on both, comparison of the nitrogen values obtained can give useful indications of completeness of recovery throughout the entire hydrolytic and evaporation procedure.
Before amino acid data are reported, calculation should be made for total nitrogen recovery. This is determined by multiplication of the milligrams per gram nitrogen found for each amino acid (and for ammonia) by the nitrogen content of each amino acid (or ammonia) and summing these values. While 100 per cent recovery is rarely attainable, poor nitrogen recoveries are often indicative of poor technique.
(vi) Available Lysine
FDNB-reactive Iysine (9, 10)
Reagents
314 mg in 250 ml 8 N HCI. Dilute 10 ml to 100 ml with water and use as a working standard containing the equivalent of 0.1 mg Iysine in a 2 ml aliquot.
Apparatus
- Round-bottomed flasks: 100 ml or 150 ml capacity with necks 8 cm long. - Test tubes: Use stoppered glass tubes graduated at 10 ml. -Shaker: Apparatus with gentle horizontal motion is preferred. - Heating equipment: An apparatus is needed for heating round-bottomedflasks under reflux. Heating mantles are recommended. - Spectrophotometer.
Determination
C. Microbiological Assays and Prediction of Protein Efficiency Ratio
(i) The Four-Enzyme In Vitro Assay for Protein Digestibility
This assay as reported by Satterlee et al. 111 ) is a modification of the procedure of Hsu et al. (12). All samples used for the in vitro digestion study were ground to a fine powder that was able to pass though an 80mesh screen. Glass distilled water was used in preparing all solutions.
1. Ten ml of glass distilled water is added to the powdered sample (amount of sample added to give 6.25 mg protein/ml).
2. The sample is allowed to hydrate for at least one hour, but no more than 24 hours, at 5 C.
3. A three-enzyme solution containing 1.6 mg trypsin,* 3.1 mg chymotrypsin,* and 1.3 mg of peptidase* per ml of glass distilled water is equilibrated to pH 8.0 at 37°C.
4. The sample is also equilibrated to pH 8.0 at 37 C.
5. Upon equilibrating the sample at pH 8.0, 37 C, 1 ml of the three-enzyme solution is added to the sample suspension, and the resulting mixture is stirred while being held at 37° C.
6. At exactly 10 minutes from the time the enzymes trypsin-chymotrypsiri-peptidase are added to the protein sample, stirring in a 37 C water bath, 1 ml of a bacterial protease** solution (7.95 mg enzyme/ml) is added to the sample.
7. Immediately, the solution is transferred to a 55 C water bath.
8. Nine minutes after adding the bacterial protease solution to the sample (19 minutes into the assay), the sample is removed from the 55 C water bath and transferred back to the 37 C water bath.
9. At exactly 10 minutes after the sample has received the bacterial protease (1 minute back in the 37 C water bath), the pH of the enzyme hydrolysate is recorded.
10. The pH measured in step 9 is recorded as the 20-minute pH.
11. In vitro protein digestibility of the sample is then calculated using the following equation: % digestibility = 234.84 - 22.56 x, where x is the pH after the 20-minute incubation (from step 9).
Note: With each sample or set of samples run, a control (ANRC sodium caseinate) must first be run and must have a 20-minute pH of 6.42 + 0.05. This control is needed to ensure the presence of proper enzyme activity prior to running any samples.
(ii) The Inoculation and Growth of Tetrahymena thermophila WH14 on a Food Sample (11)
(iii) Computation Procedure for Protein Efficiency Ratio from Digestibility and Tetrahymena Data (T-PER)
When using the haemocytometer, proceed as follows:
When using the Coulter counter, proceed as follows:
Computation Procedure for Protein Efficiency Ratio from Digestibility and Amino Acid Composition Data {CPER)
The C-PER assay is an in vitro assay that has been developed to predict or estimate the PER of food proteins. The assay was developed utilizing more than 85 different foods and food ingredients. The PER for each protein was first determined and was then followed by the determination of in vitro protein apparent digestibility and the essential amino acid profile for each food or food ingredient.
By use of a computer, a model was developed that matched the in vitro digestibility and essential amino acid (EAA) profile of the samples to their respective rat-based PERs. This model is termed the C-PER.
The steps for the calculation of C-PER are listed below. First, the EAA profiles of the unknown sample and a casein standard are corrected for their digestibilities (steps 1 and 2). Each EAA (corrected for digestibility) is then compared to the ideal quantity of that EAA as given in the 1973 FAD/WHO report (steps 3 and 4). The model then rates each protein by examining each EAA and assigning a penalty weight to each EAA, with the weight being increased as the EAA is found to be a lower and lower per cent of what is required by the FAD/WHO pattern (13) for that EAA (step 5). The sample score is then compared to the score for the casein standard (the same type of comparisons that are done when actual rat PER runs are made), and corrected to a casein value equivalent to a PER of 2.5 (steps 7 and 8).
Procedure
The FAO/WHO standard for each EAA (9 of EAA/100 9 of the protein) is as follows:
Lysine | 5.5 |
Methionine + cystine | 3.5 |
Threonine | 4.0 |
Isoleucine | 4.0 |
Leucine | 7.0 |
Valine | 5.0 |
Phenylaianine + tyrosine | 6.0 |
Tryptophan | 1.0 |
weight | weight | weight | |||
100% | 1.00 | 61 - 71% | 5.66 | 21 - 30% | 22.63 |
91 - 99% | 2.00 | 51 - 60% | 8.00 | 11 - 20% | 32.00 |
81 - 90% | 2.83 | 41 - 50% | 11.31 | 0 - 10% | 45.25 |
71 - 80% | 4.00 | 31 - 40% | 16.00 |
and compute the following:
X = ~ EAA% x associated weight Y = ~ weights
1. AOAC, Official Methods of Ana/ysis of the Association of Official/ Analytical Chemists, 1 2th ed,, ed. William Horwitz (Washington, D.C., 1975).
2. M.A. Josly n, Methods in Food Analysis, 2nd ed. (Academic Press, New York and London, 1 970).
3 Y, Pomeranz. and C.E. Meloan, food Analysis: Theory and Practice /Avi Publishing Co., Westport, Conn., USA, 1971).
4. AOAC,Official Methods of Analysis, p.15.
5 Ibid, p. 858.
6. S. Moore, "On the Determination of Cystine as Cysteic Acid," J. Biol. Chem., 238: 235-237 (1963).
7, T.E. Hugh and S.J. Moore, "Determination of Tryptophan Content of Proteins by lon Exchange Chromatography of Alkaline Hydrolysates," J. Biol.. Chem., 247: 2828-2834 (1972).
8. L.P. James, "Amino Acid Analysis: The Reduction of Ninhydrin Reagent with Titanous Chloride,"J. Chromat., 59: 178-18011971).
9. K.J. Carpenter, "The Estimation of Available Lysine in Animal Protein Foods," Biochem. J., 77: 604-610 11960).
10. V.H. Booth, "Problems in the Determination of Lysine," J. Sci. Fd. Agric.., 22: 658-664 11971).
11. L.D. Satterlee, H.F. Marshall, and J.M. Tennyson, "Measuring Protein Quality," J. Amer. Oil Chem. Soc., 56: 103-109 (1979).
12. H.W. Hsu, N.E. Sutton, M.O. Banjo, L.D. Satterlee, and J.G. Kendrick, "The C-PER and T-PER Assays for Protein Quality," Fd. Techno/., 32 (12): 69-73 (1978).
13. Joint FAD/WHO Ad Hoc Expert Committee, Energy and Protein Requirements, WHO Technical Report Series, no. 522; FAO Nutrition Meetings Report Series, no, 52 (WHO, Geneva; FAO, Rome, 1973).