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||Budding yeast Saccharomyces cerevisiae
||Yamada EA, Sgarbieri VC. Yeast (Saccharomyces cerevisiae) protein concentrate: preparation, chemical composition, and nutritional and functional properties. J Agric Food Chem. 2005 May 18 53(10):3931-6PubMed ID15884819
||Amino acids were determined in an acidic hydrolysate (6 N HCl, 110 °C, 22 h) essentially according to the procedure of Spackman et al. (20) using a Dionex D-300 analyzer with cation exchange column and postcolumn ninhydrin reaction, using a Pierce standard amino acids mixture for quantification. Tryptophan was quantified in a Pronase (40 °C, 24 h) hydrolysate by the reaction with 4-dimethylaminobenzaldehyde (DAB), according to the method of Spies (21).
||Essential Amino Acid Score (EAE). The EAE represents the smallest ratio of the most limiting essential amino acid in the protein under study with regard to the same amino acid of a reference standard. In this work the FAO/WHO (27) reference was used. Protein Digestibility Corrected Amino Acid Scoring (PDCAAS). This index is calculated by multiplying the EAE by the true protein digestibility (TD), normally expressed in percentage (28).