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May 5, 1945

The Amino Acid Composition of Proteins and Foods: Analytical Methods and Results

JAMA. 1945;128(1):61. doi:10.1001/jama.1945.02860180063027

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Abstract

It has been recognized for many years that the nutritive value of protein foods depends on their content of certain indispensable amino acids. Such amino acids cannot be synthesized in the animal body and must therefore be supplied in adequate quantities in the diet. For this reason, as the authors point out in the preface, "a reasonably accurate knowledge of the amino acid composition of a protein permits an approximation of its nutritive value and, more important, allows the choosing of different proteins so that they became mutually supplementary." In this book the authors describe in detail most of the important analytical methods which have been devised for the determination, with some degree of accuracy, of the amounts of the various amino acids commonly found in proteins. In addition they have prepared a large number of tables showing the amino acid composition of a great many nutritionally valuable food proteins

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