[New principles in determining the biological value of proteins]

Some new principles are suggested in determination of the protein biological values that take into account the amino acid composition and the processes occurring in the course of protein assimilation. Food proteins have a significant effect on the protein-amino acid metabolism of the organism by reducing oxidative catabolism of essential amino acids which are deficient in the utilized protein, i.e. they have a compensating effect on the deficiency of exogenous essential amino acids. The understanding of the process allowed the author to approach the solution of the problem of the replacement of the amino acid score with the biological value. For this purpose two new parameters which determine the quality and the second phase of protein assimilation have been introduced, i.e. potential biological value (BVp) and compensation coefficient (C), respectively. The experimental biological value (BV) is determined as the sum of the two parameters: BV = BVp + C.