[Problem of the rational classification of dietary proteins]

A classification of food proteins has been proposed based on two new qualitative parameters: potential biological value (BVp) and compensation coefficient (C). BVp determines the balance degree and agreement with the body requirement of food protein amino acids. The C coefficient estimates the value of the food protein aminogram improvement at the expense of the endogenous essential amino acid reserve. According to these parameters food proteins can be divided into 4 classes. Class I includes proper alimentary specific food proteins (milk and egg proteins) possessing mean values of BVp and high C coefficients. Class II proteins are characterized by rather high BVp values, i.e. by a good balance of essential amino acids and C coefficient reaching 0, they are represented by animal proteins (those of meat and fish), and vegetable proteins (those of soybean, rape and cotton). Class III contains proteins of food grains characterized by low BVp values and C coefficients. Class IV contains proteins with zero values of BVp, containing no essential amino acids (for example, gelatin, hemoglobin, zein), but showing high C coefficients. In such cases the nature of compensation differs from that of class I proteins, it is paradoxic and temporary.