Properties of the protein source
Three major properties of a protein source affect its BV:
Amino acid composition, and the limiting amino acid, which is usually lysine
Preparation (cooking)
Vitamin and mineral content
Amino acid composition is the principal effect. All proteins are made up of combinations of the 21 biological amino acids. Some of these can be synthesised or converted in the body, whereas others cannot and must be ingested in the diet. These are known as essential amino acids (EAAs), of which there are 9 in humans.
Biological value - Wikipedia, the free encyclopedia
Soybran isolate 74%
Soy milk 91%
