Influence of Protein Source, Type, and Concentration, and Product Form on the Protein Quality of Commercial Enteral Formulas

ABSTRACT: The total, protein, and nonprotein nitrogen, 3 amino acids (lysine, histidine, and tyrosine), available lysine, and in vitro protein digestibility in enteral formulas were determined. Available lysine and protein digestibility were lower in the liquid formulas tested than in the powdered formulas. The protein quality of the formula made from soy protein isolate (soy) was lower than that of the formulas made from casein, and the protein quality of a low‐protein formula was lower than that of the standard formulas. There was a statistically significant correlation between the available lysine content and protein digestibility in the polymeric formulas. New methods are required for assessing the protein quality of formulas containing hydrolyzed proteins.