THE EFFECT OF DIFFERENT HEAT TREATMENTS ON THE NUTRITIVE VALUE OF SOYBEAN PROTEINS
- VernacularTitle:不同热处理对大豆蛋白营养价值的影响
- Author:
Denling TUNG
;
And NANKING
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Using growth and nitrogen balance methods, the effect of different heat tre(?)merits on the nutritive value of soybean proteins were studied. The results sh(?)clearly that the young albino rats, receiving the wet-autoclaved soybean as the sole Source of protein, have better growth and appetite than those receiving eith dry-heated or non-treated raw soybean protein diets.With respect to the growth-promoting effect, the wet-autoclaved soybean p(?)tein ranks first, the dry-heated soybean protein stands next and the raw soybe protein comes last.The digestibility of the wet-autoclaved soybean protein is higher than that either the dry-heated or the raw soybean protein (digestibility of wet-autoclav soybean protein, 83.9?3.0, dry-heated soybean protein, 79.4?12, raw soybean prote 78.1?3.8). However, the difference in digestibility between the dryheated(?)raw soybean proteins is non-significant. The average apparent value of N retention for wet-autoclaved soybean prot(?)is 198.3?41.2, for dry-heated soybean protein is 153.1?31.9, and for raw soyb(?)protein is 137.4?22.5. Statistieally the difference in N retention between the W(?)autoclaved and dry-heated soybean protein, and that between the wet-autoclaved raw soybean protein are significant, but the difference between the dry-hea(?)and ran soybean protein is non-significant when test is applied.
