A STUDY OF NUTRITION AND FOOD HYGIENE ON THE SOY PROTEIN CONCENTRATE AND SOY PROTEIN ISOLATE AS NEW DEVELOPED FOOD RESOURCE IN HEILONGJIANG PROVINCE IN CHINA
- VernacularTitle:黑龙江省新开发的食物资源浓缩大豆蛋白与分离大豆蛋白的营养学与食品卫生学研究
- Author:
Shouyang YU
;
Cunyi BAO
;
Fuqing YANG
;
Zhaoxu WANG
;
Zhicheng LIU
- Publication Type:Journal Article
- Keywords:
food resource soy protein concentrate soy protein isolate
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
The nutritional and food hygienic character of the new developed soy protein concentrate and soy protein isolate in Heilongjiang province were studied by chemical analysis and rat experiment. These products have not yet been reported in China. The results indicated that the content of protein of soy protein concentrate and isolate was 69.76 and 83.11%(as anhydr-ate basic), the PER 2.00 and 1.34, the apparent digestibility 77.54 and 85.72%, the true digestibility 84.33 and 93.19%, the biological value 79.80 and 62.54%, the NPU 67.39 and 58.28% respectively.The essential amino acid composition of the two samples was the same as the products prepared in the other countries. By the hematological and pathological examination in rats, the contents of serveral harmful substan- ces were allowable or not detected. The authors belived that the nutritional quality of the two soy protein products was nearly the same as those in other countries, and its food safety was satisfactory.
