STUDY OF NUTRITION AND FOOD HYGIENE ON THE DEGREASED CASTOR PROTEIN
- VernacularTitle:脱脂蓖麻蛋白的营养与食品卫生学研究
- Author:
Xiuju XU
;
Menglan XIAO
;
Feng LI
;
Xiaoning WANG
;
Meixian LI
- Publication Type:Journal Article
- Keywords:
degreased castor protein protein resource
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
The nutrition and food hygienic character of the degreased castor protein in Neimeng autonomous region were studied by chemical analysis and rat experiment. Using casein as reference protein and soy flour as comparable substance, the contents of major nutrients and composition of essential amino acids in the degreased castor cake and its protein efficiency ratio (PER) and other indicators related to nitrogen metabolism in the animal experiment were studied by the recommended method of AOAC. Some harmful substances in the samples were examined quantitatively. The results showed that the protein content, the PER, the true digestibility, the biological value, and NPU of the degreased castor cake were 35.80%, 1.75-1.76, 62.51%, 91.16 and 57.04 respectively. The blood indicators and pathological observation of tested rats were normal. The content of several harmful substances in the product was allowable. The essential amino acid composition of the degreased castor protein was similar to soy protein. So the detoxified degreased castor cake protein could be used in food or feed industry.
