STUDIES ON THE NUTRITIVE QUALITY OF THE SOYBEAN HIGH BRANCHED-CHAIN AMINO ACID MIXTURE
- VernacularTitle:大豆高支链氨基酸混合物营养价值的研究
- Author:
Junsheng GUO
;
Faji ZHAO
;
Yiping SHEN
;
- Publication Type:Journal Article
- Keywords:
soybean branched-chain amino acid amino acid amino acid antagonism
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
The soybean high branched-chain amino acid mixture was composed of soybean protein hydrolyzed by special method with a few types additional amino acids in small amount. The mixture contained 68.9% of essential ami-no acids and 42.9% of branched-chain amino acids.The animal experiment showed that the mixture could promote the growth of young rats and maintain the normal levels of Hb, serum total protein and albumin. Its protein efficiency ratio (PER), true protein digestibility (TD), biological value (BV) and net protein utilization (NPU) were 2.78, 94.0%, 85.0 and 80.0% respectively. These values were significantly higher than that of casein. The results indicated that the soybean high branched-chain amio acid mixture did not produce amino acid antagonism caused by the high amount of branched-chain amino acids and had higher nutritional quality.
