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用理化和生物学的方法对湿热处理黄豆粉、远红外线烘干黄豆粉、膨化黄豆粕粉和用碱液提取后浓缩喷干花生蛋白粉进行了检测,对其蛋白质营养价值进行了综合评定。 2.三种黄豆粉的尿酶和胰蛋白酶活力均为阴性,说明三种加热方法均可使抗营养因子失活。三种豆粉中蛋白质含量在39—49％,每100g粗蛋白质中赖氨酸总量高达6g左右,其中可利用赖氨酸含量湿热处理豆粉为6.05g,远红外烘干豆粉为4.82g,膨化豆粉为5.18g。食膨化豆粉的大鼠的肝、肾,甲状腺、胰腺病理组织学检查未见异常。湿热处理豆粉,远红外线烘干豆粉和膨化豆粉的校正蛋白质功效比值(EPR)(以标准酪蛋白为2.40)分别为2.06、1.86、和1.91,真消化率(TD)分别为91.9、87.2和86.2％,生理价值(BV)分别为67.8、58.8和59.4％,净蛋白质利用率(NPU)分别为62.4、51.3、51.3％,湿热处理豆粉与酪蛋白的校正PER(2.40)、BV(69.9％)和NPU(67.9％)无显著差异,但均显著高于远红外线烘干豆粉和膨化豆粉,这些结果说明这三种加热方法中以湿热处理豆粉的方法较好。 3.花生蛋白粉的蛋白质含量高达70.2％,但氨基酸模式不平衡,缺少赖、苏、蛋、色氨酸。每100g粗蛋白中可利用赖氨酸仅2.89g。校正蛋白质功效比值(PER)为1.32。真消化率(TD)虽高于其他各组,但生理价值(BV)和净蛋白质?
Physiological and biological methods were used to detect the protein nutrition value of wet heat-treated soybean powder, far-infrared-dried soybean powder, puffed soybean meal and concentrated spray dried peanut protein powder after lye extraction. The three kinds of soybean meal urine enzyme and trypsin activity were negative, indicating that three heating methods can anti-nutritional factors inactivation. Three kinds of soybean meal protein content of 39-49% per 100g of crude protein lysine up to a total of about 6g, which can be used lysine content moist heat treatment of soybean meal was 6.05g, far infrared drying of soybean meal was 4.82 g, puffed soybean meal is 5.18g. Excretion of soybean meal in rats, liver, kidney, thyroid, pancreatic histopathological examination showed no abnormalities. The corrected protein efficiency ratio (EPR) (2.40 for the standard casein) of moist heat-treated soybean meal, far-infrared dried soybean meal and puffed soybean meal were 2.06, 1.86, and 1.91 respectively, and the true digestibility (TD) was 91.9, 87.2 and 86.2% respectively. The BV values were 67.8, 58.8 and 59.4%, respectively. Net protein utilization (NPU) was 62.4, 51.3 and 51.3%, respectively. (69.9%) and NPU (67.9%), but both of them were significantly higher than those of far-infrared drying flour and puffing soybean flour. These results indicated that the method of wet heat treatment of soybean flour is the best among the three heating methods. 3. Protein content of peanut protein powder up to 70.2%, but the amino acid pattern is unbalanced, the lack of Lai, Su, egg, tryptophan. Lysine was only 2.89 g per 100 g of crude protein. The corrected protein efficiency ratio (PER) was 1.32. True digestibility (TD) is higher than other groups, but the physiological value (BV) and net protein?