【摘要】 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?更多还原

【Abstract】 Soy flour and peanut flour have long been used as protein supplement in infant and child feeding. In this study the nutritive value of different heat processed soy flour and peanut protein concentrate were measured by means of chemical and biological methods. The samples tested included: (1) Soy flour, wet heat treated-soybean was cleaned, soaked, steamed, dried and ground to powder. Such a process is time consuming, and therefore inconvenient in large scale production. (2) Soy flour, infra-red exposed-soybean was cleaned, exposed to infra-red light and ground to powder. (3) Soy flour, extrusion cooked-defatted soybean flakes were ground, extruded, dried and ground to powder. (4) Peanut protein concentrate-peanuts were cleaned, dehulled, ground to paste, mixed with dilute alkali, centrifuged and spray dried.From the results obtained, there is no distinct difference in nutrients content among the three processed soybean products. The protein contents 39-49%, rich in lysine (around 6g/16gN) but deficient in methionine (around 1.5g/16gN). The available lysine content in 16 g nitrogen of wet heat treated, infra-red exposed, and extrusion cooked soy flours are 6.05, 4.82, and 5.18 g respectively. The corrected protein efficiency ratio (PER) (the PER of the subsidiary reference casein standardized with ANRC casein is 2.40) of the three soy flours are 2.06, 1.86, and 1.91. The metabolic results from wet heat treated, infra-red exposed and extrusion cooked soy flours are shown respectively as follows: TD is 91.9, 87.2, and 86.2%; BV is 67.8, 58.8, and 59.4%; NPU is 62.4, 51.3 and 51.3%. The corrected PER (2.40), BV (69.9%), and NPU (67.9%) of casein show no significant difference with those of wet heat treated soy flour. However these criteria of the latter two groups are significantly higher than those of the infra-red exposed and extrusion cooked soy flour. Based on the data cited above, it could be concluded that in preparing soy flour, the wet heat treated processing is better than the infra-red exposed and extrusion cooked method.The protein content of peanut concentrate is 70.2%. However it’s amino acid pattern is unbalanced, deficient in lysine, threonine, methionine, and tryptophan. The available lysine content in 16g nitrogen is only 2.89 g. The corrected PER is 1.32. Though the TD of peanut protein concentrate is the highest, it’s BV (43.6%) and NPU (42.0%) rank the last owing to the deficiency of aforementioned amino acids. It is not appropriate to be used as the sole protein source of the milk substitute.更多还原