食用复合蛋白粉的研究开发

本文研究了大米、蚕豆、大豆等蛋白质的氨基酸评分(AAS)[6]和氨基酸互补[7]作用,应用这些新的技术和方法,开发了两组食用复合蛋白粉,经AOAC生物学方法测定蛋白质功效比值(PER):大米、蚕豆、大豆蛋白质的PER值分别为1.48、1.13、1.83;这两组食用复合蛋白粉PER值为1.96和2.08,达到了先进水平。

This article studied the protein amino acid score (AAS) and amino acid complementary effect of rice,broadbean,soybeanetc .By application of these new technique and method, two groups of powdered edible compound protein that is ,F2 and F6have been developed. The protein was measured by AOAC biologic methods the protein efficacy ratio (PER) of the rice,broadbean and soybean was assayed as 1.48,1.13,1.83 respectively.These two groups,F2 and F6 of the powdered edible compoundprotein (PER) was 1.96,2.08 respectively,which came up to the advanced level.