浓缩大豆蛋白质的营养学研究——黑龙江省新开发的食物资源

A Study of Nutrition of Soybean Protein Concentrates as New Developed Food Resource in Heilongjiang Province in China

本文用化学分析与动物实验方法研究了大豆蛋白的营养与食品卫生质量。研究结果表明,此种新开发的大豆蛋白制品的蛋白质功效比值(PER)为2.0(参考酪蛋白为2.6),营养质量达到国外同类产品的水平,食品卫生上的安全性也是可靠的。

Chemical analysis and animal tests were used to evaluate the nutritional and hygienic qualities of Soybean protein concentrates. Results showed that these recently developed products had a PER value of 2.0(PER value for casein used as reference was 2.6)meeting the specification for similar products in the international market.