卵白酵素分解物の栄養価に関する研究　Ｉ　　卵白食，卵白酵素分解物または遊離アミノ酸混合食を投与した幼若ラットの成長の比較

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  • Studies on the nutritional value of an enzymic hydrolysate of egg white. (Part 1). Comparison of growth among young rats fed on a diet of egg white, enzymic hydrolysate of egg white and a mixture of free amino acids.
  • ランパク ショク ランパク コウソ ブンカイブツ マタハ ユウリ アミノサン

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Various egg white proteolysates were prepared by incubating egg white with a Rhizopus protease for various times. The nutritional values of the proteolysates were determined from examinations of the growth of young rats. Among the proteolysates, small peptides (EWP-5) with a percentage hydrolysis of 18.3 were found to be excellent. The nutritional value of EWP-5 was higher than that of an amino acid mixture simulating egg white, and about the same as that of egg white in paired feeding. The activities of serum alkaline phosphatase, total cholesterol and phospholipid were higher in the amino acid mixture group than in the egg white and EWP-5 groups. A comparison of growth among rats fed a diet of purified egg protein, casein, soy protein isolate, egg white, EWP-5 and an amino acid mixture simulating EWP-5 was performed. The results showed that the gain in body weight of the EWP-5 group was superior to that of the rats given soy protein isolate, amino acid mixture simulating EWP-5, casein and egg white, and about the same as that of the group given purified egg protein. Although the first limiting amino acid of EWP-5 is tryptophan (amino acid value, 67), no supplemental effect of tryptophan on the EWP-5 diet was observed. The present study demonstrated that small peptides are utilized more efficiently than a protein and amino acid mixture.

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