大豆たんぱく抽出物に対するＬ‐メチオニンの添加効果

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タイトル別名
  • On the Fortification of Soy Protein Isolate with L-Methionine
  • ダイズ タンパク チュウシュツブツ ニ タイスル L メチオニン ノ テンカ

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抄録

Effect of fortification of a soy protein isolate (SPI) with L-methionine was examined with growing albino rats. By a food preference test, the SPI, fortified with 1.87% methionine and casein were consumed at almost the same level to one another ranged from 23 to 27% of total diet intake. PER of SPI 2.1, at 8% protein level, increased to 3.6 by the fortification with 0.15% methionine to the diet. No elevation of free methionine in blood plasma, a slight increase of cystine and a decrease of threonine were observed. The deposition of fat in liver was not detected in the fortification group. Xanthine oxidase and aminotransferase activities in liver were measured, and only a slight increase of GOT activity was observed by the methionine fortification to SPI. The BV and NPU of SPI were 71.8 and 65.8 respectively, while those of the fortified SPI were 82.3 and 78.3. Urea concentration in plasma and liver decreased remarkably when SPI was fortified with 1.5% methionine in a single time feeding test.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 35 (1), 29-35, 1977

    特定非営利活動法人 日本栄養改善学会

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