書誌事項
- タイトル別名
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- Nutritive Value of Leaf Proteins of Japanese Radish
- ダイネハ タンパクシツ ノ エイヨウカ
- Studies on the Nutritive Value of Grass Proteins (Part XXI)
- 草類蛋白質の栄養価に関する研究 (第21報)
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説明
This experiment was conducted to determine the nutritive value of whole leaf proteins of Japanese radish. At first, three kinds of protein samples; freeze-dried leaf (FL), pretreated leaf (PTL) obtained by our method, and hot 0.3% alkali-containing 60% ethanol soluble proteins (WLP) were prepared.<BR>The true digestibility and biological values of the protein samples were determined by the nitrogenbalance method with adult rats. The former were obtained as follows: FL 79.7%, PTL 79.5%, and WLP 57.2%, and the latter as follows: FL 62, PTL 81, and WLP 42.<BR>The coefficient of in vitro digestibility was determined by the method of pepsin-trypsin digestion. The coefficient of digestibility of WLP by pepsin digestion was significantly lower than that of FL, but it was raised to that of FL by pepsin-trypsin digestion.<BR>From these results it was concluded that hot 0.3% alkali-containing 60% ethanol soluble protein (WLP) was not suitable for the protein-source of foods and fodders.
収録刊行物
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- 栄養と食糧
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栄養と食糧 30 (4), 209-214, 1977
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390282680306762112
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- NII論文ID
- 130003682469
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- NII書誌ID
- AN00023171
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- ISSN
- 00215376
- 18838863
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- NDL書誌ID
- 1802846
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可