Nutritive Value of Leaf Proteins of Japanese Radish

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  • YASUI Tadahiko
    Department of Agricultural Chemistry, Faculty of Agriculture, Yamagata University
  • KARINO Hiromitsu
    Department of Agricultural Chemistry, Faculty of Agriculture, Yamagata University
  • NATSUUME Toshiko
    Department of Agricultural Chemistry, Faculty of Agriculture, Yamagata University

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Other Title
  • 大根葉たん白質の栄養価
  • 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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Description

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.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 30 (4), 209-214, 1977

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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