大豆加工食品の蛋白質の栄養価

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タイトル別名
  • Nutritional Value of Protein in Japanese Soybean Products
  • ダイズ カコウ ショクヒン ノ タンパクシツ ノ エイヨウカ

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説明

The nutitional qualities of several Japanese soybean products were tested by the rat experiment. The results are as follows:<br>1. Biological values of protein in Miso-like products such as “Non-salt Miso” and “Low-salt Miso” (NaCl, 6%) were determined. These values of casein, “Non-salt Miso” and “Low-salt Miso” were 80.1, 73.2 and 70.7, respectively. Therefore, it may be assured that high quality proteins were contained to Miso-like products. On the other hand, when “Low-salt Miso” was dried, even by freeze-drying, biological value fell to 60.5.<br>2. “Tofu” (soybean curd) and “Kori-Tofu” (dried soybean curd) seemed to have high nutritional quality, for each biological values were 68.5 and 69.1. Higher protein quality was observed on “Okara” (soybean curd refuse), byproduct of “Tofu”, and then its biological value was 84.9, though absorption rate was 78.4%.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 22 (5), 173-177, 1964

    特定非営利活動法人 日本栄養改善学会

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