市販加工蛋白の栄養価に関する研究

抄録

The experiment on rats was proceeded to estimate the nutritional value of pro-cessed defatted soybeans, ammonium caseinate, and sodium caseinate. Parched beanfl our and casein (by the Japan Pharmacopeia) were used as the control. Nutritional value was estimated by the gain in body and liver weight, the nitrogen and fat contents of liver, and xanthine oxidase activity in it.
As a result of the experiment, processed soybeans, both heated and unheated (fresh), had low nutritional values, and unheated processed soybeans gave a large intestine swelling by the generating gas in the intestines. This was improved by adding amino acids lacked in processed soybeans. However, the nutritional value of the rice protein was not improved by the supplement of processed soybeans.
As to the processed casein, the nutritional values of ammonium caseinate and sodium caseinate were almost the same, and casein in general had a higher nutritional value than the processed one.