栄養と食糧
Online ISSN : 1883-8863
ISSN-L : 0021-5376
食品, 料理の栄養学的係数表現法に関する研究 (VI)
食品中アミノ酸量の係数表現法と蛋白価の算出法
藤原 邦達福原 貞介
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ジャーナル フリー

1964 年 16 巻 6 号 p. 535-541

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1) The percentage ratio of amino acid contained in the food to the ideal amount per N 1g was calculated, and a list indicating the mutual balance of amino acid and the proteinscores was prepared.
2) The percentage ratio of amino acids contained in 100g foodstuff to the fundamental daily nutritional allowances was listed into the fAAx-table.
This table offAAx about amino acids is equivalent to the F. N. C. table previously reported.
3)KAAx, i. e. the ratio of fAAx. to fprot, can indicate the irregularity in composition of amino acids in each food protein.
4) By applying the fAAx-table, the protein scores of foodstuffs or cooked meals isgiven by the following equation: whereKkN is a constant determined by Nitrogen constantNxexclusively.
5) The error in protein score calculation following the equation was studied.
6) The value of fAAx/fprot, in the case of SAAx=100is 100/KkN, and its table corresponding to Nx was exemplified. In this case the protein score of food is always satisfied, so that KAAxtable is useful.
An example of its application was given.

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© 社団法人日本栄養・食糧学会
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