Modified Process for Preparation of Ozonated Casein and Nutritional Evaluation of the Product with Rats
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概要
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Ozonolysis processing of casein to prepare ozonated casein containing few phenylalanine residues and no other aromatic amino acid residues was modified. Physical and chemical properties of ozonated casein prepared with or without addition of hydrogen peroxide after ozonolysis were indistinguishable and the growth of rats fed the two ozonated casein preparation supplemented with appropriate free amino acids was also identical. Therefore, it was shown that ozonide formed by ozonolysis of casein was completely decomposed oxidatively without the treatment with hydrogen peroxide solution. Although more than 90% of phenylalanine was decomposed by ozonolysis of casein, ozonolysis caused alterations beyond the destruction of aromatic amino acid residues. Rats were fed diets containing 8% casein with 0.07% methionine (to total 0.3% methionine) and aspartic acid or 8% ozonated casein with 0.3% methionine and the free amino acid lost during ozonolysis. No significant difference in the growth and food intake was observed between the two groups. Although the biological value of ozonated casein diet was not inferior to the casein diet, true digestibility of the ozonated casein diet was significantly lower than the casein diet. The enlargement of cecum, kidney, and liver was observed in ozonated casein-fed groups. Accumulation of triglyceride in liver and decrease of plasma threonine and serine in ozonated casein-fed group suggested the occurrence of a threonine imbalance syndrome.
- 社団法人日本農芸化学会の論文
- 1994-03-23
著者
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Kasai Takanori
Department Of Bioscience And Chemistry Faculty Of Agriculture Hokkaido University
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Kasai Takanori
Department Of Agricultura Chemistry Faculty Of Agriculture Hokkaido University
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Kiriyama S
Hokkaido Univ. Sapporo Jpn
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Sakamaki Takeshi
Department of Bioscience and Chemistry, Faculty of Agriculture, Hokkaido University
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Kuriyama Shuhachi
Department of Bioscience and Chemistry, Faculty of Agriculture, Hokkaido University
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Kuriyama Shuhachi
Department Of Bioscience And Chemistry Faculty Of Agriculture Hokkaido University
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Sakamaki Takeshi
Department Of Bioscience And Chemistry Faculty Of Agriculture Hokkaido University
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