馬鈴薯蛋白の栄養価値に就て

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概要

• 論文の詳細を見る

• The potato protein was obtained as a by-product of the starch production from potato tuber. Its yield was about 0.23 per cent of fresh potatoes. The nutritional values of this potato protein were researched for rats. It was found that the potato protein supplemented with a small amount of the herring milt protein gave a very good effect on the growth of young rats. This effect was due to the high contents of arginine and the appetite promoting properties attributable to the herring milt protein. It was also shown that adult rats could support themselves sufficiently with a diet containing potato protein as the single protein source.

• 社団法人 日本農芸化学会の論文

著者

• 高杉 直幹

  北大理學部山下生化學研究室

• 齋藤 恒行

  北大理學部山下生化學研究室

• 渡邊 靜雄

  北大理學部山下生化學研究室

関連論文

• 馬鈴薯蛋白の栄養価値に就て

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