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This experiment compared the nutritional effects of soy protein isolate and its original soybean meal in growing rats. Body weight gain, protein efficiency ratio (PER) and serum components as related to the protein and lipid metabolism were measured in the groups of animals fed steam-heated samples, those not steam-heated, and the ones additionally supple-mented with methionine, threonine, lysine and all the other essential amino acids successively.Results were as follows. The nutritional effects of soy protein isolate, irrespective of heating, were similar to those of the heated soybean meal as to the most of the above measurements. Methionine and threonine supplements to the samples except for unheated soybean meal improved the body weight gain and PER almost up to their maximum values, i. e. 6.5g/day and 4.0 respectively. An increase in serum albumin and a decrease in urea nitrogen and leucine aminopeptidase were also observed. A sharp decrease in total cholesterol accompanied by a rise in HDL cholesterol suggested the improvement of cholesterol metabolism. Further supplements of lysine and other essential amino acids, however, gave no more appreciable improvements to those values.It was concluded from these facts that limiting amino acids of soy protein isolate are mostly represented by sulfur-containing amino acids and threonine, and there exist no detrimental factors such as trypsin inhibitor at a physiologically detectable level within limits of these experimental conditions, keeping the original nutritive values of soybean meal.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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