[帕尔栗子面粉中蛋白质的价值]。

Revista de farmacia e bioquimica da Universidade de Sao Paulo Pub Date : 1975-01-01

S M Zucas, E C Vasconcellos Silva, M I Fernandes

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引用次数: 0

摘要

对脱脂巴西坚果粉进行了化学分析。蛋白质平均含量约为46%，氨基酸谱显示蛋白质中含有所有必需氨基酸，且总硫氨基酸含量较高。化学分析还表明，巴西坚果粉的利用率约为54%，酪蛋白的利用率约为55%。然而，酪蛋白配制的饲粮的生物学价值高于巴西坚果粉配制的饲粮。

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[Value of proteins of the flour of cheastnuts of Pará].

The authors have made some chemical analysis of the deffated Brazil-nut flour. The average protein content was about 46% and aminogram showed that all the essential aminoacids were present in the protein, and a high concentration of total sulfur aminoacids was found. The chemical analysis also showed an utilization of about 54% for the Brazil-nut flour and 55% for the casein. However, the biological value of the casein prepared diet was higher than that prepared with Brazil-nut flour.

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Revista de farmacia e bioquimica da Universidade de Sao Paulo

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