Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effeet of L-lysin.HCI Fortification on the Quality of Rice Protein

쌀단백질의 L-lysin.HCI 강화에 관한 연구

  • Rhee, Sook-Hee (Dept. of Food and Nutrition, College of Home Economics, Busan National Univ.)
  • 이숙희 (부산대학교 가정대학 식품영양학과)
  • Published : 1979.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

A study was made to investigate the effect of L-lysine fortification on the quality of rice protein by albino rat-feeding trials. Five subjects fed diets providing 1) rice protein only, 2) rice protein+0.25% L-lysin HCI, 3) rice protein+0.5% L-lysin HCI, 4) rice protein+0.75% L-lysin HCI and 5) rice protein+1.0% L-lysin HCI for 28 days respectively. Protein efficiency ratio(PER) indicated that 0.25% lysine fortified diet had highest value. Lower PER values were shown in the higher fortified diets(0.5% through 1.0% L-lysine) comparing to 0.25% fortified diet. However, there was no adverse effect on the protein quality by the given fortificaton level($0{\sim}1.0%$ L-lysin HCI addition).

쌀단백질(蛋白質)의 아미노 강화효과와 과잉강화에 의한 쌀단백질(蛋白質)의 아미노산(酸) 불균형 현상(現像)을 살펴보기 위하여 시판(市販) 백미(白米)에 $0.25{\sim}1.0%$ 수준으로 L-lysin HCI를 강화하여 동물(動物) 사육실험(飼育實驗)을 행(行)한 결과(結果) 다음과 같은 결과(結果)를 얻었다. 1. 강화력이 0.25%일 때 체중증가량(增加量) 및 PER이 가장 높았다. 2. $0.5%{\sim}1.0%$ 수준에선 첨가하지 않은 대조군보다 PER이 높았으나 0.25% 보다는 낮았다. 3. 강화수준 1.0%까지는 아미노산(酸) 불균형으로 인한 강화 역효과는 나타나지 않았다.

Keywords