Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 8 Issue 1
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- Pages.21-24
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- 1979
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Effeet of L-lysin.HCI Fortification on the Quality of Rice Protein
쌀단백질의 L-lysin.HCI 강화에 관한 연구
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Rhee, Sook-Hee
(Dept. of Food and Nutrition, College of Home Economics, Busan National Univ.)
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이숙희
(부산대학교 가정대학 식품영양학과)
- Published : 1979.03.31
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(
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
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