文章基本信息

标题：NUTRITIONAL QUALITY OF RICE PROTEIN COMPARED WITH WHOLE EGG PROTEIN
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作者：Kiku MURATA ; Momoyo NISHIKAZE ; Mariko TANAKA 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1977
卷号：23
期号：2
页码：125-131
DOI：10.3177/jnsv.23.125
出版社：Center for Academic Publications Japan
摘要：The nutritional quality of rice protein was compared with that of whole egg protein by slope ratio assay. Diets for each food at four levels of protein, 4, 6, 10 and 15% and a protein-free diet were given to male weanling rats of the Sprague-Dawley strain for 21 days. The slopes of the regression lines of the whole egg and rice groups calculated from the changes of body weight ( Y in g/21 days) with nitrogen intake ( X in g/21 days), including and (excluding) zero protein group were, respectively, Y =27.39 X -12.26 ( Y =24.41 X -1.86) and Y =13.86 X -8.06 ( Y =12.54 X +0.50). Assuming a potency of 100 for the egg protein, the relative potency of rice estimated from body weight gain with nitrogen intake was 51 (51). The values for rice calculated from body water gain and nitrogen retention with nitrogen intake were, respectively, 51 (47) and 46 (44). These values were compared with RNV of several varieties of conventional rice and high-protein rice.