Tejerina J, Gómez-Brenes R A, Bressani R
Arch Latinoam Nutr. 1977 Jun;27(2):181-94.
The present study deals with the effect of various processing methods on the protein values of Maisoy, a blend of 30% whole soybean and 70% corn. The processes evaluated were: a) lime cooking using calcium hydroxide; b) toasting, and c) extrusion cooking, using an equipment known as the Brady Crop Cooker. The same blend of soybean/corn was processed by the same three methods. In addition, a sample of Maisoy--blend produced in Bolivia with the extrusion equipment previously indicated--was also evaluated. The evaluation of all products was carried out using the protein efficiency ratio method (PER). The capacity of two of the blends, with and without amino acid supplementation, of causing changes of deoxiribonucleic acid, ribonucleic acid, and protein in the content of muscle and liver was also measured. Lime cooking as well as extrusion cooking yielded a food with a protein efficiency ratio which varied from 2.30 to 2.60. Both processes destroyed the antiphysiological factors of soybean.
本研究探讨了各种加工方法对Maisoy（一种由30%全大豆和70%玉米混合而成的产品）蛋白质价值的影响。所评估的加工过程包括：a）使用氢氧化钙进行石灰蒸煮；b）烘烤，以及c）使用一种名为布雷迪作物蒸煮器的设备进行挤压蒸煮。相同的大豆/玉米混合物采用相同的三种方法进行加工。此外，还对之前提到的在玻利维亚使用挤压设备生产的Maisoy混合物样品进行了评估。所有产品的评估均采用蛋白质效率比方法（PER）。还测定了两种添加和未添加氨基酸的混合物导致肌肉和肝脏中脱氧核糖核酸、核糖核酸和蛋白质含量变化的能力。石灰蒸煮和挤压蒸煮得到的食品蛋白质效率比在2.30至2.60之间。这两种加工过程都破坏了大豆的抗生理因子。
