Chirkina T F, Gonchikova Ts D, Speranskaia T N, Kotel'chuk L A
Vopr Pitan. 1984 Mar-Apr(2):54-5.
The authors provide the data on the biological value of food additive manufactured from the slaughtered animals' blood upon its defibrinization . The biological value was determined from the effects of proteolytic enzymes on proteins and by the microbiological rapid method with the use of ciliary infusoria as test object. The relationship was found between the biological value of the food additive and the ratio in it of fibrin and coloring enzyme.
作者提供了由屠宰动物血液经去纤维蛋白处理后制成的食品添加剂的生物学价值数据。生物学价值是通过蛋白水解酶对蛋白质的作用以及使用纤毛虫作为测试对象的微生物快速方法来确定的。发现食品添加剂的生物学价值与其纤维蛋白和色素酶的比例之间存在关联。
