Bressani R, Hernández E, Colón A, Wolzak A, Gómez-Brenes R
Arch Latinoam Nutr. 1981 Mar;31(1):52-62.
The purpose of the study was to demonstrate that the supplementary effect of soybean protein to corn depends on the protein quality of the soybean product and of the corn products used. Four types of corn flour of different protein quality were used, which included two whole corn flours produced from common corn, one from Opaque-2 corn, and one from degerminated corn. Likewise, three soybean products were tested, including a solvent-extracted soybean flour, a texturized soybean product and a soybean protein isolate. The study was carried out with weanling rats and the effects were measured by PER assays. The results corroborated the hypothesis that the protein quality of the ingredients controls the response observed. The supplementary effects were more evident for low-quality corn flours. Furthermore, large increments in quality were observed with additions of 5% soy protein, which became smaller as this level increased, independent of the corn flour used.
本研究的目的是证明大豆蛋白对玉米的补充作用取决于所用大豆产品和玉米产品的蛋白质质量。使用了四种不同蛋白质质量的玉米粉，其中包括两种由普通玉米制成的全玉米粉、一种由不透明2号玉米制成的玉米粉和一种由脱胚玉米制成的玉米粉。同样，测试了三种大豆产品，包括溶剂萃取大豆粉、组织化大豆产品和大豆分离蛋白。该研究以断奶大鼠进行，并通过蛋白质效率比值（PER）测定来衡量效果。结果证实了成分的蛋白质质量控制所观察到的反应这一假设。对于低质量玉米粉，补充作用更为明显。此外，添加5%大豆蛋白时质量有大幅提高，随着该水平的增加，提高幅度变小，且与所用玉米粉无关。
