水合水对用大鼠测定酪蛋白和大豆蛋白蛋白质效率比的影响。
Effect of water of hydration on the measurement of the protein efficiency ratio of casein and soybean protein with rats.
作者信息
Hopkins D T, Steinke F H
出版信息
J Nutr. 1976 Oct;106(10):1438-46. doi: 10.1093/jn/106.10.1438.
The hydration of soybean protein or casein prior to mixing of the diet improves the apparent protein efficiency ratio (PER). The PER of soybean protein was improved more than that of casein, so that an increase in adjusted PER of soybean protein was observed also. The improvement did not appear to be associated with digestibility. It is theorized that some diets with dry protein isolates may be less acceptable to the rat due to the dusty nature of the isolate. Consequently, diets with such isolates may have a lower PER. The effect can be overcome by hydrating the protein isolates prior to mixing the diet.
在混合日粮之前对大豆蛋白或酪蛋白进行水合处理可提高表观蛋白质效率比值（PER）。大豆蛋白的PER提高幅度大于酪蛋白，因此大豆蛋白的调整后PER也有所增加。这种改善似乎与消化率无关。据推测，一些含有干蛋白分离物的日粮可能因分离物的粉尘性质而不太受大鼠接受。因此，含有此类分离物的日粮可能具有较低的PER。在混合日粮之前对蛋白分离物进行水合处理可以克服这种影响。
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