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Blood amino acid studies in the weanling rat on diets containing raw and autoclaved soyabean.

Venkat Rao, S. and Kurien, S. and Aruna, N. E. and Narayanaswamy, D. and Rajalakshmi, D. and Swaminathan, M. (1971) Blood amino acid studies in the weanling rat on diets containing raw and autoclaved soyabean. Nutrition Reports International, 3. pp. 189-198.

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Weanling male rats were fed diets containing 1C% protein from raw or autoclaved soybean for 7 days. Levels of plasma lysine, methionine, threonine and tryptophan were determined and plasma amino acid (PAA) scores were calculated. The PAA score indicated that aethionine is the limiting amino acid in soybean. Threonine and tryptophan levels were low in the plague of rats fed raw soybean, bat increased markedly on feeding autoclaved soybean. Supplementation of raw soybean diet withL-Rethionine resulted in a highly significant increase in the level of methionine in the plasma indicating that the inhibitors present in the raw soybean do not affect the availability of added methionine. Supplementation of autoclaved soytean diet with L-methionine, resulted in a marked increase in the plasma methionine levels but caused a significant lowering of the threonine level. Methionine supplementation markedly increased the protein efficiency ratio (PER) of autoclaved soybean, but addition of threonine along with methionine did not result in any further improvement in the PER, although the threonine level in the blood increased. The results indicated that, apart from threonine, some other amino acid(s) may be limiting in soybean proteins.

Item Type: Article
Uncontrolled Keywords: raw soybean, autoclaved soybean, plasma amino acid
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 May 2012 09:04
Last Modified: 22 May 2012 09:04
URI: http://ir.cftri.res.in/id/eprint/3211

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