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大豆平衡氨基酸是水解大豆蛋白后,添加蛋氨酸和色氨酸制成的一种氨基酸组成比较平衡的氨基酸混合物,其必需氨基酸含量达46.5％(含胱氨酸和酪氨酸);第1限制氨基酸为蛋氨酸+胱氨酸,氨基酸分(AAS)为0.97,化学分(CS)为0.55,必需氨基酸指数(EAAI)为91.53,均较酪蛋白高。动物试验表明,大豆平衡氨基酸可促进幼年大鼠生长;蛋白质功效比值(PER)达3.38±0.23,净蛋白质比率(NPR)达4.65±0.34,真消化率(TD)达96.44±102,生物价值(BV)达77.06±1.41,净蛋白质利用率(NPU)达74.14±0.89,与酪蛋白组比较,除消化率与酪蛋白一致外,其余各项指标均显著高于酪蛋白组,研究结果提示,大豆平衡氨基酸是“要素膳”的理想氮源。
Soybean balance amino acid is a mixture of amino acids with methionine and tryptophan added after the hydrolysis of soybean protein, and its essential amino acid content is 46.5% (including cystine and tyrosine). The first restricted amino acid Methionine + cystine, the amino acid score (AAS) was 0.97, the chemical score (CS) was 0.55, and the essential amino acid index (EAAI) was 91.53, all higher than that of casein. Animal experiments showed that soybean balanced amino acids could promote the growth of juvenile rats. The protein efficiency ratio (PER) was 3.38 ± 0.23, the net protein ratio (NPR) was 4.65 ± 0.34 and the true digestibility (TD) was 96.44 ± 102. BV) reached 77.06 ± 1.41, net protein utilization rate (NPU) reached 74.14 ± 0.89. Compared with casein group, except digestibility was consistent with that of casein, all the other indexes were significantly higher than casein group, Balanced amino acids in soybeans are an ideal source of nitrogen for “elemental diets.”