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本研究用氟平衡指数对氨基酸强化大米的效果进行了探讨。作者在用断乳鼠以PER、NPR、PRE和NPU等指标衡量氨基酸强化大米效果的基础上,进一步用多水平蛋白质的氮平衡指数确证其作用。研究包括成年鼠和断乳鼠二个系列实验。结果表明;同时用0.5％L-赖氨酸和0.3％DL-苏氨酸强化大米均接近全蛋粉的效价,单独用0.3％或0.5％L-赖氨酸强化大米在断乳鼠也有提高蛋白效价的作用。用含有相应强化比例的氨基酸的脱脂豆粉补充大米,对氮平衡的作用也与氨基酸强化作用近似。
In this study, the effect of amino acid fortified rice with fluorine balance index was discussed. On the basis of measuring amino acid fortified rice with PER, NPR, PRE and NPU, we further confirmed its effect by nitrogen balance index of multi-level protein. The study included two series of experiments: adult mice and weaned mice. The results showed that the titers of both whole rice flour and rice fortified with 0.5% L-lysine and 0.3% DL-threonine were both close to that of the whole egg powder, and that the rice alone with 0.3% or 0.5% L-lysine also had Improve the potency of the protein. Supplementation of rice with defatted soy flour containing the correspondingly fortified proportions of amino acids also has an effect on nitrogen balance similar to that of amino acid fortification.