复合米糠蛋白粉的研制与营养价值评价

以米糠蛋白粉和乳粉为原料，根据食物蛋白质互补原理并进行计算，得出最佳互补效果的复合米糠蛋白粉配方。通过大鼠生长实验和代谢实验对复合米糠蛋白粉进行营养价值评价并与乳粉和酪蛋白比较分析。结果表明：复合米糠蛋白粉的营养价值得到显著提高，校正蛋白质功效比值为2.45；蛋白质真消化率、生物学价值和蛋白质净利用率分别为(89.12±1.43)%、79.34±1.36、(67.53±1.24)%，各项指标均优于乳粉，与酪蛋白非常接近。复合米糠蛋白粉是优质的植物蛋白、动物蛋白复配高蛋白营养产品。

Development and Nutritional Evaluation of Compound Rice Bran Protein Powder

A kind of compound rice bran protein powder has been developed from rice bran protein powder and milk powder according to protein complementarity principles,and its nutritional values was assessed by rat feeding and metabolism experiments.The results showed the nutritional value of rice bran protein was improved greatly.The correction PER,true digestibility(TD),biological value(BV) and net protein utilization(NPU) of the compound protein power were 2.45,(89.12 ± 1.43)%,79.34 ± 1.36,(67.53 ± 1.24)% respectively,which were much higher than neat milk protein and very similar to casein protein.The compound rice bran protein powder can offer high protein nutritional products with a nice blend of proteins of plant and animal origin.