Development and Nutritional Evaluation of Compound Rice Bran Protein Powder

doi:10.7506/spkx1002-6630-201204062

Abstract

Abstract: 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.

Key words: rice bran protein, protein complementarity, nutritional evaluation

CLC Number:

TS201.4

LIU Ying，TIAN Wen-juan. Development and Nutritional Evaluation of Compound Rice Bran Protein Powder[J]. FOOD SCIENCE, 2012, 33(4): 292-295.

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Development and Nutritional Evaluation of Compound Rice Bran Protein Powder

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