A teljes erteku szojabab aminosav ossztetelenek alakulasa a nyersfeherje-tartalom fuggvenyeben.
1990
Csapo J. | Henics Z.
Examinations were made on the full value soya grown in Hungary to determine whether the amino acid composition and the quantities and ratios of essential, non-essential and limiting amino acids could be estimated, on the basis of crude protein content and, if so, to what degres of accuracy; and whether there was any correlation between the crude protein content and amino acid composition of full value soya, and between the crude protein content and the amino acid composition of the soya protein. The regression correlation was linear en all cases studied, which means that unit change in the crude protein resulted in unit change in the amino acid composition. The amino acid composition in percentage /the quantity of amino acid in 100 g full value soya/ can be estimated with satisfactory precision except for the two suplhur-containing amino acids. This also holds true for the sum of the essential and non-essential amino acids. With the exception of cistine, an increase in the crude protein content is accompained by a rise in the amino acid content of soya. The estimation is significant at the P = 5 per cent level for cistine and total essential amino acids, and at the P = 2 per cent level for total non-essential amino acids.
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