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本实验以生长法和氮平衡法比较豆腐和霉豆腐蛋白质的营养效能。实验结果表明:霉豆腐促进幼鼠生长的效能较高。霉豆腐蛋白质有效率比豆腐高60%,尤其在经过蛋白质饥饿以后,差异更为显著,前者为后者的4.0～5.3倍。至于氮的正平衡和氮的留存量,霉豆腐组也远比豆腐组高,尤其在雌性大白鼠,这种差异更为突出,霉豆腐组氮的正平衡和氮的留存量为豆腐组的2.2倍。这些都说明豆腐经过发酵以后,其蛋白质营养效能大为提高。
In this experiment, the nutritive efficacy of tofu and mycotoxin protein was compared by growth method and nitrogen balance method. The experimental results show that: moldy tofu promotes the growth of young rats more efficient. Moldy tofu protein is 60% more effective than tofu, especially after protein starvation. The difference is even more pronounced, with the former being 4.0 to 5.3 times greater than the latter. As for the positive balance of nitrogen and the nitrogen retention, the moldy tofu group was far higher than the tofu group, especially in female rats. The positive balance of nitrogen and the nitrogen retention in the mold tofu group were in the tofu group. 2.2 times. All of these show that after tofu has been fermented, its protein nutrition has greatly improved.