海参及其加工废液基本化学成分分析及蛋白质营养评价

对海参及其废液的成分进行测定,并在此基础上,对海参及其废液的氨基酸营养进行全面的评价。结果表明,干重样品中,海参中蛋白质、多糖、总皂苷的含量都高于废液,粗脂肪含量低于废液。氨基酸分析表明,2种样品中都至少含有17种氨基酸,每克蛋白中总氨基酸(total amino acid,TAA)的含量、总必需氨基酸(essential amino acid,EAA)的含量及比值(EAA/TAA),废液都高于海参。采用模糊识别法、氨基酸评分(amino acid score,AAS)、化学评分(chemical score,CS)、氨基酸比值系数(ratio coefficient,RC)及比值系数分(score of ratio coefficient,SRC)对氨基酸进行评价,结果显示,废液的蛋白质品质高于海参,具有较高的营养价值。     

不同烹饪方式对牡蛎蛋白质营养品质的影响

以新鲜牡蛎肉为原料,分别对其进行清蒸、水煮、微波和焙烤4种烹饪处理,检测烹饪前后牡蛎的基本营养成分、蛋白质体外消化率(In vitro protein digestibility,IVPD)、氨基酸组成及质构,通过氨基酸评分(Amino acid score,AAS)、化学评分(Chemical score,CS)、必需氨基酸指数(Essential amino acid index,EAAI)、营养指数(Nutritional index,NI)、体外经蛋白质消化率修正的氨基酸评分(Protein digestibility-corrected amino acid score,PDCAAS)评价蛋白质的营养价值,比较不同烹饪方式对牡蛎蛋白质营养品质的影响。结果表明:4种烹饪处理均会造成牡蛎部分营养成分的流失,且焙烤和微波处理导致的损失最明显;AAS、CS和体外PDCAAS分析显示牡蛎蛋白质的第一限制性氨基酸为蛋氨酸+胱氨酸,经烹饪处理后氨基酸总量呈上升趋势,氨基酸组成符合FAO/WHO氨基酸标准模式,IVPD明显增大(P0.05),牡蛎蛋白质的营养品质提高,质构特性得到改善;比较而言,清蒸处理牡蛎的营养成分损失最少,氨基酸含量最高(13.14 g/100 g),AAS、CS、EAAI、NI、体外PDCAAS等指标的评分均最高,蛋白质营养品质最好。因此,从营养学的角度分析,清蒸是提高牡蛎蛋白质营养品质的最适烹饪方式。     

坛子肉中氨基酸和脂肪酸营养品质评价

目的评价坛子肉中氨基酸和脂肪酸的营养品质。方法运用多种方法对坛子肉中氨基酸和脂肪酸的组成及含量进行测定,并用必需氨基酸指数法(essential amino acid index method,EAAI)、氨基酸评分法(amino acid score, AAS)、化学评分法(chemical score, CS)评价坛子肉中蛋白质的营养价值。结果坛子肉中氨基酸总量为20.76%±0.21%, 8种必需氨基酸占氨基酸总量的42.60%, 4种鲜味氨基酸占氨基酸总量的36.90%,AAS和CS均表明第一限制性氨基酸为色氨酸。坛子肉中粗脂肪含量为28.15%±0.31%,不饱和脂肪酸占脂肪酸总量的70.79%±0.31%。必需氨基酸占氨基酸总量的38.15%,必需氨基酸与非必需氨基酸的比值为61.68%。结论坛子肉是一种具有独特风味的优质蛋白源以及具有均衡脂肪酸的高营养价值的肉制品。     

中国沙棘雄花花被和花粉蛋白质营养评价

目的 分析中国沙棘雄花花被及花粉蛋白质含量和氨基酸组成及其营养均衡性,为中国沙棘雄花资源在保健、食品等领域的合理开发和高效利用提供理论依据。方法 采用凯氏定氮法和柱后衍生阳离子交换色谱方法分析中国沙棘雄花花被及花粉中蛋白质和氨基酸的含量,并结合国际上通用的营养价值评价方法对其蛋白质含量、化学评分(chemical sore, CS)、氨基酸评分(aminoacid score, AAS)、必需氨基酸指数(essential amino acid index, EAAI)、氨基酸比值系数分(score of ratio coefficient of amino acid, SRCAA)、生物价(biological value, BV)和营养指数(nutritional index, NI)等进行综合评价。结果 中国沙棘雄花花被及花粉蛋白质含量分别为16.07%、20.45%;中国沙棘雄花花被及花粉中氨基酸含量无显著差异,17种氨基酸总含量分别为13.59、17.06 g/100 g;蛋白质营养评价表明,必需氨基酸占总氨基酸百分比分别为31.14%、33.10%,接近于联合国粮农组织与世界卫生组织（FAO/WHO模式(35.00%)而低于全鸡蛋模式(49.7%)。化学评分和氨基酸评分显示,含硫氨基酸(蛋氨酸+半胱氨酸)为中国沙棘雄花花被及花粉的第一限制性氨基酸;两个样品氨基酸比值系数分别为99.51、98.07,均接近于FAO/WHO模式氨基酸分值(100),营养价值高;必需氨基酸指数为52.80、61.20。结论 中国沙棘雄花花被及花粉氨基酸含量丰富,种类较齐全,可作为理想的蛋白质来源,并与其他日常膳食搭配作为氨基酸补充剂应用。     

长白山野生平盖灵芝蛋白质营养价值分析

本研究旨在分析长白山野生平盖灵芝蛋白质营养价值。以长白山野生平盖灵芝为原料,测定其蛋白质以及氨基酸含量。采用蛋白质氨基酸评分(amino acid score,AAS)、化学评分(chemical score,CS)、氨基酸比值系数(ratio coefficient of amino acid,RC)、比值系数分(score of RC,SRC)、必需氨基酸指数(essential amino acid index,EAAI)、营养指数(nutritional indexes,NI)以及生物价(biological value,BV)对其蛋白质营养价值进行综合评价。结果表明:长白山野生平盖灵芝子实体中蛋白质、总氨基酸(total amino acids,TAA)、支链氨基酸(branched chain amino acids,BCAA)、风味氨基酸、必需氨基酸(essential amino acids,EAA)和非必需氨基酸(non-essential amino acids,NEAA)含量分别为12.14%、10.43%、2.16%、5.66%、4.01%和6.43%;EAA/NEAA和EAA/TAA分别为62.33%和38.39%;依据AAS和CS,第一、二限制性氨基酸(limiting amino acid,LAA)分别是甲硫氨酸+胱氨酸、赖氨酸。综上,长白山野生平盖灵重金属含量达到国家标准,蛋白质中氨基酸相对平衡,但在实际生产中应注意添加甲硫氨酸+胱氨酸和赖氨酸。     

传统食物蛋白质营养评价体系面临的挑战与建议

蛋白质是生命最重要的物质基础,蛋白质摄入数量不足或过多,氨基酸摄入不平衡等都会对身体健康造成极大的影响。当前食品蛋白质营养评价体系是以氨基酸生物利用率为基础的,鲜少考虑氨基酸的健康效应。综述传统蛋白质营养评价体系的研究进展,指出传统蛋白质品质评价体系面临的挑战,并深入思考,首次提出在传统蛋白质评价体系的基础上引入"蛋氨酸分数(methionine score,MS)"这一新指标,并给出了MS的定义和计算公式,建议将其与传统蛋白质评价体系中的可消化必需氨基酸评分(digestible indispensable amino acid score,DIAAS)相结合,在评价氨基酸利用率的同时考虑氨基酸的健康效应,以补充传统的食品蛋白质品质评价体系。     

豆酱自然发酵过程中蛋白质和氨基酸的变化规律

为研究豆酱在自然发酵过程中蛋白质、氨基酸组成及含量的变化规律,以按照东北豆酱传统方法制作的自然发酵豆酱为研究对象,在检测蛋白质含量、氨基氮含量、氨基酸含量、非蛋白氮含量和水解指数等指标变化的基础上,对豆酱的氨基酸评分(amino acid score,AAS)、化学评分(chemical score,CS)、必需氨基酸指数(essential amino acid index,EAAI)进行分析。结果表明,豆酱蛋白质含量、非蛋白氮含量、蛋白水解指数先上升后下降;氨基氮含量则先不断增加后减少至稳定。自然发酵豆酱中共含有17种氨基酸,但不同发酵时期豆酱中氨基酸含量差异较大,成品豆酱中氨基酸总量维持在41.00 mg/g左右,明显高于生豆粉(11.42 mg/g)和熟豆粉(11.06 mg/g)中氨基酸总量。不同发酵时期豆酱中必需氨基酸与非必需氨基酸的比值在0.48~0.77之间,提示豆酱中的蛋白质为优质蛋白。分析不同发酵时期豆酱的AAS、CS和EAAI可知,发酵20 d时EAAI最高达29.41,发酵50~75 d豆酱的EAAI保持在16.16~17.40之间。通过比较4种呈味氨基酸的含量可知,甜味氨基酸苦味氨基酸鲜味氨基酸无味氨基酸。     

稀土镧和铈对大豆蛋白质含量和氨基酸组成的影响及营养评价

研究稀土镧、铈对大豆蛋白质含量和氨基酸组分的影响,并对其营养价值进行评价。实验选用稀土镧、稀土铈及镧铈混合稀土,每组设3 个质量浓度梯度。以盆栽方式种植,在苗期和初花期叶面喷施稀土溶液。成熟期取大豆籽粒,采用近红外谷物分析仪和氨基酸自动分析仪分别测定籽粒蛋白质含量与氨基酸的组分。并通过计算蛋白质的氨基酸评分（amino acid score,AAS）、化学评分、氨基酸比值系数分（score of ratio coefficient of amino acid,SRCAA）和必需氨基酸指数（essential amino acid index,EAAI）,对大豆籽粒蛋白质的营养价值进行评价。结果表明,喷施稀土溶液可显著增加蛋白质的含量,最高较对照组（CK）增加5.17%。经稀土处理后大豆籽粒中必需氨基酸占总氨基酸比例达32.89%～35.17%,除La10外均显著高于CK,且AAS分析表明,各组中除La10第1限制氨基酸为缬氨酸外,其他处理均为蛋氨酸和胱氨酸。在60 mg/L CeCl3处理下AAS、SRCAA与EAAI分别为94.05、84.08、82.46,均为各组最高,而当稀土溶液质量浓度过高时营养价值评分有所降低。上述结果表明,在苗期和初花期喷施适宜质量浓度的稀土溶液可以提高大豆蛋白的营养价值水平。     

四川白兔的氨基酸组成分析及营养价值评价

分析了四川白兔不同日龄、不同部位的氨基酸组成,探讨其营养价值,以四川白兔的腿部肌、背最长肌、腹部肌为实验材料,采用盐酸水解法,使用日立L-8900全自动氨基酸分析仪进行测定。结果表明,四川白兔肌肉蛋白质至少由17种氨基酸组成,其中包含7种人体必需氨基酸。各个部位的氨基酸总量、必需氨基酸总量、必需氨基酸与总氨基酸的比值、呈味氨基酸总量总体均随着日龄的增加而增加,腿部肌和背最长肌的必需氨基酸占总氨基酸的比例优于联合国粮农组织(Food and Agriculture Organization,FAO)/世界卫生组织(World Health Organization,WHO)提出的推荐值,属于优质蛋白质。采用氨基酸评分(amino acid score,AAS)、化学评分(chemical sore,CS)、必需氨基酸指数(essential amino acid index,EAAI)对四川白兔肌肉蛋白质的营养价值进行了评价,发现多数必需氨基酸的含量高于FAO/WHO推荐的氨基酸模式含量,低于全鸡蛋模式中氨基酸的含量,但AAS和CS均显示,四川白兔的第一限制性氨基酸为蛋氨酸和胱氨酸,第二限制性氨基酸为缬氨酸。这些结果表明,四川白兔具有较高的营养价值。     

云南野生黑松露营养价值评定

为探究云南野生黑松露营养价值,选取野生云南高黎贡山黑松露用于常规养分及氨基酸含量测定。采用必需氨基酸指数(essential amino acid index,EAAI)、化学评分(chemical score,CS)、氨基酸评分(amino acid score,AAS)、营养指数(nutritional indexes,NI)和生物价(biological value,BV)等对其蛋白质营养价值进行综合评价。结果表明:云南野生黑松露干物质、灰分、脂肪蛋白质和碳水化合物的含量分别为22.18%、0.82%、2.20%、21.60%和62.70%;依据AAS,黑松露的第一、二限制性氨基酸分别是蛋氨酸+胱氨酸、亮氨酸;但依据CS,第一、二限制性氨基酸分别是苯丙氨酸+酪氨酸、异亮氨酸。综上,云南野生黑松露碳水化合物含量高,甲硫氨酸+胱氨酸、苯丙氨酸+酪氨酸为第一限制性氨基酸。     

Study of the effect of using different levels of tahinah (sesame butter) on the protein digestibility‐corrected amino acid score (PDCAAS) of chickpea dip

This study was conducted to investigate the effect of using different proportions of tahinah (0–25%) on the protein digestibility‐corrected amino acid score (PDCAAS) of chickpea dip and to evaluate this parameter when chickpea dip is consumed with wheat bread. Protein quality was evaluated using the methods of amino acid score and true protein digestibility in weanling Sprague–Dawley rats. The levels of tahinah that provided the best true protein digestibility and protein digestibility‐corrected amino acid score were 20 and 25%. Values of true protein digestibility were significantly higher (P ≤ 0.05) than for the other types of chickpea dip (0.87 and 0.88 respectively). The consumption of wheat bread with chickpea dip led to a marked improvement in the true protein digestibility of the protein mixture (0.90); however, the protein digestibility‐corrected amino acid score did not change in the same manner owing to the relatively low amino acid score. It can be concluded that the addition of tahinah to chickpea led to an increase in the protein digestibility‐corrected amino acid score of chickpea dip (based on laboratory rat requirements for essential amino acids) and that the consumption of chickpea dip with bread led to an improvement in the protein digestibility of chickpea dip but not in the protein digestibility‐corrected amino acid score. © 2002 Society of Chemical Industry     

国内外婴幼儿食品中蛋白质质量评价方法的对比研究

婴幼儿食品中蛋白质的质量直接影响着婴幼儿的健康成长.本文论述了目前国内外婴幼儿食品中蛋白质质量的评价方法,主要对数值评价、消化率评价、生物学评价和氨基酸评价4类方法进行对比分析,结果表明:用蛋白质消化率校正的氨基酸记分法(PDCAAS)是各种方法中相对较完善的方法.本研究结果对促进我国婴幼儿食品品质的鉴定、新的食品资源的研究和开发以及婴幼儿合理膳食指导具有重要的意义.     

Nutritional Value of Veal Bone Hydrolysate

Industrial veal hydrolysate was produced enzymatically for possible use as a gelatin-replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH-stat method and cell dialysis. Amino acid composition including 4-hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true digestibility and pH-stat method (R²= 0.99). Meaty flavor and gelling properties of veal hydrolysate could make it useful for high-quality soups, sauces and gravies.     

Protein quality of drum‐processed cereal–bean–sardine composite supplementary foods for preschool‐age children

Acute, severe undernutrition during childhood remains a common health problem in many parts of the world and makes a significant contribution to childhood mortality. This study was conducted to evaluate the protein quality and growth/rehabilitation potential of supplementary foods developed from locally produced materials in Tanzania. Six diets, namely rice meal (RM), bean meal (BM), rice–bean meal (RBM), rice–bean–sardines meal (RBSM), corn–bean–sardines meal (CBSM) and corn–bean meal (CBM), were formulated to maximise the amino acid score as recommended by FAO/WHO/UNU for preschool children. Biological qualities of the diets, including apparent and true protein digestibility, net protein retention ratio, food efficiency ratio, protein digestibility‐corrected amino acid score and rehabilitation potential, were evaluated using Sprague Dawley weanling rats. Net protein retention ratio varied significantly (p < 0.05) among control diet (0.93), RBSM (0.92), CBSM (0.86), RM (0.66), RBM (0.44), CBM (0.28), BM (0.12) and corn meal (CM) diet (?0.40). True protein digestibility ranged between 82 and 99%, with BM showing the lowest digestibility. The protein digestibility‐corrected amino acid scores were 100% (control diet), 77% (CBSM), 89% (RBSM), 58% (RM), 90% (RBM), 47% (CBM), 85% (BM) and 48% (CM). Two test diets, CBSM and RBSM, showed the greatest potential to support growth and rehabilitation of undernourished rats, while CBM, RBM, BM and CM did not display acceptable growth. These results suggest that cereal–bean–sardine composites are of high quality and have potential for use as supplementary/rehabilitation foods for preschool‐ and school‐age children as well as adults. Copyright © 2004 Society of Chemical Industry     

6 种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价

为分析工厂化栽培金针菇的蛋白质营养,本研究测定6?种来自不同生产企业的市售金针菇样品中粗蛋白含量及氨基酸组成,分析其中呈味氨基酸的含量,并通过计算蛋白质的氨基酸评分、化学评分、氨基酸比值系数分和必需氨基酸指数,以及预测蛋白质校正氨基酸计分等非生物学指标,评价金针菇的蛋白质营养价值。结果表明,6?种金针菇样品均含有18?种水解氨基酸,其中呈味氨基酸含量比例为56.28%～57.37%。必需氨基酸含量接近WHO/FAO模式,其中蛋氨酸、赖氨酸含量丰富,限制氨基酸为缬氨酸和异亮氨酸。6?种市售金针菇的氨基酸比值系数分为72.61～82.07,必需氨基酸指数均高于90,与卵清蛋白接近。上述结果表明工厂化栽培的金针菇中呈味氨基酸含量丰富,含有利于人体吸收的优质蛋白,具有较大的风味食品开发潜力,适合与谷物、肉类等进行膳食搭配以促进人体对氨基酸的平衡摄取。     

高粱蛋白质消化率研究进展

高粱不仅在半干旱热带发展中国家被作为主粮,且在发展中国家和发达国家也被作为动物饲料;高粱营养价值对于依靠高粱作为主要能量和蛋白质来源人们来说,是非常重要,而高粱必需氨基酸-赖氨酸含量低和蛋白质低消化率影响高粱营养价值。该文对高粱蛋白特征及其消化率研究进行综述。     

Seaweed as an alternative protein source: Prospective protein extraction technologies

Demand for food production has increased due to population growth. The negative environmental impact of animal agriculture necessitates the search for alternatives to animal protein-based products. Potential health benefits from micronutrient-rich seaweeds have attracted significant attention for further research. This encourages the use of seaweed as an alternative protein-rich source. However, traditional seaweed protein extraction presents drawbacks because of energy and water-intensive treatments and poor extraction yield, which limit their application. There is an urge for cost-effective, novel, and sustainable technologies for seaweed protein extraction at the right techno-economics. Thus, this review article discusses the economic potential of seaweed proteins and identifies the traditional technologies applied to extract seaweed protein and their limitations. A detailed analysis of novel methods that could potentially be utilized to extract and enrich seaweed protein is presented. Various protein quantification/qualification approaches reported in the literature have been thoroughly assessed to compare their advantages and disadvantages. Technologies like the pulsed electric field, ultrasound- and microwave-assisted extraction, high-pressure processing, and subcritical-water extraction have huge potential to extract protein from seaweed sustainably yet are relatively under-explored. More research is required to develop further insights on the process-quality inter-relationship of these technologies for improved seaweed protein extraction. Essential amino acid index, protein digestibility corrected amino acid score, and digestible indispensable amino acid score are the best approaches to evaluate seaweed protein quality for human consumption. However, reported studies have barely covered these aspects, including seaweed protein's sensorial quality.     

Reactions of chlorogenic acid and quercetin with a soy protein isolate--influence on the in vivo food protein quality in rats

Plant phenolic compounds are known to interact with proteins producing changes in the food (e. g., biological value (BV), color, taste). Therefore, the in vivo relevance, especially, of covalent phenol-protein reactions on protein quality was studied in a rat bioassay. The rats were fed protein derivatives at a 10% protein level. Soy proteins were derivatized with chlorogenic acid and quercetin (derivatization levels: 0.056 and 0.28 mmol phenolic compound/gram protein). Analysis of nitrogen in diets, urine, and fecal samples as well as the distribution of amino acids were determined. Depending on the degree of derivatization, the rats fed with soy-protein derivatives showed an increased excretion of fecal and urinary nitrogen. As a result, true nitrogen digestibility, BV, and net protein utilization were adversely affected. Protein digestibility corrected amino acid score was decreased for lysine, tryptophan, and sulfur containing amino acids.     

Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digestibility‐corrected amino acid score (PDCAAS) of extrusion‐ and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase‐lipid complexes as shown by X‐ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion‐cooked porridge with full fat soy flour. If fed thrice per day, extrusion‐cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6–8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five‐point hedonic scale. CONCLUSION: Extrusion‐cooked cassava/soy flour porridges have good potential for use as high‐energy/high‐protein complementary foods and have acceptable sensory properties. Copyright © 2012 Society of Chemical Industry     

大豆-牛奶双蛋白益生菌酸奶配方的确定及其营养分析

以大豆蛋白和牛奶蛋白为主要基料,确定双蛋白益生菌酸奶的生产配方并进行营养分析。结果表明,最优配方中,大豆蛋白:乳清蛋白(重量比)=1:2,乳糖添加量为1%。与市售酸奶相比,双蛋白益生菌酸奶蛋白质含量高22.8%,脂肪含量低37.3%,必需氨基酸含量高47.5%,蛋白质消化率修正的氨基酸评分(PDCAAS)高70%以上。双蛋白益生菌酸奶是一种新型营养健康食品,有助于营养改善、提高人体健康水平。