豆基婴儿配方粉氨基酸的母乳化研究

本文为解决婴儿乳糖不耐症和乳蛋白质过敏等症状,结合母乳和以牛乳为基础的婴儿配方奶粉的营养特点,通过完全添加大豆分离蛋白,实现豆基婴儿配方粉氨基酸模式的母乳化.所得产品采用氨基酸自动分析仪法及荧光比色法进行氨基酸组分测定,并将本配方乳粉与母乳的氨基酸模式进行相关性分析.豆基婴儿配方粉1、2、3和4的必需氨基酸模式与母乳的必需氨基酸模式的相关系数分别为0.9817、0.9818、0.9820和0.9819,其中,豆基婴儿配方粉3中的氨基酸含量显著高于母乳,其必需氨基酸模式与母乳必需氨基酸模式相关性好,其中大豆分离蛋白的添加量为190kg,配方中蛋白质含量为16.61%,能够满足婴儿营养需求.     

婴儿配方粉渗透压及原料对配方粉渗透压的影响

探究市售婴儿配方粉溶液渗透压值,并对各原料对配方粉溶液渗透压的影响进行研究。利用冰点渗透压仪对12款市售婴儿配方粉溶液的渗透压值进行测定,并对膳食纤维、乳糖等碳水化合物及浓缩乳清蛋白80(WPC80)等蛋白原料对溶液渗透压值的影响进行研究。结果表明,相同浓度的婴儿配方粉溶液的渗透压差异较大;与蛋白质相比,乳糖对婴儿配方粉溶液的渗透压值影响大,二者差异显著;相同浓度下,低聚半乳糖对溶液的渗透压值的影响显著大于其他可用于婴儿配方粉的膳食纤维。水解蛋白对溶液渗透压的影响显著高于非水解蛋白。本研究为婴儿配方粉设计提供参考,在设计配方时应注意不同原料对配方粉渗透压的影响。     

低植酸豆基配方粉的制备及消化特性

为提高婴儿豆基配方粉产品的营养性,本研究从降低植酸和提高消化性角度出发,开展低植酸豆基配方粉制备技术研究。将浸泡大豆进行热烫处理（质量分数3‰ NaHCO3溶液、（85±2） ℃、10 min）后打浆除渣、酸沉处理去除乳清获得的蛋白提取物,采用植酸酶酶解（加酶量1%、pH 5.15、温度50 ℃、酶解60 min）,使植酸去除率接近90%,采用中性蛋白酶实现了7S特异性酶解（加酶量0.5%、pH 7、温度45 ℃、酶解10 min）,由此获得的蛋白基料与脂肪、糖等复配成豆基粉。与豆乳粉、市售乳粉进行体外模拟消化性比较后发现,豆基配方粉在体外模拟的婴儿胃环境内几乎不形成凝块,有利于婴儿对大豆蛋白质的消化,提高婴儿食用后的舒适性;而且在小肠消化30 min后即可实现完全消化,具有良好的消化食用性。     

一种特殊用途婴幼儿配方奶粉的理化性及蛋白质功效比分析

研制了一种特殊用途婴幼儿配方奶粉,并对其理化性及功能性进行研究。通过大鼠生长实验,测定蛋白质功效比值(Protein Efficiency Ratio,PER)。结果表明:研制出的配方奶粉化学成分与设计值相符。渗透压734.08 k Pa,符合婴幼儿体液平衡的需求。奶粉的流动性评价和溶解度良好。研制奶粉组动物的体重增长率是酪蛋白组动物体重增长率的2.19倍,与进口市售同类奶粉组动物增重率无显著性差异。研制奶粉的PER为4.2,与进口市售婴幼儿奶粉相同,是酪蛋白组PER的1.69倍。研制奶粉具有较好的促进生长能力,为研制具有特殊功效的婴幼儿配方奶粉奠定了基础。     

豆基婴儿配方粉的开发及安全性评价

豆基婴儿配方粉是以大豆蛋白为原料,根据婴儿生长发育的营养需求添加所需的维生素和矿物质等制成的一种配方食品。豆基婴儿配方粉的开发可以解决在婴儿喂养期母乳喂养不足,乳基配方粉价格较高,部分婴儿乳糖不耐或乳蛋白过敏等一系列的问题。文中概述了近年来豆基婴儿配方粉市场、配方开发及食用安全性的研究进展。目前对豆基婴儿配方粉主要的安全质疑来自于配方粉中的异黄酮类植物雌激素的含量相对较高。文中也从用豆基婴儿配方粉喂养的婴儿其异黄酮每日的摄入量、异黄酮在婴儿体内消化和吸收的途径以及异黄酮对婴儿生长发育的影响这三个方面对豆基婴儿配方粉的安全性进行了综述。     

复合大米蛋白质粉的研究开发

研究开发了一种大米蛋白为主,乳清蛋白、卵磷脂、乳酸钙及维生素为辅的复合蛋白质粉。根据氨基酸互补和营养素间协同作用的原则确定了蛋白质粉的配方,并研究了蛋白粉的氨基酸评分和PER值。     

三相卧螺法生产小麦淀粉工艺中轻相液蛋白质的营养学评价

将小麦面粉和谷朊粉中蛋白质的营养进行比较,评价了三相卧螺法生产小麦淀粉过程中的副产物轻相液中蛋白质的营养价值。结果表明：轻相液中蛋白质的氨基酸评分和化学评分均高于小麦面粉和谷朊粉,其中必需氨基酸指数（EAAI）、生物价（BV）、氨基酸比值系数分（SRCAA）、体外蛋白质消化率（IVPD）、蛋白质的效率比（PER）以及蛋白质消化率校正的氨基酸评分（PDCASS）分别为0.95、92.06、73.73、85.4%、1.89和0.43。同时,利用模糊识别法计算得到轻相液中蛋白质的贴近度为0.85,高于小麦面粉和谷朊粉。因此,轻相液中的蛋白质优于小麦面粉和谷朊粉中的蛋白质。     

复合米蛋白营养粉的研究开发

本文研究开发了一种以大米蛋白为主，乳清蛋白、卵磷脂、乳酸钙及维生素为辅的复合蛋白质粉。根据氨基酸互补和营养素间协同作用的原则确定了蛋白质粉的配方，并研究了蛋白粉的氨基酸评分和PER值。     

豆基婴儿配方奶粉的发展与营养安全性评价

豆基配方奶粉是指以大豆蛋白为基质的一种婴儿配方食品,它与普通婴儿配方奶粉相比,提供了一个更加完善合理的婴儿配方营养模式。其设计依据是大豆中含有较为丰富的水溶性蛋白质,主要是球蛋白（94％）和白蛋白（6％）这两部分。大豆分离蛋白的氨基酸组成与牛奶中蛋白质的组成相近,营养丰富,并具有较好的分散性和溶解性。通过对大豆分离蛋白进行水解、纯化能够提高其营养价值,并且更易被人体所吸收。在安全性上,国外一些研究表明使用豆基配方奶粉与使用乳基配方奶粉喂养的婴儿在蛋白质代谢上并没有明显差异。     

新型婴儿配方乳粉蛋白质消化性研究

采用动物消化性试验的方法对新型婴儿配方粉中的蛋白质质量进行评价,通过测定小鼠消化4 h内肠液内可溶性氨基氮水平来反应蛋白质的可消化性,并对处在肠消化高峰时的1 h小鼠肠液进行游离氨基酸分析。结果发现氨基酸母乳化新型婴儿配方乳粉的动物消化性良好,易于被小鼠消化吸收,新型婴儿配方粉3在消化时间为1 h时小鼠肠液内游离氨基酸含量与市售婴儿配方粉基本持平,说明新型婴儿配方粉提供的蛋白质消化吸收性较好,能作为婴儿优质蛋白质来源。     

Development of a Food Mixture for Infants and Young Children in Brazil

SUMMARY-The development of food mixtures containing vegetable protein concentrates, minerals, and vitamins represents an important approach to the problem of protein-calorie malnutrition of preschool children in many parts of the world. In Brazil, soy flour is the most readily available good-quality protein for this purpose. Protein efficiency-ratio studies in rats demonstrated that soy flour with a PER value of 1.99 was available in large quantities. Accordingly, a formula containing 19.50% soy flour, 4.50% nonfat milk powder, 32.28% corn starch, 39.00% sucrose, and 4.72% vitamins and minerals was thoroughly tested as an infant food. The PER value of the protein in rats was 2.31. Amino acid assay demonstrated that the protein compared favorably with the essential amino acid pattern of the FAO/WHO reference protein (FAO/WHO, 196.5) except for methionine-cystine, The formula was well accepted and tolerated by children and adults. Average nitrogen absorption and retention of the formula as the sole food of malnourished children were 72.68 and 23.82%; values for milk protein were 80.17 and 30.13%. Average nitrogen absorption and retention were 63.4 and 22.0% when the formula provided one-half (15 g) of the daily protein for normal children consuming a typical diet of the region, comparing favorably with values of 69.3 and 21.3% for milk protein.     

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

The nutritional quality of extruded unmalted or malted maize fortified with cowpea as complementary food was assessed based on its proximate analysis, amino acid composition and results from rat feeding with the blends. Results indicated a slight decrease and increase in protein content due to malting and extrusion respectively. The changes in fat, crude fibre and ash content were not significant. The blends were a good source of energy, ranging from 1831 to 2045 kJ per 100 g. Extrusion significantly increased the amino acid content of the blends, while malting had a varied effect on each of the amino acids. There was no significant difference in the protein efficiency ratio (PER), net protein ratio (NPR) and weight gain of rats fed the blends when compared with the control (casein diet). The present study shows that malting improved the nutritional quality of the blends. Rats fed the casein diet had higher values for total digestibility (TD) and net protein utilisation (NPU). There was no significant difference (P > 0.05) in the internal organ weights of rats fed all blends except the protein‐free diet. © 2000 Society of Chemical Industry     

不同基料的婴幼儿配方奶粉蛋白质营养评价

目的:旨在评价不同基料的婴幼儿配方奶粉蛋白质营养差异。方法:通过邻苯二醛(OPA)-9-芴甲基氯甲酸甲酯(FMOC)在线柱前衍生利用高效液相色谱方法测定氨基酸组成及含量,以WHO/FAO推荐的氨基酸理想模式为基准,选择氨基酸评分(AAS)、氨基酸比值(RC)、氨基酸比值系数分(SRC)、必需氨基酸指数(EAAI)及灰色关联度法5项指标,通过加权评分法对市售不同品牌的婴幼儿配方牛、羊奶粉进行综合评价。结果表明:加权评分及各分项指标比较显示,母乳均为最优,其必需氨基酸组成与理想模式吻合度最佳,蛋白质质量最好,利用率最高,即表明母乳是婴幼儿的最佳营养来源,同时也表明该综合评价方法可信;采集的各配方奶粉样品第一限制性氨基酸均为蛋氨酸+胱氨酸,所有样品必需氨基酸指数均在90以上,均属于优质蛋白源;所有样品中,综合得分最高的为配方羊奶粉样品C为74.78,配方牛、羊奶粉和理想氨基酸模式均存在一定差距,羊奶粉较优,整体营养评价:母乳>配方羊奶粉>配方牛奶粉。     

Nutritional evaluation of a cauliflower leaf protein concentrate by rat feeding

A leaf protein concentrate (LPC) prepared from cauliflower leaves was analysed for crude protein, calcium, phosphorus, iron, β-carotene and some of the amino acids. Lysine and tryptophan were present in nutritionally adequate amounts, but cystine and methionine were not: Cauliflower LPC was evaluated for its nutritional qualities in respect of growth rate, protein efficiency ratio (PER), liver nitrogen, and plasma protein content by feeding rats. The growth rate of rats and PER values of leaf protein supplemented diets were better than that of the wheat flour fed group. Hence, cauliflower LPC might be used for improving nutritionally poor diets.     

Sensory and Nutritional Evaluation of Wheat Bread Supplemented with Single Cell Protein from Torula Yeast (Candida utilis)

Experimental breads were made with 2, 4, 6, 8, 10, and 12% torula yeast flour (TYF). Taste panels found that bread fortified with 8% TYF was acceptable. Eight percent TYF raised protein content from 12.42% for all wheat flour bread to 14.22% for supplemented bread. Amino acid analyses indicated a marked increase in amino acid content especially lysine. The protein efficiency ratio (PER) for rats on all-wheat-flour bread was 1.3 1; replacing 8% of the wheat flour with TYF raised PER of supplemented bread to 2.28. Total carcass nitrogen retained by animals fed a diet containing supplemented bread was higher than that retained by rats whose protein was obtained from unsupplemented bread.     

大麻蛋白的营养评价

本文以脱脂大麻籽粉为原料,采用碱溶酸沉法提取大麻分离蛋白(HPI)及其11S组分(HPI-11S)、7S组分(HPI-7S),对其进行氨基酸组成分析,并应用胃蛋白酶-胰蛋白酶体外消化模拟实验评价大麻蛋白的营养价值,结果表明:与大豆分离蛋白相比,大麻蛋白富含人体所需的必需氨基酸,消化性能更优,属优质蛋白质.     

基于母乳氨基酸模式的配方粉营养价值评价方法

母乳是婴幼儿最天然且理想的食品,为了使婴幼儿配方粉的蛋白质营养更接近母乳,评价配方粉氨基酸与母乳氨基酸模式之间的差异具有重要意义。收集了产后15~180d母乳样本1028份和0~6月龄婴幼儿配方粉样本12种,利用氨基酸分析仪检测了样本中各种氨基酸成分。利用频数矩阵优化方法,获得新的母乳氨基酸模式。利用余弦相似度评价方法,评价优化母乳、原始母乳和WHO母乳氨基酸模式与各配方粉的余弦相似度,并分别取9种必需氨基酸和18种全部氨基酸比较配方粉和优化母乳氨基酸模式的相似性。结果表明,优化母乳、原始母乳和WHO母乳氨基酸模式与各配方粉的余弦相似度比较,趋势一致,说明余弦相似度比较可以客观评价配方粉的营养价值。针对9种必需氨基酸,配方粉F与母乳相似度较高,配方粉A与母乳相似度较低;针对18种全部氨基酸,配方粉H和配方粉D与母乳相似度较高,配方粉F与母乳相似度较低。不同种氨基酸对比结果表明,氨基酸组成不同影响配方粉的氨基酸评价结果。本研究结果表明,余弦相似度方法可以客观评价配方粉与中国母乳的氨基酸营养价值,可为婴配粉的开发和应用提供新的评价手段。     

Nutritional assessment of cookies supplemented with defatted wheat germ

Replacement of wheat flour with defatted wheat germ (DFWG) at levels of 0–25% was investigated for its effect on functional and nutritional properties of cookies. The crude protein content of DFWG was as high as 27.8% with a highly valuable amino acid profile, rich in essential amino acids, especially lysine (2.32 g/100 g). The physicochemical and sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with DFWG produced acceptable cookies similar to the control (100% wheat flour) cookies. The protein quality of the cookies was assessed through weanling albino rats by feeding a diet of cookies for 10 days, which was formulated to supply 10% protein, with a casein diet as a control. The cookies containing 15% DFWG, were best regarding protein bioavailability in rats. The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) differed significantly among diets containing cookies with 0–10% DFWG, and casein diet when fed to rats. Diets containing 15% DFWG have values, of these parameters, similar to the casein diet.     

婴儿豆基粉中低植酸低异黄酮蛋白基料的制备工艺研究

为提升婴儿豆基配方粉的中蛋白基料的食用安全性,本研究从创新大豆蛋白制备工艺的角度出发,对大豆进行制浆浸提、酸沉、水洗等工艺获得蛋白产品,比较湿法、热烫法和半干法制浆工艺和关键环节对蛋白提取率、植酸和异黄酮去除率的影响。结果表明,当采用半干法制备蛋白浸提液后,再在pH5.15时酸沉并水洗离心获得大豆蛋白质,且体系中乳清保留量低于20%时,可以较好地控制植酸和异黄酮含量,其植酸和异黄酮含量分别为(12.08±0.46) mg/g和(1468±74) μg/g。利用此方法可较好的提高蛋白质基料的安全性,为进一步开发应用于婴儿豆基配方粉中的高安全性专用大豆蛋白粉基料奠定了基础。