醇法花生浓缩蛋白的营养生理学探讨

分别以酪蛋白(对照)、高温花生粕醇洗浓缩蛋白、冷榨花生饼醇洗浓缩蛋白及高温花生粕为蛋白源制备合成饲料进行SD大鼠饲喂和生长代谢试验,通过对大鼠生长发育和生理生化指标的检测分析,研究不同醇洗花生浓缩蛋白的营养价值和生理功能性。结果表明,以蛋白的营养生理学综合指标的排序为:酪蛋白对照组>冷榨花生饼醇洗浓缩蛋白组>高温花生粕醇洗浓缩蛋白组>高温花生粕组;醇洗花生浓缩蛋白较花生粕的营养价值明显提高;冷榨花生饼醇洗浓缩蛋白组的抗动脉粥样硬化指数(AAI)最高(优于酪蛋白组),是优良的食用蛋白资源。

Discussion of nutritional physiology of alcohol leaching peanut protein concentrate

Synthetic feed was prepared using casein (the control), high temperature peanut meal and its protein concentrate and cold pressed peanut cake protein concentrate as the protein ingredient to test the feeding and growth metabolism of SD rats. The nutritional value and physiological functionality of different peanut protein source were discussed through the detection and analysis of the growth and development and physiology and biochemical index of the rats. Results showed that the sequence of nutritional and physiological value of four kinds of protein source was as follows: casein control group > cold pressed peanut cake protein concentrate group > high temperature peanut meal protein concentrate group > high temperature peanut meal group; however, the anti-atherosclerosis index (AAI) of the cold pressed peanut cake protein concentrate group was better than that of the casein control group. The cold pressed peanut cake protein concentrate was superior to the high temperature peanut meal and its protein concentrate. The nutritional value of peanut protein concentrate was significantly increased comparing with peanut meal.